Classic Fruit Fudge

Classic Fruit Fudge

Ingredients:
1/2 a cup of thick cream, or
1/3 a cup of milk and 1/4 a cup of butter,
3/4 a cup of fruit, figs, and candied cherries and apricots, cut in

Directions:
small pieces.
CHOCOLATE FOR DIPPING
1/2 a cake or more of Baker's "Dot" Chocolate.
Stir the sugar, syrup, glucose and cream until the sugar is melted, cover and
let boil three or four minutes, then uncover and let boil stirring often but
very gently until a soft ball may be formed in cold water, or, until the
60
thermometer registers 236° F. Set the saucepan on a cake cooler and when
the mixture becomes cool, add the fruit and beat until it becomes thick, then
turn into pans lined with waxed paper. In about fifteen minutes cut into
squares. Coat these with the "Dot" Chocolate.
CHOCOLATE COCOANUT CAKES
[Illustration: CHOCOLATE COCOANUT CAKES.]