REFRIGERATOR FUDGE

RECIPE SUBMITTED BY Lynn McGinnis

Ok, here goes the fudge recipe that I refer to as Refrigerator Fudge.

The lady who gave me this recipe told me from memory, which always tells me it must have been a Family fav. Remember, its not so much the ingredients, but the technique that makes it so creamy I’m told.
4 Cups Sugar

1 Can Evaporated Milk

1/2 Cup Cocoa

1 stick Butter (at room temp)

1 teaspoon vanilla.

In saucepan over MEDIUM heat mix well all above ingredients – EXCEPT vanilla.

Be sure its mixed well before putting on heat. DO NOT STIR.

Check occasionally to see if its at a soft ball stage.

When it reaches a soft ball stage, take off heat. POUR onto cookie sheet with a lip, just pour it out, do not use a spoon to scrap the pan, pour it out until the drip becomes very slow.

DO NOT SCRAPE PAN.

Discard the rest. Give it a few minutes to rest and cool. Then test temp by touching the bottom of the cookie sheet. When warm/cool to touch on bottom of cookie sheet pan, add the Vanilla and stir in completely. Continue to stir/beat fudge until you can roll a little ball between your fingers and it holds its shape. *This is the very important part. You must beat the fudge until it will hold its shape in a little ball. Then roll into logs and wrap in waxed paper.

Pize told me that it doesn’t have to be kept in refridgerator, but it can be. Slice a piece when you want fudge and ENJOY! Good Luck with the recipe.