Vassar Fudge Recipe

This is the fudge recipe that originated from Emelyn B. Hartridge at Vassar College.

Ingredients:

2 cups granulated
                                    white sugar

1 cup cream

2 oz. unsweetened chocolate, chopped

1 tablespoon
                                    butter

Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (238 degrees). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.