Cocoa Raisin Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Raisins (sultana), | ½ cup |
This time Betsey thought she would try the small sultana raisins in place of the regular seeded ones. Covering them with boiling water for a minute or two to soften, she then drained off the water and spread on a towel to dry.
These did not need to be cut, but any little stems that might be on them must be picked off.
After she had melted the butter, added the cocoa and sugar gradually, then the milk a little at a time, she let the mixture boil until a little of the syrup dropped in cold water formed a soft ball. Removing from the fire, she placed the saucepan in a pan of cold water, added the raisins and vanilla, beat until the fudge was thick like heavy cream, poured quickly into a buttered pan and marked in squares.