Recipe - Smith College Fudge

1 cup Granulated sugar, 1 cup
brown sugarfirmly packed,
One fourth cup molasses,
One half cup Light cream, 2 squares (2
oz) unsweetened chocolate,
One fourth cup Butter
1 One half teaspoon Vanilla

Combine the 2 sugars, molasses, cream and coarsely
chopped chocolate in a saucepan. Cook over a moderate
heat, stirring until sugar and chocolate have melted.
Continue cooking, WITHOUT STIRRING, until mixture
reaches 238 degrees or until a few drops tested in
cold water
form a soft ball. Remove from heat, stir in butter
and vanilla, cool slightly, then beat until fudge
begins to harden. Pour onto a buttered platter and cut
into squares before the fudge is completely hard.
Makes about 1 One fourth lbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini