Crisco Fruit Fudge

2 tablespoons Crisco
2 cups granulated sugar
2 tablespoons cocoa
Pinch of salt
1 cup milk
1/2 cup sultana raisins
2 tablespoonfuls cream
1/2 cup chopped English walnut meats
1 teaspoon vanilla extract
1 teaspoon lemon extract

Put Crisco, sugar, cocoa, salt and milk into saucepan, and stir until it boils to 240 degrees F, or until it forms a soft ball when tested in cold water. Remove from heat. Add raisins, cream, nut meats and extracts, and beat mixture until thick and creamy. Put back on stove, and heat, stirring constantly until melted, then pour into Crisco'ed tins. When partially cool, mark into neat squares.

Makes about 30 squares.

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