Cocoa Fig Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Figs (cut in small pieces), | ½ cup |
When the figs were each wiped with a damp cloth, the hard little stems removed, and the figs cut into small pieces, Betsey then melted the butter, added the cocoa and sugar gradually, poured in the milk a little at a time and boiled until a little of the syrup formed a soft ball when dropped in cold water.
Removing the saucepan from the fire and standing it in a pan of cold water, she added the figs and vanilla, beat the fudge till it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.