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31 January, 2011

Smith College Fudge

Posted in : Fudges on by : admin

Ingrients & Directions

1 c Granulated sugar, 1 cup
-brown sugar--firmly packed,
-1/4 cup molasses,
1/2 c Light cream, 2 squares (2
-oz) unsweetened chocolate,
1/4 c Butter
1 1/2 ts 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 1 1/4 lbs.

1 Servings

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