Creamy Chocolate Fudge
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
If mixture becomes too stiff to spread, candy may be kneaded or a few drops of cream added to bring mixture back to spreading consistency.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 18. The excerpt below is the record exactly as published.
CREAMY CHOCOLATE FUDGE 2 C. Sugar 2 Tb. Butter Sq. Chocolate(shaved) Few grains Salt 3 C. Cream 2 Tb. light Karo Syrup 1 tsp. Vanilla
Cook this with the app: pantry check, scaling, and the assistant.