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Wellesley Fudge

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  • 2 cups granulated sugar
  • 2 ounces unsweetened chocolate
  • 1 cup light cream
  • 1/2 pound marshmallows
  • 1 tablespoon butter


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

Yield: a little more than 1 pound