Recipe for cooking smith college fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Smith College Fudge

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 c. sugar
1 c. brown sugar
1/4 c. molasses
1/2 c. whipping cream
2 oz. unsweetened chocolate, coarsely chopped
4 Tbsp. butter
1 1/2 tea. vanilla extract or flavoring
1/2 c. 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 or flavoring and nuts, if desired, and cool slightly, until the mixture is tepid. Then beat it until the fudge begins to harden. Pour it out onto a buttered dish, and cut it into squares before the fudge is completely hard.