WELLESLEY MARSHMALLOW FUDGE

[Illustration:  WELLESLEY MARSHMALLOW FUDGE.]

Heat two cups of granulated sugar and one cup of rich milk (cream is better).  Add two squares of Baker’s Chocolate, and boil until it hardens in cold water.  Just before it is done add a small piece of butter, then begin to stir in marshmallows, crushing and beating them with a spoon.  Continue to stir in marshmallows, after the fudge has been taken from the fire, until half a pound has been stirred into the fudge.  Cool in sheets three-quarters of an inch thick, and cut in cubes.

DOUBLE FUDGE

[Illustration:  DOUBLE FUDGE.]

2 cups of granulated sugar, 2 squares of Baker’s Chocolate, 1/2 a cup of cream, 1 tablespoonful of butter.

Boil seven minutes; then beat and spread in buttered tin to cool.

2 cups of brown sugar, 1/2 a cup of cream, 1 teaspoonful of vanilla extract, 1 cup of walnut meats, chopped fine, Butter size of a walnut.

Boil ten minutes; then beat and pour on top of fudge already in pan.  When cool, cut in squares.

MARBLED FUDGE

[Illustration:  MARBLED FUDGE.]

2 cups of granulated sugar, 1/4 a cup of glucose (pure corn syrup), 1-1/2 cups of cream, 1 tablespoonful of butter, 2 squares of Baker’s Chocolate, scraped fine or melted, 2 teaspoonfuls of vanilla.

Stir the sugar, glucose and cream over a slack fire until the sugar is melted; move the saucepan to a hotter part of the range and continue stirring until the mixture boils, then let boil, stirring every three or four minutes very gently, until the thermometer registers 236 deg.  F., or, till a soft ball can be formed in cold water.  Remove from the fire and pour one-half of the mixture over the chocolate.  Set both dishes on a cake rack, or on something that will allow the air to circulate below the dishes.  When the mixture cools a little, get some one to beat one dish of the fudge; add a teaspoonful of vanilla to each dish, and beat until thick and slightly grainy, then put the mixture in a pan, lined with waxed paper, first a little of one and then of the other, to give a marbled effect.  When nearly cold turn from the pan, peel off the paper and cut into cubes.

FUDGE HEARTS OR ROUNDS

[Illustration:  FUDGE HEARTS OR ROUNDS.]

2 cups of granulated sugar, 1/3 a cup of condensed milk, 1/3 a cup of water, 1/4 a cup of butter, 1-1/2 squares of Baker’s Chocolate, 1 teaspoonful of vanilla extract.

Boil the sugar, milk and water to 236 deg.  F., or to the “soft ball” degree; stir gently every few minutes; add the butter and let boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar.  Pour into a pan lined with paper to stand until cooled somewhat; turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.