posted by Becky 03-07-100 7:25 PM
Angel Fudge
source: 1934 Hersheys Cookbook
2 cups sugar
1 cup Hershey'sŪ chocolate syrup
1 cup milk
1 tbsp. butter
1 tsp. vanilla
3/4 cup marshmallow cream
Combine the sugar, syrup and milk in a 3 quart sauce pan. Stir over medium heat until ingredients are well blended. Boil, without stirring, until mixture forms a soft ball (234°) when dropped in cold water.
Remove from heat and add butter, vanilla, and marshmallow cream. Do not stir.
Cool undisturbed until mixture has cooled to 110°. Then beat vigorously until fudge loses gloss but it will hold shape.
Pour into a buttered 8 inch square pan. Cut while warm.
3 dozen pieces