Chocolate Molasses Almond Fudge
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Almonds (blanched), | ½ cup |
Betsey blanched the almonds after she had shelled them just as she did before, by pouring boiling water over them and letting them stand about a minute, then draining off the water, she slipped off the little brown skins easily and divided the almonds in halves.
The sugar, molasses, milk, chocolate and butter she cooked to the soft ball stage, removed from fire, placed saucepan in a pan of cold water, added nuts and vanilla, then beat till it was thick like heavy cream, poured quickly into buttered pan and marked in squares.