|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.
Serving size: Complete recipe
Calories 2647 Calories from Fat 1013
% Daily Value*
Total Fat 117 g179.5%
Saturated Fat 72.9 g364.4%
Trans Fat 0 g
Cholesterol 298.7 mg99.6%
Sodium 97.2 mg4%
Total Carbohydrates 424 g141.4%
Dietary Fiber 9.6 g38.5%
Sugars 400.4 g
Protein 13 g25.6%
Vitamin A 56.1% Vitamin C 2.4%
Calcium 23.2% Iron 56.7%
*Based on a 2000 Calorie diet