Post by carnation037 on Jan 23, 2003 0:16:25 GMT -6
Black + White Fudge
Black Part
3 C. sugar
4 T. cocoa
1 1/2 T. white corn syrup
1 T. vanilla extract
2 T. butter or margarine
1 1/2 C. cream
Combine sugar, syrup, cocoa and cream. Boil to the soft ball stage (234ºF to
238ºF on a candy thermometer). Cool to room temperature.
Add butter and vanilla extract. Beat until creamy. Pour into well-buttered
pan.
White Portion
3 C. sugar
1 1/2 T. white corn syrup
1 1/2 C. cream
1 T. vanilla extract
2 T. butter or margarine
Combine sugar, syrup and cream. Boil to the soft ball stage (234ºF to 238ºF<br>on a candy thermometer). Cool to room temperature.
Add butter and vanilla extract. Beat until creamy. Pour into well-buttered
pan. The two portions will not run together, but will cut out together. Cut
into small squares.
NOTE: Nuts may be added if desired.
Black Part
3 C. sugar
4 T. cocoa
1 1/2 T. white corn syrup
1 T. vanilla extract
2 T. butter or margarine
1 1/2 C. cream
Combine sugar, syrup, cocoa and cream. Boil to the soft ball stage (234ºF to
238ºF on a candy thermometer). Cool to room temperature.
Add butter and vanilla extract. Beat until creamy. Pour into well-buttered
pan.
White Portion
3 C. sugar
1 1/2 T. white corn syrup
1 1/2 C. cream
1 T. vanilla extract
2 T. butter or margarine
Combine sugar, syrup and cream. Boil to the soft ball stage (234ºF to 238ºF<br>on a candy thermometer). Cool to room temperature.
Add butter and vanilla extract. Beat until creamy. Pour into well-buttered
pan. The two portions will not run together, but will cut out together. Cut
into small squares.
NOTE: Nuts may be added if desired.