Chocolate Almond Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Almonds (blanched and broken), | ½ cup |
Mother told Betsey to shell the almonds and measure them in the measuring cup, then put them in a small bowl and cover with boiling water for about a minute. This she did, then drained off the water and the little brown skins peeled off very easily. Next she cut them into small pieces and they were ready for the fudge, which she proceeded to make in the usual manner.
The sugar, milk, chocolate and butter were boiled until they formed a soft ball, when a little of the syrup was dropped in cold water; removing the saucepan from the fire, it was placed in a pan of cold water and the nuts and vanilla added, then Betsey beat it well until it was thick like rich, heavy cream and poured at once into the buttered pan and marked in squares.