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Angel Fudge

Yield about 10 dozen


  • 4 cups sugar
  • 2 cups milk
  • 1 cup chocolate-flavored syrup
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 (7-ounce) jar marshmallow creme

How to Make It

  1. Combine sugar, milk, and chocolate syrup in a 3-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until mixture reaches soft ball stage (236°).

  2. Remove from heat; add butter, vanilla, and marshmallow creme (do not stir). Cool to lukewarm (110°). Beat with a wooden spoon until mixture thickens. Pour into a buttered 13- x 9- x 2-inch baking pan. Cool and cut into 1-inch squares.

Oxmoor House Homestyle Recipes