When Betsey had cooked the sugar, milk, chocolate and butter until a little of the syrup when dropped in cold water formed a soft ball, she removed the saucepan from the stove and stood it in a pan of cold water. The vanilla and marshmallow cream were added and the candy beaten until it was as thick as heavy cream, then pouring at once into the buttered pan she marked it into squares.
Sometimes Betsey added a half cup of walnuts or pecans with the marshmallow cream. This made a very rich and delicious fudge.
Chocolate Molasses Walnut Fudge
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Walnut meats (broken), | ½ cup |
The sugar, molasses, milk, chocolate and butter Betsey measured carefully into the saucepan, put on the stove and let boil until a little of the syrup, dropped in cold water, formed a soft ball, then removing from the fire she placed the saucepan in a pan of cold water, added the nuts and vanilla and beat the candy until it was thick like heavy cream. Into the buttered pan she poured it quickly and marked in squares.
Chocolate Molasses Pecan Fudge
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Pecan meats, | ½ cup |
The pecan nuts mother usually bought ready shelled so Betsey had only to measure them out with the other ingredients.
Putting the sugar, molasses, milk, chocolate and butter in the saucepan, she stirred them well together before cooking. These she boiled until a little of the syrup formed a soft ball when it was dropped in cold water.