Angel fudge

Yield: 1 servings

Measure Ingredient
2 cups Granulated sugar
1 cup Hershey's Chocolate Flavored Syrup
1 cup Milk
1 tablespoon Butter
1 teaspoon Vanilla
¾ cup Marshmallow whip

Place the sugar, chocolate syrup and milk in a deep kettle (3 quart saucepan), and stir over medium heat until the ingredients are well blended. Boil, without stirring, until the mixture forms a soft ball (234 F) when dropped into cold water. Remove from fire and add the butter, vanilla and marshmallow whip. Do not stir. Cool undisturbed until the mixture has cooled to lukewarm (110 F). Then beat vigorously until fudge loses gloss (fudge will hold shape). Pour into buttered 8 inch square pan. Cut into squares while warm. Yield: 3 dozen pieces. From: Hershey's 1934 Cookbook Shared By: Pat Stockett Submitted By PAT STOCKETT On 12-07-94

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