Vassar Fudge
Vassar Fudge recipe
Yield
16 servingsPrep
30 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 2 | oz) |
unsweetened chocolate
|
*
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 2 | oz) |
unsweetened chocolate
|
*
|
| 237 | ml |
light cream (half&half)
|
|
| 15 | ml |
butter
|
|
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.
