VASSAR FUDGE.
Place in a bright kettle
| 5 | lbs. A sugar. |
| 1½ | lbs. bitter chocolate. |
| ½ | gal. cream. |
Stir continuously and cook to 238 degrees or a very soft ball.
Set on tub and stir briskly.
When it starts to thicken pour out, onto wax paper, laid on slab, between iron bars, and spread out about one-half inch thick.
Set bars 12×30 inches.
When cold mark into one-inch squares and break apart for store.
No. 2. FUDGE.
Place in kettle
| 5 | lbs. A sugar. |
| 2 | lbs. glucose. |
| 10 | oz. best cocoa. |
| ¼ | lb. butter. |
| ½ | gal. cream. |
Stir continuously and cook to a soft ball or 237 or 238 degrees.
Set on tub and add three lbs. fondant and work perfectly smooth by stirring and mashing the lumps of cream against the sides of the kettle with the flat side of your wooden paddle.
Pour out on wax paper laid on slab, between iron bars (set about 20×30 inches) and spread out one-half inch thick. When set mark in one-inch squares and break off for store.
