Black and white fudge
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| 4 | tablespoons | Cocoa |
| 1½ | tablespoon | White corn sirup |
| 3 | cups | Sugar |
| 1½ | tablespoon | White corn sirup |
| 1½ | cup | Cream |
| 1 | tablespoon | Vanilla |
| 2 | tablespoons | Butter or butter substitute |
| 1½ | cup | Cream |
| 1 | tablespoon | Vanilla |
| 2 | tablespoons | Butter or butter substitute |
Directions
BLACK PART
WHITE PART
Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan.
Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA.
Submitted By LAWRENCE KELLIE On 11-12-94