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<poem> | |||
4 c. sugar 2 tsp. vanilla | 4 c. sugar 2 tsp. vanilla | ||
4 tbsp. cocoa 2 c. chopped walnuts | |||
4 tbsp. cocoa | |||
4 tbsp. butter | 4 tbsp. butter | ||
2 c. milk | 2 c. milk | ||
Cook sugar, cocoa, butter and milk to 238 deg. (soft ball). Cool until warm only. Then beat until it turns creamy and add vanilla and nuts. Pour into greased 9x13" pan. | Cook sugar, cocoa, butter and milk to 238 deg. (soft ball). Cool until warm only. Then beat until it turns creamy and add vanilla and nuts. Pour into greased 9x13" pan. | ||
NOTE: If sugar crystals form around sides of pan while cooking, wrap wet cloth around tines of fork and wipe crystals off pan with cloth to remove the crystals from the pan. Leaving these on to get mixed in with the fudge can make it taste grainy. | |||
NOTE: If sugar crystals form around sides of pan while cooking, wrap wet cloth around tines of fork and wipe crystals off pan with cloth to remove the crystals from the pan. Leaving these on to get mixed in with the fudge can make it taste grainy. | </poem> | ||
Latest revision as of 19:02, 19 December 2021
4 c. sugar 2 tsp. vanilla
4 tbsp. cocoa 2 c. chopped walnuts
4 tbsp. butter
2 c. milk
Cook sugar, cocoa, butter and milk to 238 deg. (soft ball). Cool until warm only. Then beat until it turns creamy and add vanilla and nuts. Pour into greased 9x13" pan.
NOTE: If sugar crystals form around sides of pan while cooking, wrap wet cloth around tines of fork and wipe crystals off pan with cloth to remove the crystals from the pan. Leaving these on to get mixed in with the fudge can make it taste grainy.