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| COCOA MARBLED FUDGE |
Ingredients for Cocoa Marbled Fudge
* 2 cups of granulated sugar,
* 1/4 a cup of glucose (pure corn syrup),
* 1−1/2 cups of cream,
* 1 tablespoonful of butter,
* 2 squares of Baker's Chocolate, scraped fine or melted, 2 teaspoonfuls of vanilla.
How to Bake Cocoa Marbled Fudge
1. Stir the sugar, glucose and cream over a slack fire until the sugar is melted.
2. Move the saucepan to a hotter part of the range and continue stirring until the mixture boils, then let boil, stirring every three or four minutes very gently, until the thermometer registers 236° F., or, till a soft ball can be formed in cold water.
3. Remove from the fire and pour one−half of the mixture over the chocolate.
4. Set both dishes on a cake rack, or on something that will allow the air to circulate below the dishes.
5. When the mixture cools a little, get some one to beat one dish of the fudge.
6. Add a teaspoonful of vanilla to each dish, and beat until thick and slightly grainy, then put the mixture in a pan, lined with waxed paper, first a little of one and then of the other, to give a marbled effect.
7. When nearly cold turn from the pan, peel off the paper and cut into cubes.
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