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Vassar Fudge

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


  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.

Yield: a little more than one pound