Angel Fudge
A recent search Old Recipe Detective Request for the fudge recipe
that was once on the back of the Hershey’s Chocolate Syrup can. I can remember
my mom making this fudge in the 1950s and how boring it was to wait for it to
cool.
Angel Fudge
2 cups sugar
1 cup milk
1 cup Hershey's chocolate syrup
1 tablespoon butter
1 teaspoon vanilla
3/4 cup marshmallow crème (also called marshmallow whip)
Butter 8 inch square pan. In heavy 3 quart saucepan, combine sugar, milk and
syrup. Cook over medium heat, stirring constantly until well blended. Continue
to cook without stirring to 234degrees or until syrup, when dropped into very
cold wave, forms a soft ball which flattens when removed from water. Bulb of
candy thermometer should not rest on bottom of saucepan.
Remove from heat. Add butter, vanilla and marshmallow crème. Do not stir. Cool
at room temperature to 110 deg [lukewarm]. Beat with wooden spoon until fudge
loses glass [fudge will hold shape]. Quickly spread into prepared pan; cool. Cut
into squares. Makes 3 dozen.
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