Smith College Fudge
|Granulated sugar||1 Cup (16 tbs)|
|Unsweetened chocolate squares||2|
|Brown sugar||1 Cup (16 tbs) (firmly packed)|
|Butter||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
Combine the 2 sugars, molasses, cream, and coarsely chopped chocolate in a saucepan.
Cook over a moderate heat, stirring until sugar and chocolate have melted.
Continue cooking, without stirring, until mixture reaches 238° or until a few drops tested in cold water form a soft ball.
Remove from heat, stir in butter and vanilla, cool slightly, then beat until fudge begins to harden.
Pour onto a buttered platter and cut into squares before the fudge is completely hard.