2 cups granulated sugar 1 cup milk Butter

Teaspoonful vanilla 1/4 pound chocolate, or 4 heaping tablespoons cocoa

Measuring cup Chafing-dish or saucepan Knife

Stirring spoon Teaspoon

Glass of cold water Greased paper or pan

Measure 2 cups of granulated sugar and put it in a saucepan with 1 cup of milk. Add a lump of butter about the size of a lump of sugar.

Put the pan on a hot part of the stove, and while the milk is heating, cut up 1/4 pound of chocolate into little pieces.

If you use cocoa, put 4 heaping tablespoonfuls right in with the milk, without waiting. Chocolate and cocoa must both be unsweetened.

When the milk and sugar in the pan begin to get smoking hot, add your chocolate.

Cook for 15 or 20 minutes, stirring all the time.

Be sure that the pan is on a hot part of the stove and that you stir it well so that it will not burn.

When you think it's done, try it and see. Dip a little out with a teaspoon and drop it in a glass of cold water. If it gets thick and stiff, you may be sure the rest is done.

Take the pan off the stove, add 1 teaspoonful of vanilla extract and beat it together with a spoon for three minutes.

Take your greased paper and lay it on a plate, or better still, take the baking tin which you have smeared with butter, and pour over it the hot fudge.

Leave the fudge in a cold place to harden.

When it is perfectly firm, cut it into squares with a sharp knife.

It should be about 1/2 an inch thick, so do not try to fill too large a pan.

It is not always necessary to cook fudge for 20 . minutes, so it is just as well to try it after 10 or 15 minutes.

This receipt makes nearly a pound of candy.