Original Fudge Recipe
From Emelyn B. Hartridge of Vassar College
Course Dessert
Cuisine American
- 2 cups granulated white sugar
- 1 cup cream
- 2 ounces unsweetened chocolate, chopped
- 1 Tbsp butter
Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate.
Stir constantly. Cook until mixture reaches soft-ball stage (234-238 degrees F).
Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken.
Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.