Side Pannel
Tropical Fudge
Ingredients List
- 1 1/4 c Sugar
- 1/2 c Molasses
- 1/3 c Hot water
- 2 tb Butter or margarine
- 1/4 ts Salt
- 6 oz Semisweet chocolate pieces
- 2 c Finely chopped Brazil nuts
- 1 cn Flaked coconut
- 1/2 c Finely chopped Brazil nuts
Directions
Servings: 2 pounds
DIRECTIONS: In saucepan, mix sugar, molasses, hot
water, butter and salt. Stir over low heat until a
small amount of the mixture forms a soft ball when
dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until
chocolate is well blended. Add 2 cups nuts and
coconut. Pour into buttered 8x8x2" pan, and press in
1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.
DIRECTIONS: In saucepan, mix sugar, molasses, hot
water, butter and salt. Stir over low heat until a
small amount of the mixture forms a soft ball when
dropped in cold water (240-F). Remove from heat; add
chocolate; do not stir. Cool to 150 F, and stir until
chocolate is well blended. Add 2 cups nuts and
coconut. Pour into buttered 8x8x2" pan, and press in
1/2 cup nuts. Let stand in cool place several hours
before cutting in squares.
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