Preparation:
In a sauce combine the two sugars, molasses, cream and chocolate. Cook over medium heat, stirring until sugar and chocolate have melted. Continue cooking without stirring until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove pan from heat and stir in butter and vanilla and cool slightly, until mixture is tepid. Then beat it until fudge begins to harden. Pour it out onto a buttered dish and cut into squares before it is completely hard. Note: This is an old recipe it dates back to 1905 when the recipe made an appearence in a booklet distributed by a chocolate manufacturer. |
