| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Raisins (seeded), | ½ cup |
Betsey measured out a half-cup of seeded raisins, put them in a small bowl and poured over sufficient boiling water to cover. Letting these stand a minute or two until they were easy to separate, she then drained off the water and spread the raisins on a towel, gently patting them, until all the water was absorbed. Next she cut them in halves.
In the meantime the sugar, molasses, milk, chocolate and butter had been cooking; when a little of the syrup dropped in cold water formed a soft ball, Betsey removed the saucepan from the fire, placed it in a pan of cold water, added the raisins and vanilla, beat the fudge till it was thick, then poured quickly into a buttered pan and marked in squares.
Chocolate Molasses Fig Fudge
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Figs (cut in pieces), | ½ cup |
In preparing the figs Betsey took a damp cloth and wiped each one carefully, cut out the hard little stem, then cut each fig into small pieces.
The sugar, molasses, milk, chocolate and butter were boiled until a little of the syrup dropped in cold water could be formed into a soft ball between the thumb and finger; removing it from the fire Betsey placed the saucepan in a pan of cold water, added the figs and vanilla, beat till it was thick like heavy cream, poured quickly into buttered pan and marked in squares.
Chocolate Molasses Date Fudge
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Dates (cut in pieces), | ½ cup |