Smith College Fudge
Fudge was popular in the late 19th Century in American women's colleges.
It was sometimes cooked over the gaslight which hung from the center of the ceiling.
- 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)
- 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.
- Beat the fudge until the fudge begins to harden.
- Pour it out onto a buttered dish, and cut it into squares before the fudge
is completely hard.