SMITH COLLEGE FUDGE

[Illustration: SMITH COLLEGE FUDGE.]

Melt one-quarter cup of butter. Mix together in a separate dish one cup
of white sugar, one cup of brown sugar, one-quarter cup of molasses and
one-half cup of cream. Add this to the butter, and after it has been
brought to a boil continue boiling for two and one-half minutes,
stirring rapidly. Then add two squares of Baker's Premium No. 1
Chocolate, scraped fine. Boil this five minutes, stirring it first
rapidly, and then more slowly towards the end. After it has been taken
from the fire, add one and one-half teaspoonfuls of vanilla. Then stir
constantly until the mass thickens. Pour into buttered pan and set in a
cool place.


WELLESLEY MARSHMALLOW FUDGE

[Illustration: WELLESLEY MARSHMALLOW FUDGE.]

Heat two cups of granulated sugar and one cup of rich milk (cream is
better). Add two squares of Baker's Chocolate, and boil until it hardens
in cold water. Just before it is done add a small piece of butter, then
begin to stir in marshmallows, crushing and beating them with a spoon.
Continue to stir in marshmallows, after the fudge has been taken from
the fire, until half a pound has been stirred into the fudge. Cool in
sheets three-quarters of an inch thick, and cut in cubes.


DOUBLE FUDGE