For the Black Fudge

Combine half of each of the sugar, syrup, cream and 4 tbsp of cocoa powder. Boil to soft ball stage (234-238^oF). Cool to room temperature. Add butter and flavouring. Beat until creamy. Pour into well-buttered pan.





For the White Fudge

Combine 3 cups sugar, 1 ^1/2 Tbsp corn syrup, 1 ^1/2 cups cream, 1 Tbsp vanilla, 2 Tbsp butter. Cook as for black fudge. When cool, beat until creamy, then pour over black fudge.

Nuts may be added if desired. The two portions will not run together but will cut out together. Cut into small squares.