A recipe for marbled fudge or marble fudge.
- 2 cups of granulated sugar,
- ¼ a cup of glucose (pure corn syrup),
- 1 ½ cups of cream,
- 1 tablespoonful of butter,
- 2 squares of baker's chocolate, scraped fine or melted,
- 2 teaspoonfuls of vanilla.
Stir the sugar, glucose and cream over a slack fire until the sugar is melted; 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.
Remove from the fire and pour one-½ of the mixture over the chocolate. Set both dishes on a cake rack, or on something that will allow the air to circulate below the dishes.
When the mixture cools a little, get some one to beat one dish of the fudge; 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. When nearly cold turn from the pan, peel off the paper and cut into cubes.