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This rich cocoa fudge, shared by Ottawa, Kansas field editor Dorothy Anderson, is sure to delight someone you love.
This recipe is:
Quick
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (2 each) equals 106 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 33 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.
Originally published as Sweetheart Fudge in Taste of Home February/March 1997, p67
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Reviewed on Dec. 01, 2010 by Prairedawn
This was my first successful fudge I have ever made in my life. I thought making fudge was going to be a breeze, but found out that it takes patience. This recipe was delicious, easy and turned out the way I always imagined fudge to be. However, it will take approximately 22-25 min. for the temp to get up to 234 degree and at least 45-50 min. for the temp to get down to 110 degrees, just be patient, it will be worth the wait! :)
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