Heat all the ingredients to 243'F, then pour the batch into a grain-free fondant beater, permit it to cool to approximately 130'F, and then add half a pound of powdered salt and flavor as desired. Beat the batch until it becomes plastic and shows evidence of graining. At this stage, it may be taken from the beater and filled into boxes or trays lined with waxed paper to form a heap or block. This fudge may also be extruded on a rolled cream center machine, or it may be stored in covered containers and later remelted by heating at 145 to 155'F, then poured into trays lined with waxed paper, or it may be deposited into impressions in starch. Fudge of this type is frequently referred to as sea-shore fudge, which is formed into heaps or transferred into trays or boxes lined with waxed paper while the fudge is in a semigrained or plastic condition. The rather smooth texture of this fudge is the result of cooling the cooked batch before beating.
地址：山东省烟台市开发区南昌大街48号
