The sugar, milk and chocolate were dissolved in the saucepan at back of stove, then brought forward and boiled until Betsey could form a soft ball between her thumb and fingers when a little was dropped in cold water; taking the saucepan from the stove, she placed it in a pan of cold water, added the butter and vanilla, beat until it was like heavy cream, then poured quickly into the buttered pan and marked in squares.
When Betsey found how many different "fudges" could be made she welcomed each new recipe with glee.
Chocolate Fudge with Molasses
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
Putting the sugar, molasses, milk, chocolate and butter in the saucepan, Betsey let them boil until they formed a soft ball when a little of the syrup was dropped in cold water, then she removed the saucepan from the fire, added the vanilla and placed the saucepan in a pan of cold water.
Beating the fudge until it looked about as thick as heavy cream, Betsey poured it into a buttered pan and marked in squares.
Chocolate Fudge with Brown Sugar
| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |