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Granny’s Angel Fudge

April 23, 2017

Granny’s Angel Fudge


2 cups sugar

1 cup milk

1 cup Granny’s chocolate syrup, see below

1 Tbsp. butter

1 tsp. vanilla extract

3/4 cup marshmallow crème



Butter 8 x 8 pan.


In heavy 3 quart saucepan, combine sugar, milk and chocolate syrup. Cook over medium heat, stirring constantly until well blended. Continue to cook without stirring until candy thermometer reaches 234 degrees F. or until mixture forms a soft ball when dropped into cold water.


Remove from heat. Add butter, vanilla and marshmallow crème. Do Not Stir.

Cool at room temperature until lukewarm, about 110 degrees F.   Beat with wooden spoon until fudge loses gloss, fudge will hold shape.    Quickly spread into prepared pan; Cut into squares while warm.    Makes 3 dozen.


Granny’s Chocolate Syrup:

1 cup unsweetened cocoa powder

2 cups granulated sugar

2 cups water

dash of salt

1 tsp. vanilla extract


Combine cocoa, sugar & salt in a saucepan.   Add water and mix until smooth.   Bring mixture to a boil.   Allow to boil for one minute, being careful not to boil over.  Remove from heat.  When cool, add vanilla extract.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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