===========================================================================
 BBS: The GWE BBS [ASV] [CIN]
Date: 01-12-51 (46 19)             Number: 88
From: PRINCESS #2 @5459*2          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: FUDGE....                      Conf: (37) Home Cooki
---------------------------------------------------------------------------



OLD-TIME FUDGE

2 cups granulated sugar
3/4 cups milk
2  1-once squares unsweetened chocolate
dash of salt
1 tsp light corn syrup
2 tbsp butter or margarine
1 tsp vanilla

Butter the sides of a 2 quart saucepan.  In it, combine the first 5 

ingredients.  Stir over medium heat until the sugar dissolves and the mixture 

comes to boiling.  Then cook until it becomes like a "soft ball" (234 degrees 

on a candy thermometer), stirring only if necessary.

Immediately remove from pan and heat and stir in butter.  Cool until lukewarm 

without stirring.  Add vanilla.  Beat vigorously until the fudge becomes very 

thick and begins to loseits gloss.  Quickly spread in a buttered, shallow pan. 

Cool in fridge.  Cut when firm.



ROCKY ROAD FUDGE

4   4 1/2 once milk-chocolate bars.
3 cups miniature marshmallows
3/4 cups coarsely crushed walnuts

Partially melt chocolate over hot water.  remove from heat and beat until 

smooth.  Stir in marshmallows and nuts.  Spread in buttered 8'X8'X2' pan.  

Chill.  Cut when firm.



OPERA FUDGE
(blond fudge at it's best)

2 cups granulated sugar
1/2 cup milk
1/2 cup light cream
1 tbsp light corn syrup
1/2 tsp salt
1 tbsp butter or margarine
1 tsp vanilla
1/4 cup candied cherries (chopped)

Butter the sides of a heavy saucepan.  In it , combine the sugar, milk, cream, 

corn syrup, and salt.   Cook over medium heat, stirring constantly until sugar 

dissolves and the mixture comes to boiling.  Then cook to "soft ball" stage.
Remove from heat, coolto lukewarm without stirring.  Add butter and vanilla.  

Beat vigorously until the mixture becomes very thick and begins to lose it's 

gloss.  Quickly stir in the chopped cherries and spread in a buttered 9' X 5' 

X3" pan.  Cool.  Cut when cool and firm.


I\
I/
Irincess