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January 2007 Recipe

Fudge Balls
2 lbs. Sugar
10 oz. Heavy cream
4 oz. 42 DE corn syrup
Diamond Crystal® Salt to taste
14 oz. Peter’s® Lenoir™ semisweet chocolate
4 oz. Butter

Mix sugar, cream, corn syrup and salt. Bring to boil, add Peter’s® Lenoir™
semisweet chocolate
and butter and cook to 230° F. Let setup. When firm,
scoop into balls, coat with chocolate and roll in crushed almonds.

Yield: Approximately 200 pieces