Sift cocoa, flour, sugar, and salt together in a saucepan. Slowly stir in milks and corn syrup. Cook over medium heat, stirring constantly, until thick and shiny. Remove from heat and stir in vanilla and margarine. Store in a jar in refrigerator. Heat before serving.
Note: This fudge keeps well in refrigerator for a long time. It is good served over ice cream or cake.
This recipe by Helen Douglas appears in the Hopewell Heritage Cookbook.
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When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
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From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
