MARBLED 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-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.

Globally Sweet
Chocolate and sweets, jelly belly beans, candy canes, traditional boiled sweets, dark chocolate, milk chocolate, white chocolate, canadian sweets and american sweets and candy including oreo cookies, twizzlers, jolly ranchers, twinkies, nerds, runts