Okay – this is from an old cookbook, and you probably shouldn’t try to make
it unless you know how to cook fudge well. Of course, this is the only
fudge I’ve ever made, and I get pretty good results. Obviously, variations
can be made by adding chocolate or liquid flavors.
Place brown sugar in pot. Add just enough top milk [WHAT is top milk – I
used the heaviest cream I could find] to moisten. Stir with a wooden spoon
while melting over low heat. Bring to a boil without stirring. When big
bubbles form, test for soft ball stage in cold water. Remove. Add blob of
butter [dontcha just LOVE these exact measurements]. Cool 10 minutes. Add a
capful of vanilla and beat hard until a gloss appears and then goes. Pour
into a greased pan. Put on the porch to cool.
From Marie Campbell