| 1. | Pour mixture onto a baking sheet lined with parchment or waxed paper.
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| 2. | Sift together the flour and salt onto a sheet of waxed paper.
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| 3. | Take each piece and place it on a sheet of waxed paper.
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| 4. | Put the cornmeal on a plate or a piece of waxed paper.
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| 5. | Pour out onto waxed paper and let stand until cold and dry.
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| 6. | Knock out of pan and place between two sheets of waxed paper.
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| 7. | Wrap in waxed paper and twist ends; chill at least 2 hours.
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| 8. | Beat fudge until it loses its gloss, and spoon onto waxed paper.
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| 9. | Store them in waxed paper in the cheese drawer of the refrigerator.
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| 10. | Remove the top sheet of waxed paper and trim the edges even.
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मोबाइल