Chocolate Raisin Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Raisins (seeded), | ½ cup |
After measuring out the sugar, milk, chocolate and butter, Betsey put them on to boil, and while these were cooking so the syrup formed a soft ball when a little of it was dropped in cold water, Betsey picked over the raisins and cut each one in halves. Sometimes she used the seeded raisins or the small sultana raisins, or again the "Not-a-seed" raisins. But whichever she used, she first found it necessary to put them in a bowl and cover with boiling water that she might soften and separate them easily.
It only took a minute, and after draining them carefully she turned them out on a towel so that the extra moisture might be absorbed.
Then when the candy was done she added the raisins and vanilla and placed the saucepan in a pan of cold water. Next she beat the candy well, and when it was as thick as heavy cream, poured it into the buttered pan and marked in squares.