Vassar Fudge

         Yield: 1 Servings
    Categories: Candies, Christmas

      2 c  Sugar
      2    Squares (2 oz) unsweetened
           -chocolate
      1 c  Light cream
      1 tb Butter
 
  Fudge was popular in the 19 th cntury at women's
  colleges. These recipes come froma booklet in 1905.
  
  Combine sugar, coarsely chopped chocolate, and cream.
  Cook overmoderate heat, stirring only until sugar and
  chocolate have melted.  Continue cooking until mixture
  reaches 238 degrees or until a few drops tested in
  cold water form a soft ball. Remove from heat, add
  butter, and cool slightly. Beat until fudge begins to
  harden, then transfer to a buttered platter. Cut
  intosquares before the fudge is absolutely firm. Makes
  a little more than 1 pound. VARIATIONS: To make
  Wellesley Fudge, add 1/2 lb of marshmallows when the
  candy is removed from the heat.