Smith College Fudge

Directions

1 cup Granulated sugar, 1 cup brown sugar--firmly packed, ¼ cup molasses, ½ cup Light cream, 2 squares (2 -oz) unsweetened chocolate, ¼ cup Butter 1½ teaspoons Vanilla 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 degrees 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. Makes about 1¼ lbs.