|Sugar||2 Cup (32 tbs)|
|Unsweetened chocolate square||2|
|Light cream||1 Cup (16 tbs)|
Combine sugar, coarsely chopped chocolate, and cream.
Cook over a moderate heat, stirring only until sugar and chocolate have melted.
Continue cooking until mixture reaches 238° 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 into squares before the fudge is absolutely firm.
VARIATION: To make Wellesley Fudge, add 1/2 pound of marshmallows when the candy is removed from the heat.