Vassar Fudge

Yield: a little more than one pound

Ingredients

• 2 cups granulated sugar
• 2 ounces unsweetened chocolate
• 1 cup whipping cream
• 1 tablespoon butter

Instructions

1. Combine sugar, coarsely chopped chocolate and cream. Cook over moderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 238 degrees F or until a few drops tested in cold water form a soft ball.
2. Remove from heat, add butter, and cool slightly. Beat until fudge begins to harden, then transfer to a buttered platter.
3. Cut into squares before the fudge is absolutely firm.