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Title: Fudge ( Black & White )
Categories: Candy
Yield: 6 Servings
| BLACK PART | ||
| 3 | c | Sugar |
| 4 | tb | Cocoa |
| 1 1/2 | tb | White corn sirup |
| 1 | tb | Vanilla |
| 2 | tb | Butter or butter substitute |
| 1 1/2 | c | Cream |
| WHITE PART | ||
| 3 | c | Sugar |
| 1 1/2 | tb | White corn sirup |
| 1 1/2 | c | Cream |
| 1 | tb | Vanilla |
| 2 | tb | Butter or butter substitute |
Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan.
Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA.
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