Angel Fudge

 Angel fudge

2 cups sugar

1 cup chocolate flavored syrup

1 cup milk

1 tablespoon butter

1 teaspoon vanilla

¾ cup marshmallow whip

Place the sugar, chocolate syrup and milk in a 3 quart sauce pan and stir over medium heat until the ingredients are well blended. Boil, without stirring, until the mixture forms a soft ball (234 degrees).

Remove from heat and add the butter, vanilla and marshmallow whip. Do not stir. Cool undisturbed until the mixture has cooled to lukewarm (110 degrees). Then beat vigorously until fudge loses gloss (fudge will hold shape). Pour into buttered 8 inch square par. Cut into squares while warm.