Page:The candy cook book (IA cu31924090146717).pdf/86

candy bars. Lay on it a sheet of marshmallow, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares.

Melt butter in saucepan, add sugar, syrup, cream, and chocolate. Stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 238° F., or until it will form a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool. Add vanilla, and beat with a wooden spoon, or pour out on marble slab or agate tray and work with a spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars, and mark in squares with a knife. This may be finished as maple marshmallow fudge, or one cup chopped nuts may be added if desired.