Smith College Fudge Recipe

Ingredients:

1 c of sugar (granulated)
1 c of sugar (brown)
1/2 c of cream for whipping
1/4 c of molasses
2 oz of chocolate (unsweetened); chopped coarsely
1.5 tsps of vanilla flavoring (or extract)
4 Tbsps of butter
Optional – 1/2 c of nuts; chopped

Instructions:

Place the sugars, cream, chocolate and molasses inside a heavy saucepan and cook on moderate heat, occasionally stirring ’til both the chocolate and sugar melt.

Stop stirring but continue to cook ’til it reaches a soft ball phase (which usually happens at 238 deg F; test with a candy thermometer).

Turn heat off and add the vanilla, butter and, for variety, the nuts. Set aside and let it cool a bit. When lukewarm, beat the mix ’til it starts to firm up.

Pour the mix into a pre-buttered pan, then make small squares just before it hardens totally.

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