Watkins Fudge Recipes

WATKINS COCOA FUDGE

Steps:

• Blend the sugar, milk and syrup and boil to a soft ball.
• Remove from fire, add the cocoa disolved in the boiling water; add the butter and vanilla.
• Cool.
• Add 1/8 tsp of cream of tartar.
• Beat until the mixture is of a creamy consistancy.
• Pour into a buttered pan, mark in squares while warm.
• Cut when cold.
• 1/2 cup Watkins shredded coconut may be added when adding cocoa.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.