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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Grandma's French Fudge

3 cups sugar
1/3 cup light corn syrup
3/4 cup whole milk
1 cup coconut (unsweetened, if possible)
1 teaspoon vanilla
1 cup nuts, chopped (we used walnuts)

Butter a 9-by-9-inch pan.

Combine first four ingredients in a heavy, medium-size saucepan.

Stirring constantly, bring to a boil.

Reduce heat to low, stir and cook slowly until mixture turns a golden color.

When fudge reaches the soft-ball stage (234 degrees), quickly remove from heat and stir in vanilla and nuts.

Pour into prepared pan and, when cool, cut and store in an airtight container.

Note: For best results, use a candy thermometer. Overcooking will result first in taffy and then brittle. Undercooking will leave you with ... ice cream topping. Any way it turns out, it's "good eatin'."

"The Oregon Trail Cookbook"

Thursday, January 06, 2000

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