Chocolate Fudge

Jeanette Price Vaughan
Family Treasures

  • 2 cup sugar
  • 2 Tbsp cocoa
  • sprinkle of salt
  • small can Pet® Evaporated Milk
  • 3 Tbsp White Karo®

Combine all ingredients, mixing in the order listed. Cook over medium heat until it forms a quite firm ball in cool water. Remove from heat and let it cool to lukewarm, then beat until it will not run back together when you dip the spoon up. Add one big cup of pecans and 1 tsp vanilla. Pour into buttered dish, let cool and cut into squares. A delicious vanilla fudge is made exactly the same, omitting the cocoa.

Note from Nett: My secret to never fail fudge is — I cook it a few minutes after I think it’s ready. And I set the boiler in a pan of cold water to let it cool.


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