Yield: 30 servings
Measure | Ingredient |
---|---|
2 cups | Sugar |
⅓ cup | Cocoa |
\N \N | 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