Molasses Fudge
2 cups granulated sugar
3 tablespoons of cocoa
2/3 cup milk (whole)
1 cup molasses
4 tablespoons butter (no margerine)
1 cup chopped pecans (coarsley chopped)
Mix the sugar and cocoa in a heavy saucepan. Add the
molasses, milk and butter. Mix and cook until the
mixture reaches 238 degrees F., stirring
constantly. Remove from the heat and let stand 5
minutes. Beat until creamy using a wooden spoon. Stir
in the nuts and pour mixture into a square buttered
pan. When slightly set, mark into squares. Let stand
until cold.
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