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Devon Fudge Recipe

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This recipe for Devon Fudge, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Devon Country Fare"
Added: Wednesday, March 11, 2009


2 ounces unsweetened chocolate
2/3 cup evaporated milk
2 cups sugar
dash of salt
1 tsp light Karo syrup (optional)
2 Tbs butter
1 tsp vanilla

Combine chocolate, milk, sugar, salt and Karo syrup; cook over medium heat, stirring constantly until mixture comes to a rolling boil. Then cook over low heat until candy thermometer reads 236 degrees, or until mixture forms a soft ball when rolled in cold water, (about 30 minutes). Take off heat; add butter and vanilla. Place the pan in cold water in the sink. Beat until fudge is fairly thick and creamy. Pour into a buttered 8" square pan and cool. While it is still warm, cut into 1" squares. Do not refrigerate. If you are not planning to eat it soon, this fudge can be frozen.

Personal Notes:
"Devon Country Fare" was published by the Devon Country Fair Committee in 1983 for the benefit of the Bryn Mawr Hospital. Recipe submitted by Robert A. Ziesing of St Davids, PA




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