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OLD FASHIONED FUDGE In heavy aluminum skillet: 2 c. sugar 2/3 c. milk 1/4 c. Karo syrup 3 Tbsp. cocoa Put over high heat, stirring until it comes to a boil. Reduce heat and cover with lid. Let it simmer for 3 minutes. Remove lid and continue to cook, stirring often, until the bubbles begin to look syrupy, then test for doneness by drop- ping small amount into cup of cold water to see if a ball can be formed with you finger. Do not cook beyond soft ball stage. Remove from heat. Add 1 tablespoon oleo and let set. Do not stir for about 20 minutes. Now is time to begin beat- ing, if you wish to add nuts, now is the time to do that. Beat, scraping the skillet until it starts to get hard. Texture will change, will turn dull. At this time, pour onto buttered plate or platter and spread as best you can. Will soon be set, then can cut into pieces. For variation on flavor, use 1 cup white and 1 cup brown sugar, omitting the cocoa and you will have a tan colored fudge. Flavor with maple flavoring. Another good fudge is to use 1/2 cup crushed peppermint sticks instead of the nuts, omitting the cocoa. Then you have mint fudge. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |