Fudge (timkham)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cocoa |
| 3 | cups | Sugar |
| 3 | tablespoons | Corn syrup |
| 1⅛ | cup | Evaporated milk |
| 6 | tablespoons | Water |
| 1 | teaspoon | Vanilla |
| 1 | cup | Nuts (chopped) |
| ⅛ | teaspoon | Salt |
Directions
Cook and stir the cocoa, sugar, corn syrup, milk and water until sugar dissolves. Boil slowly to soft-ball stage. Add salt and vanilla.
Cool; beat until thick and creamy, then add nuts and pour onto buttered dish.
From the Kitchen of: Nita Tinkham (Alvadore Christian Church Cookbook) Shared by: Gary & Margie Hartford, Eugene, OR (1:152/19) Submitted By MARY LOU KAKANOWSKI On 12-21-94