Removing the large stone from the dates, Betsey cut each one into four pieces. The sugar, molasses, milk, chocolate and butter she boiled to the "soft ball" stage. It was then ready to remove from fire and place the saucepan in a pan of cold water, add the dates and vanilla, beat till it was thick and pour quickly in buttered pan and mark in squares.
Chocolate Brown Sugar Walnut Fudge
| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Walnut meats (broken), | ½ cup |
When Betsey had cooked the sugar, milk, chocolate and butter so that when she dropped a little of the syrup in cold water she could form a soft ball between her thumb and finger she removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and walnuts, beat the fudge till it was thick and poured quickly into a buttered pan and marked in squares.
Chocolate Brown Sugar Pecan Fudge
| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Pecan meats, | ½ cup |
The sugar, milk, chocolate and butter Betsey cooked to the usual "soft ball" stage, removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and pecans, beat till it was thick and poured quickly into a buttered pan and marked into squares.
Chocolate Brown Sugar Almond Fudge
| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Almonds (blanched), | ½ cup |