Chocolate Fudge |
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|---|---|
| Institute Cookbook by Helen Cramp, 1913 | |
| Ingredients | Instructions |
| Number of servings unknown | |
| 1 c. granulated sugar | Boil the mixture until it will make a soft ball when dropped in water. Remove from the fire; bean until thick, adding the vanilla while beating. Pour into buttered pans; mark in squares, and set aside to cool. |
| 1/2 c. milk | |
| Butter size of egg | |
| 2 oz. unsweetened chocolate | |
| 1 t. vanilla | |