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Chocolate Fudges

Old Fashioned Fudge

4 cups. sugar
2 teaspoons. light corn syrup
2/3 cups. cocoa
6 Tablespoons butter
1 1/2 cup. milk
2 teaspoons vanilla
1/4 teaspoon salt

Mix first 5 ingredients in 4 quart heavy pan. Cook over medium heat until sugar is melted. Boil to 234 degrees or until it reaches the soft ball stage. Remove from heat; let cool. Add vanilla and salt. Beat until it loses gloss. Pour into pan.

Microwave Fudge

3 cups semisweet chocolate chips
1 14 ounce can sweetened condensed milk

1/4 cup butter or margarine
1 cup chopped walnuts

1 1/2 teaspoons vanilla

Place in bowl all ingredients except the nuts. Microwave at medium until the chocolate chips are melted, 3 to 5 minutes. Stir once or twice during cooking. Stir in nuts. Our into well greased, 8 X 8 baking pan. Place in the refrigerator until set.

Philly Fudge

8 oz. Philadelphia Cream Cheese
4 cups confectioner sugar
1 teaspoon vanilla
4 oz. unsweetened chocolate

Mix thoroughly cream cheese and confectioners sugar. Add vanilla and melted chocolate. Press into greased 8" square pan.

Super Fudge

1 C. Creamy Milk
4 Squares bitter Choc
Dash Salt
2 1/2 C. Sugar
1 Tsp. Vanilla
1 C. Pecans

Blend Choc. and milk together over low heat. When melted, beat with egg beater. Add sugar and salt and beat with egg beater over low heat until mixture starts to boil. Remove beater and do not touch after the boiling begins. Cook until mixture is thick and makes a very firm ball when dropped in cold water.Remove from heat and place pan in cold water and allow to cool. Add butter. When candy is cool add vanilla and beat with wooden spoon with is creamy. Add nuts and pour into a slightly greased pan. (This fudge takes more time and care but the extra beating adds to velvety smoothness.

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