| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Christmas |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
|
Squares (2 oz) unsweetened chocolate |
| 1 |
c |
Light cream |
| 1 |
tb |
Butter |
INSTRUCTIONS
Fudge was popular in the 19 th cntury at women's
colleges. These recipes come froma booklet in 1905.
Combine sugar, coarsely chopped chocolate, and cream.
Cook overmoderate heat, stirring only until sugar and
chocolate have melted. Continue cooking until mixture
reaches 238 degrees or until a few drops tested in
cold water form a soft ball. Remove from heat, add
butter, and cool slightly. Beat until fudge begins to
harden, then transfer to a buttered platter. Cut
intosquares before the fudge is absolutely firm. Makes
a little more than 1 pound. VARIATIONS: To make
Wellesley Fudge, add 1/2 lb of marshmallows when the
candy is removed from the heat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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