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Black + White Fudge




Source of Recipe


from recipe goldmine
Black + White Fudge

Black Part
3 C. sugar
4 T. cocoa
1 1/2 T. white corn syrup
1 T. vanilla extract
2 T. butter or margarine
1 1/2 C. cream

Combine sugar, syrup, cocoa and cream. Boil to the soft ball stage (234ºF to
238ºF on a candy thermometer). Cool to room temperature.
Add butter and vanilla extract. Beat until creamy. Pour into well-buttered
pan.

White Portion:
3 C. sugar
1 1/2 T. white corn syrup
1 1/2 C. cream
1 T. vanilla extract
2 T. butter or margarine

Combine sugar, syrup and cream. Boil to the soft ball stage (234ºF to 238ºF
on a candy thermometer). Cool to room temperature.
Add butter and vanilla extract. Beat until creamy. Pour into well-buttered
pan. The two portions will not run together, but will cut out together. Cut
into small squares.
NOTE: Nuts may be added if desired.