This is the modern version of the fudge introduced at Vassar in 1887.  The recipe is adapted from Lee Edwards Benning whose encyclopedic work, “Oh, Fudge!” took many hours and over 200 pounds of sugar to write.

Ingredients:

 2 cups sugar
1 cup heavy cream
2 ounces grated unsweetened chocolate
1 tablespoon butter, frozen 

Directions: 

Combine sugar, cream, and chocolate in heavy 2-quart saucepan and stir over low heat until chocolate melts.  Bring to a boil over medium heat and cook to soft ball stage (234-240 degrees).  Remove from heat and place pan in cold water.  Add butter and let mixture cool to 110 degrees.  Stir fudge by hand or with electric mixer until it thickens and loses its sheen.  Chopped nuts may be added at this point if desired.  Pour into a greased 5 x 10-inch pan and cool completely.

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