Vassar Fudge

Directions

Combine sugar, coarsely chopped chocolate, and cream.

Cook overmoderate heat, stirring only until sugar and chocolate have melted.

Continue cooking until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball.

Remove from heat, add butter, and cool slightly.

Beat until fudge begins to harden, then transfer to a buttered platter.

Cut into squares before the fudge is absolutely firm.

Variation* To make Wellesley Fudge, add ½ lb of marshmallows when the candy is removed from the heat.