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- 2 cups granulated sugar
- 2 ounces unsweetened chocolate
- 1 cup whipping cream
- 1 tablespoon butter
- 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.
- Remove from heat, add butter, and cool slightly. Beat until fudge begins
to harden, then transfer to a buttered platter.
- Cut into squares before the fudge is absolutely firm.
Yield: a little more than one pound
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