Cocoa Almond Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Almonds (blanched), | ½ cup |
Betsey shelled the almonds, covered them with boiling water for about a minute, then removed the brown skins and divided the almonds in halves.
Melting the butter in the saucepan she added the cocoa and sugar gradually, then the milk and let them boil until a little of the syrup dropped in cold water formed a soft ball. Taking the saucepan from the fire, she stood it in a pan of cold water, added the vanilla and almonds, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.