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LOCATION: Recipes >> Candy >> Fudge 21

Print this Recipe    Fudge 21

Cinnamon Chocolate Fudge

12 tbsp. cocoa powder
4 tbsp. oil
3 cup sugar
2 tsp. cinnamon (or 2 tsp. peppermint extract)
2 tbsp. light corn syrup
1 1/4 cup milk
4 tbsp. margarine
1 tsp. vanilla
2 cup chopped walnuts

Stir oil, cocoa, sugar, cinnamon, corn syrup and milk in a 3 quart
saucepan. Cook over medium heat, stirring until sugar dissolves.
Scrape crystals from side of pan. Cook to 236 degrees on candy
thermometer (soft ball stage). Remove from heat; add margarine
and without stirring, let cool to 110 degrees or lukewarm. Add
vanilla (and peppermint, if substituting it for cinnamon). Stir or
beat until mixture begins to thicken. Stir in nuts, continue stirring
until candy holds its shape. Pour in greased 9x9 inch pan. Cool
and cut into squares. Makes about 3 pounds.

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