Title: Smith college fudge
 Categories: Candies, Christmas
      Yield: 1 Servings
 
      1 c  Granulated sugar, 1 cup
           -brown sugar--firmly packed,
           -1/4 cup molasses,
    1/2 c  Light cream, 2 squares (2
           -oz) unsweetened chocolate,
    1/4 c  Butter
  1 1/2 ts Vanilla
 
  Combine the 2 sugars, molasses, cream and coarsely chopped chocolate
  in a saucepan. Cook over a moderate heat, stirring until sugar and
  chocolate have melted. Continue cooking, WITHOUT STIRRING, until
  mixture reaches 238 degrees or until a few drops tested in cold water
    form a soft ball. Remove from heat, stir in butter and vanilla, cool
  slightly, then beat until fudge begins to harden. Pour onto a buttered
  platter and cut into squares before the fudge is completely hard.
  Makes about 1 1/4 lbs.