ANGEL FUDGE from Hershey's 1934 Cookbook
2 cups sugar 1 cup milk 1 cup Hershey's syrup 1 tbl butter 1 tsp vanilla 3/4 cup marshmallow crème * 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 234 degrees 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. Yield: 28 candies. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
