Mix sugar, milk, grated chocoalte, cream of tattar and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage (238 degrees). Remove from stove, add the butter but do not stir n. When lukewarm, add vanilla and beat until creamy, or until the shiny appearance disappears and the fudge will hold it's shape when dropped from spoon. Spread in buttered pan and when hardened, mark into squares.
Marshmallow Fudge add 3 Tbsps. of marshmallow cream just after taking from the heat. Beat well and pour into buttered pan.
From the Kitchen of: Nell Murphy (Alvadore Christian Church Cookbook)
Your Chocolate Fudge (Murphy) is ready. Good luck!
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