Chocolate fudge (No. 2)
Three pounds of light brown sugar, one-half pound of chocolate, one-half cupful of cream, one-quarter pound of butter, three tablespoonfuls of vanilla extract.
Put all into a porcelain kettle, or smooth iron pot, excepting the vanilla extract. Set on the back of the stove and let it melt slowly—two hours are none too long, if you value smooth, rich fudge. Then pull forward to boil about ten minutes. Try, at the end of seven or eight minutes, in ice-cold water, and if it “balls” in the fingers, take off and beat, adding the vanilla. Turn out into buttered tins, and score when cool enough.