| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Marshmallow cream, | 2 tablespoons |
The candies in which Betsey put marshmallow cream she considered her "very choicest" as she expressed it.
Cooking the sugar, milk, chocolate and butter until a little of the syrup, when dropped in cold water, formed a soft ball, then removing from fire and standing the saucepan in a pan of cold water, she next added the vanilla and marshmallow cream, beat the fudge till it was thick like heavy cream, poured quickly into a buttered pan, then marked in squares.
Cocoa Walnut Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Walnut meats (broken), | ½ cup |
After the sugar, milk, cocoa and butter were cooked so that a little of the syrup formed a soft ball when it was dropped in cold water, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the nuts and flavoring, beat till it was thick like cream, poured quickly into a buttered pan and marked in squares.
Cocoa Pecan Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Pecan meats, | ½ cup |
Mother forgot to write out in the previous recipes that it was better to first melt your butter and add the cocoa and sugar gradually, then the milk a little at a time, so that it would be smooth, but, fortunately, Betsey remembered. These she let cook until a little of the syrup dropped in cold water formed a soft ball, then removing the saucepan from the fire, Betsey placed it in a pan of cold water, added the vanilla and pecan meats, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.