🫙 From the Spice Rack
angel fudge
Angel Fudge Source: Hershey's 1934 Cookbook 2 cups granulated sugar 1 cup milk 1 cup Hershey's syrup 1 tablespoon butter 1 teaspoon vanilla extract 3/4 cup Marshmallow Creme Butter...
sideeasy
Ingredients6 items
Ingredients
- 2cupgranulated sugar
- 1cupmilk
- 1cuphershey's syrup
- 1tablespoonbutter
- 1teaspoonvanilla extract
- 3/4cupmarshmallow creme
Directions
- 1
Angel Fudge Source: Hershey's 1934 Cookbook 2 cups granulated sugar 1 cup milk 1 cup Hershey's syrup 1 tablespoon butter 1 teaspoon vanilla
- 2
In heavy 3-quart saucepan, combine sugar, milk and syrup
- 3
cook over medium heat, stirring constantly until well blended
- 4
Continue to cook, without stirring, to 234 degrees F or until syrup, when dropped into very cold wave, forms a soft ball which flattens when
- 5
Remove from heat
- 6
Add butter, vanilla extract and Marshmallow Creme
- 7
Do not stir
- 8
Cool at room temperature to 110 degrees F (lukewarm)