Cocoa Fudge 1965

1. 1

   Mix sugars, salt, cocoa, syrup, and sour cream in a large buttered saucepan.

2. 2

   Cook without stirring until candy temp.

3. 3

   reaches 235 degrees F.

4. 4

   Or until a soft ball forms in very cold water.

5. 5

   Add butter.

6. 6

   Stir just til blended.

7. 7

   Remove from heat and stir in vanilla.

8. 8

   Let sit until cool.

9. 9

   Add chopped nuts.

10. 10

    Beat until creamy, and just until it starts to loose its glossy appearance dulls slightly.

11. 11

    Pour into prepared buttered 8 x8 inch pan.

12. 12

    Cut into squares while still soft and warm.

No additional tips available.