Fudge

Ingredients

• 3 squares (3 ounces) unsweetened chocolate
• 3 tablespoons butter
• 2 tablespoons corn syrup
• 3 cups sugar
• 1 teaspoon vanilla
• 1 cup Carnation Milk, undiluted

Method

1. 1

   Cut chocolate over sugar in a pan, add corn syrup and milk.

2. 2

   Heat until sugar dissolves, then boil.

3. 3

   Cover and cook for 2 minutes, then uncover and cook until a soft ball forms in cold water.

4. 4

   Remove from heat, add butter, cool, then beat in vanilla.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 26. The excerpt below is the record exactly as published.

FUDGE 2- 1/3 cups granulated sugar 2 egg whites 2/3 cup white corn syrup 1 cup chopped nuts l/2 cup water l/2 teaspoon vanilla l/4 teaspoon salt Combine sugar, syrup, water and salt in saucepan. Place over low heat and stir until sugar is dissolved. Continue cook- ing at higher heat until a little of the mixture dropped in cold water forms a hard ball. Remove the mixture from the heat and pour over egg whites which have been beaten stiff. Pour mixture slowly, stirring constantly to avoid lumping. Con- tinue stirring until mixture loses its gloss. Add nuts and vanilla and pour into greased pan or on waxed paper. Makes about 1-1/2 pounds. Mrs. John A. McDaniel. FUDGE 3 squares (3 ounces) 3 tablespoons butter unsweetened chocolate 2 tablespoons corn syrup 3 cups sugar 1 teaspoon vanilla 1 cup Carnation Milk, undiluted

Cook this with the app: pantry check, scaling, and the assistant.