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Instructions |
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Mix sugar and cocoa. Add evaporated milk, water,
and corn syrup. Mix and boil slowly. Wipe sides
clean with paper towel.
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Add butter and stir. Insert thermometer. Stir
often. Cook to soft ball stage, 235-240 degrees.
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Pour into buttered bowl. Cool. Beat until creamy. Add optional nuts
and vanilla.
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Pour into 9 inch, lightly buttered square pan. When set, cut into
individual pieces. You can then cover candy with saran wrap or
individually wrap each piece.
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| Serving
Suggestions |
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Gwen used to cut the fudge and wrap it in small candy papers or saran wrap. She would box these up with other candies and give for Christmas gifts.
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Originally Submitted
3/20/2011
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