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Butter Fudge 2 cups granulated sugar
1 cup milk
2 (1 ounce) squares chocolate, grated
1/8 teaspoon cream of tartar
1/2 cup butter
1 teaspoon vanilla extract
1 cup nut meats, chopped
Combine first four ingredients. Boil to soft ball stage (234 degrees F to 236
degrees F).
Add butter; cool to lukewarm. Add vanilla extract. Beat until thick, then add
nut meats. Pour into buttered pan.
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