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Vassar Fudge Recipe
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This is the fudge recipe that originated from Emelyn B. Hartridge at Vassar College.
2 cups granulated white sugar
1 cup cream
2 oz. unsweetened chocolate, chopped
1 tablespoon 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 (238 degrees). 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.
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