Bachelor's fudge

Yield: 2 servings

Measure Ingredient
3 cups Sugar
¼ cup Cocoa
¼ teaspoon Salt
⅔ cup Milk
½ cup White corn syrup
¼ cup Butter
1 cup Walnuts (broken)
1 teaspoon Vanilla

Mix sugar, cocoa and salt in a large saucepan. Add milk, corn syrup and butter. Cook to 234 to 236-degrees on candy thermometer. Stir while cooking and wipe down crystals that form on sides of the pan with a pastry brush or cloth swab dipped in cold water. Remove from heat; set in pan of cold water and beat until quite stiff. Add nuts and vanilla. Pour into 9 x 9 x 2-inch pan which has been greased with glycerine. Cut into squares. Yield: 2 pounds.

Submitted By LAWRENCE KELLIE On 02-01-95

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