Chocolate Fruit Fudge
Chocolate fudge with fruit.
Two cups of sugar, one-½ cup of milk, one-½ cup of molasses, one-½ cup of butter; mix all together and boil seven minutes; add one-½ cup of baker's chocolate and boil seven minutes longer.
Then add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-½ a cup of English walnuts and one teaspoonful of vanilla.
- 1 ½ cups of granulated sugar,
- 1 cup of Maple Syrup,
- 1 ½ cups of glucose (pure corn syrup),
- ½ a cup of thick cream,
- or 1/3 a cup of milk and 1/4 a cup of butter,
- ¾ a cup of fruit, figs, and candied cherries and apricots, cut in small pieces.
Chocolate for Dipping
- ½ a cake or more of chocolate.
Stir the sugar, syrup, glucose and cream until the sugar is melted, cover and let boil three or four minutes, then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water, or, until the thermometer registers 236° F.
Set the saucepan on a cake cooler and when the mixture becomes cool, add the fruit and beat until it becomes thick, then turn into pans lined with waxed paper.
In about fifteen minutes cut into squares.
Coat these with the chocolate.