Chocolate Brown Sugar Almond Fudge
| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Almonds (blanched), | ½ cup |
When the almonds were shelled Betsey liked to blanch them. After they had been covered with boiling water for about a minute she could remove the brown skins very easily and divided them in halves.
The sugar, milk, chocolate and butter were all ready to boil. Betsey let them cook till a little of the syrup dropped in cold water formed a soft ball, then removed the saucepan from the fire, stood it in a pan of cold water, added the almonds and vanilla, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.