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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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
