Angel Fudge

Source: Hershey's 1934 Cookbook

2 cups granulated sugar
1 cup milk
1 cup Hershey's syrup
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup Marshmallow Creme

Butter an 8-inch square pan.

In heavy 3-quart saucepan, combine sugar, milk and syrup. cook over medium heat, stirring constantly until well blended. Continue to cook, without stirring, to 234 degrees F or until syrup, when dropped into very cold wave, forms a soft ball which flattens when removed from water (bulb of candy thermometer should not rest on bottom of saucepan).

Remove from heat. Add butter, vanilla extract and Marshmallow Creme. Do not stir. Cool at room temperature to 110 degrees F (lukewarm).

Beat with wooden spoon until fudge loses glass. The fudge will hold its shape. Quickly spread into prepared pan; cool.

Cut into squares.

Yield: 36 candies.