Tomato Fudge
3 cups sugar
1 cup tomato juice
3 tbsp. margarine
3 tbsp. corn syrup
Combine all ingredients in a saucepan; cook and stir until mixture comes to a boil and sugar dissolves. Cook without stirring until a small amount dropped in cold water can be formed into a soft ball (234 degrees on a candy thermometer).
Remove from heat. Beat until mixture is no longer glossy. Pour into a buttered 9-inch-square pan. Cool. Cut into squares to serve.
|