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Recipe: Swedish Cream Fudge (Woman's Day magazine, 1976)

Desserts - Candy, Chocolate
SWEDISH CREAM FUDGE

1 1/2 cups sugar
2 tablespoons butter or margarine
1 cup heavy (whipping) cream
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
About 1/3 cup toasted blanched whole filberts (optional, for garnish)

Combine sugar. butter, heavy cream, cocoa powder and salt in large heavy saucepan. Bring to boil over medium heat, stirring. Cook over low heat without stirring until candy thermometer registers 234 degrees F.

Remove from heat and stir in vanilla. Cool until mixture is lukewarm to touch.

Stir vigorously until mixture mounds when dropped from spoon. Pour onto small carving board and pat into 8x4 inch rectangle. Cover loosely with waxed paper and let stand overnight in cool dry place.

Cut only as many squares as you plan to serve; if desired, top each with a filbert. Store remaining fudge loosely covered in cool dry place.

Makes about 1 pound
From: Recipelink.com
Source: Recipe insert: Holiday Cookies and Candies, The Collector's Cookbook #239, Woman's Day magazine, December 1976
MsgID: 018348
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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