Vassar Fudge

Vassar Fudge

Ingredients:
2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
1/4 a cake of Baker's Premium No. 1 Chocolate.

Directions:
Put in the sugar and cream, and when this becomes hot put in the chocolate,
broken up into fine pieces. Stir vigorously and constantly. Put in butter
when it begins to boil. Stir until it creams when beaten on a saucer. Then
remove and beat until quite cool and pour into buttered tins. When cold cut
in diamond−shaped pieces.
SMITH COLLEGE FUDGE
[Illustration: SMITH COLLEGE FUDGE.]
Melt one−quarter cup of butter. Mix together in a separate dish one cup of
white sugar, one cup of brown sugar, one−quarter cup of molasses and
one−half cup of cream. Add this to the butter, and after it has been brought
to a boil continue boiling for two and one−half minutes, stirring rapidly.
Then add two squares of Baker's Premium No. 1 Chocolate, scraped fine.
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Boil this five minutes, stirring it first rapidly, and then more slowly towards
the end. After it has been taken from the fire, add one and one−half
teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour
into buttered pan and set in a cool place.
WELLESLEY MARSHMALLOW FUDGE
[Illustration: WELLESLEY MARSHMALLOW FUDGE.]
Heat two cups of granulated sugar and one cup of rich milk (cream is
better). Add two squares of Baker's Chocolate, and boil until it hardens in
cold water. Just before it is done add a small piece of butter, then begin to
stir in marshmallows, crushing and beating them with a spoon. Continue to
stir in marshmallows, after the fudge has been taken from the fire, until half
a pound has been stirred into the fudge. Cool in sheets three−quarters of an
inch thick, and cut in cubes.
DOUBLE FUDGE
[Illustration: DOUBLE FUDGE.]