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-half 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.


FUDGE HEARTS OR ROUNDS

[Illustration: FUDGE HEARTS OR ROUNDS.]

2 cups of granulated sugar,
1/3 a cup of condensed milk,
1/3 a cup of water,
1/4 a cup of butter,
1-1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract.

Boil the sugar, milk and water to 236° F., or to the "soft ball" degree;
stir gently every few minutes; add the butter and let boil up
vigorously, then remove from the fire and add the chocolate; let stand