2 cups of granulated sugar,
1 cup of cream,
1/4 a teaspoonful of salt,
1 tablespoonful of butter,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla.
Start with the first batch and when this is nearly boiled enough, set
the second batch to cook, preparing it in the same manner as the first.
Stir the sugar and cream, over a rather slack fire, until the sugar is
melted, when the sugar boils wash down the sides of the pan as in making
fondant, set in the thermometer and cook over a quick fire, without
stirring, to the soft ball degree, 236° F.; add the butter, salt and
chocolate, melted or shaved fine, and let boil up vigorously, then
remove to a cake cooler (or two spoon handles to allow a circulation of
air below the pan). In the meantime the second batch should be cooking
and the marshmallows be gotten ready. When the first batch is about cold
add the vanilla and beat the candy vigorously until it begins to
thicken, then turn it into a pan lined with waxed paper. At once dispose
the halves of marshmallows close together upon the top of the fudge.
Soon the other dish of fudge will be ready; set it into cold water and
when nearly cold, add the vanilla and beat as in the first batch, then
pour it over the marshmallows. When the whole is about cold turn it onto
a marble, or hardwood board, pull off the paper and cut into cubes. If
one is able to work very quickly, but one batch need be prepared, half
of it being spread over the marshmallows.