Smith College Fudge

Melt 1-4 cup butter. Mix in a separate dish 1 cup brown sugar, 1-4 cup molasses and 1 cup cream. Add this to the butter and after it has come to a boil, continue to boil for 2 1-2 minutes, stirring rapidly. Then add 1-2 cup ground chocolate and boil 5 minutes, stirring rapidly and lessening toward the end. After taking from the fire add 1 1-2 teaspoons vanilla and a cup of chopped walnuts. Stir constantly until the mass thickens. Pour onto buttered pans and set in a cool place. Ethel M. Langford.

Fudge

One and a quarter cups sugar, 1-4 cup milk, 1-2 cup cocoa, 1 1-2 tablespoons butter 1-2 teaspoon- vanilla, pinch of salt, Myrtle Noe.

Fudge

Half cup milk, 2 1-2 cups sugar, 3 tablespoons butter, 6 tablespoons chocolate, pinch of salt, flavoring.

Stir until it begins to boil and cook from 8 to 12 minutes or until it makes a firm ball when dropped into cold water. Take off the stove, add 1 teaspoon flavoring, stir until it shows signs of thickening, then turn on a buttered plate and when cool mark into squares. Mrs. S. T. Weatherby.

Mexican Fudge

Two cups brown sugar, 1-2 cup sweet milk, 1 cup chopped nuts, butter size of a walnut.

Let the butter, sugar and milk boil until it will harden in water and remove from stove. Flavor with vanilla, stir in nuts and put in a buttered platter and, when cool cut, in cubes.

Vassar Fudge

Three cups granulated sugar, 1 cup sweet milk, piece of butter size of an egg; 2 squares of unsweetened chocolate or 2 heaping tablespoons cocoa.

Let the mixture boil ten minutes, stirring rapidly after it begins to boil. Take off from stove and add 1 teaspoon vanilla, stir 2 minutes, pour in buttered tins and when cool cut in cubes.