Marie’s Fudge Recipe Card Front
Front of the recipe card for Marie’s Fudge.
I have very little information to find Marie and am assuming she is a family friend, Marie THUMA.
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Marie’s Fudge Recipe
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- 2 cups white sugar
- 1/2 cup Karo syrup
- 3/4 cup milk
- 1/3 cup cocoa
- 2 tablespoons butter
- 1 teaspoon vanilla
- Mix sugar, Karo syrup, milk, and cocoa stirring over high heat until boiling
- Reduce heat to a slow boil (medium-low)
- Cook, uncovered, stirring occasionally for 10-15 minutes until candy thermometer reads 236 degrees or the soft ball stage
- Remove from heat; add butter and vanilla without stirring - do not stir
- Set aside to cool for an hour or until mixture is 110 degrees
- Beat with a wooden spoon or electric mixer until fudge becomes dull and is no longer glossy
- Fudge will become thick when ready
- Add parchment paper to bottom of pan
- Spread in pan evenly and refrigerate
- After the fudge sets, lift it from the pan and cut into squares using a knife dipped into hot water
- Keep in a cool, dry place