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5 September, 2010

Chocolate Fudge (rice)

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Ingrients & Directions


-Butter.
2 c Sugar.
3/4 c Evaporated milk.
2 Squares{1 oz. each}
-unsweetened chocolate.
1/8 ts Salt.
1 ts Light corn syrup.
2 tb Butter or margarine.
1 ts Vanilla.
1/2 c Chopped nuts.

Butter sides of a heavy 2-quart saucepan.Combine sugar,evaporated
milk, chocolate,salt and corn syrup in saucepan.Cook and stir over
medium heat until chocolate melts and sugar dissolves.Cook WITHOUT
STIRRING to soft ball stage {236^F}.Remove immediately from heat.Add
2 tablespoons butter WITHOUT STIRRING.Cool to luke warm {110^F}.Add
vanilla and pour into bowl.

Attach Bowl and Beater.Turn to speed 2 and beat for 8 minutes or until
fudge stiffens and loses its gloss.Quickly turn to stir speed and add
nuts.Spread in buttered 9x9-inch pan.Cool at room temperature.Cut when
firm.

YIELD: 25 1 inch squares.

From the files of Al Rice, North Pole Alaska. Feb 1994

Yields
1 Servings

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