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Cocoa Fudge 1965

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“a favourite at Halloween time.”
READY IN:
30mins
YIELD:
24 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan.
  2. Cook without stirring until candy temp.
  3. reaches 235 degrees F.
  4. Or until a soft ball forms in very cold water.
  5. Add butter.
  6. Stir just til blended.
  7. Remove from heat and stir in vanilla.
  8. Let sit until cool.
  9. Add chopped nuts.
  10. Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly.
  11. Pour into prepared buttered 8 x8 inch pan.
  12. Cut into squares while still soft and warm.

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