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
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.