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.
print it
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
