Fudge of Genevieve

(Don't try it if it is raining. It won't set up. It should "crystallize" in the pan. It should not be gooey.)Home

(See Penuche for Same with Brown Sugar and no Chocolate.)

(For Divinity leave out the Chocolate.)

2 Tablespoons Cocoa

2 Cups Granulated Sugar

3/4 Cup Canned Milk with 1/4 cup of Water added

1/2 Teaspoon white Karo Syrup

Mix together in heavy saucepan on stove top. Stir over medium heat til mixture forms a SOFT BALL. (When a few drops in cold water nudged by your finger form a mushy ball. Be sure to take mixture off the stove while you test.)


1 tablespoon butter

1 tablespoon Real Vanilla

At softball stage, beat til thickened with cooking pan set in a pot of cold water. Add nuts or cocoanut while beating.

At the point where the mixture begins to lose its high gloss, it is ready to pour into the greased 8" square pan.

For SAUCE (like for ice cream)

  • Make 1/2 the recipe

  • Remove at jelly stage on your candy thermometer (when the drops coming off the spoon come together).


  • Add Vanilla and Butter as above.