Labels:text | electronics | screenshot | display | font OCR: CONFECTIONERS' FUDGE CONTINUED 3 CUPS GRANULATED SUGAR 3 TABLESPOONS BUTTER TEASPOON SALT 1 TEASPOON VANILLA 2 TABLESPOONS UNSWEETENED COCOA 1 TEASPOON ALMOND EXTRACT 1 CUP EVAPORATED MILK 1 CUP FINELY CHOPPED 2 TABLESPOONS LIGHT CORN SYRUP PECANS OR WALNUTS (OPTIONAL) IN A MEDIUM TO LARGE SAUCEPAN, BLEND THE 3 CUPS GRANULATED SUGAR, THE ' TEASPOON SALT, AND THE 2 TABLESPOONS UNSWEETENED COCOA UNTIL THE COCOA IS EVENLY DISTRIBUTED THROUGHOUT THE SUGAR. ADD THE 1 CUP EVAPORATED MILK AND THE 2 TABLESPOONS LIGHT CORN SYRUP AND STIR WELL. PLACE OVER MEDIUM-HIGH HEAT AND STIR OCCASIONALLY TO KEEP FROM STICKING. INSERT A CANDY THERMOMETER WHILE COLD AND LEAVE IN PLACE DURING COOKING TIME. WHEN THE THERMOMETER READS 235º OR "SOFT BALL" FOR ABOUT 1 MINUTE, REMOVE FROM HEAT. Continued. . .
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