Mint fudge

Yield: 30 servings

Measure Ingredient
2 cups Sugar
⅓ cup Cocoa
Pinch of salt
⅔ cup Milk
2 tablespoons Light corn syrup
¼ cup Butter
¼ teaspoon Peppermint extract
1 cup Powdered sugar
3 teaspoons Milk
3 eaches Dr peppermint extract
1 drop Green food coloring

Combine first 5 ingredients in a heavy 3 quart saucepan; bring mixture to a boil over medium heat, stirring constantly. Cover and boil 3 minutes. Remove lid; cook until mixture reaches soft ball stage or candy thermometer register 234. Remove from heat; cool 10 minutes. Add butter and ¼ teaspoon peppermint extract; beat mixture thickens and begins to lose its gloss. Pour mixture into a buttered 8 inch square baking pan or dish. Cool and cut into squares. Place squares at least ½ inch apart on waxed paper lined baking sheet; set aside. Combine 1 cup powdered sugar and remaining ingredients, stirring until blended. Place mixture in a heavy-duty, zip-top plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over fudge. Makes 1¼ pounds.

Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 04-01-95

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