RECIPE: Instant Relief Fudge

4 TB      butter ( 1/2 stick)
3 oz.     unsweetened chocolate (3
          squares)
1/2 cup   light corn syrup
1 TB      water
1 tsp     vanilla extract
16 oz.    confectioners' sugar (1 box)
1/2 cup   chopped nuts (optional), or
1 cup     miniature marshmallows
          (optional)

Butter an 8-inch square pan and set aside.

Melt butter and chocolate together over low heat in a heavy,
medium-size saucepan. Stir in corn syrup, water, and vanilla.
Remove from heat and immediately stir in confectioners' sugar,
and nuts or marshmallows (if using). The mixture will be
quite stiff.

Pack into a prepared pan. Cool and cut into squares.

Makes about 1 3/4 lbs.

Comfort Food, by Holly Garrison, 1988. Donald I. Fine Inc., New
York; Dell trade paperback.

C.D. Baden, P.O. Box 17522, Anaheim CA 92817

March 1993

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