VANILLA FUDGES.
Place in kettle
4 pounds granulated sugar,
1 pound glucose,
2 quarts sweet cream.
Cook to about 236°; then set off fire and stir in 2 pounds dipping fondant, flavor with 1 ounce vanilla extract, pour on wax paper on slab, between bars, mark with caramel cutter. When cold cut into squares of four each.