The Chocoholics Guide to Chocolate
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Angel Fudge
| 2 cups sugar | 1 cup Hershey's Chocolate Syrup |
| 1 cup milk | 1 tbsp. butter |
| 1 tsp. vanilla | ¾ cup marshmallow creme |
Place the sugar, chocolate syrup & milk in a 3 QT. saucepan and stir over medium heat until well blended.
Boil without stirring, until the mixture form a soft ball (234º) when dropped into cold water.
Add butter, vanilla & marshmallow creme. DO NOT STIR.
Cool undisturbed until the mixture has cooled to lukewarm(110º )
Then beat vigorously until fudge loses gloss( fudge will hold shape).
Pour into buttered 8-inch square pan. Cut into squares while warm.
Yeild: 3 dozen pieces.