"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fudge Recipe

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This recipe for Fudge, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Monday, January 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 CUPS SUGAR.
˝ CUP HERSHEY’S COCOA.
1 CUP WALNUTS.
1 TEASPOON VANILLA.
1 CUBE (8 TABLESPOONS) BUTTER.
1/4 TEASPOON SALT.
1 ˝ CUPS MILK (OR 1 CUP MILK AND ˝ CUP EVAPORATED MILK).

Directions:
Directions:
Mix sugar and cocoa. Add the milk and about 3 tablespoons butter. Cook over medium heat to hardball stage in a bowl of cold water. (Do not use a candy thermometer because even though the temperature might be okay, the fudge may not have cooked long enough). Remove from heat and add the remainder of the butter. Beat until the fudge is creamy. Add nuts, vanilla and salt; mix well with a spoon. Put finished delicacy into a buttered glass pie pan and let cool until hard.

Personal Notes:
Personal Notes:
* If you want to make Glenn's Fudge, just do not cook as long, and eat over ice cream.

 

 

 

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