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SMITH COLLEGE FUDGE




Source of Recipe


rgm


List of Ingredients




1 cup granulated sugar
1 cup brown sugar
1/4 cup molasses
1/2 cup whipping cream
2 ounces unsweetened chocolate, coarsely chopped
4 tablespoons butter
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts (optional)



Recipe



In a saucepan, combine the two sugars, molasses, cream and chocolate. Cook over medium heat, stirring until the sugar and chocolate have melted. Clip a candy thermometer to the side of the saucepan. Continue cooking, without stirring, until the mixture reaches the soft-ball stage (238 degrees F).

Remove the pan from the heat, stir in the butter, vanilla extract and nuts, if desired, and cool slightly, until the mixture is tepid. Then beat it until the fudge begins to harden. Pour it out onto a buttered dish, and cut it into squares before the fudge is completely hard.