Categories: Candies 
      Yield: 6 servings 
  
      1 c  White Sugar; Granulated             2 oz Unsweetened Chocolate; 2 Sqs 
      1 c  Light Brown Sugar; Firm Pack        4 tb Butter; 1/2 stick 
    1/2 c  Heavy (Whipping) Cream          1 1/2 ts Vanilla 
      3 tb Molasses; *                       1/2 c  Chopped Nuts; Optional 
  
  *    This is to taste.  The original recipe called for 4 Tbls of Molasses, 
  STEP 1:  PREPARE: Prewarm the thermometer in hot water; use a 2-quart 
  saucepan; butter the upper sides (inside) of the saucepan; measure all 
  ingredients except the vanilla and optionals, and dump into the saucepan. 
  Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes 
  and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the 
  sugar, stirring constantly with a wooden spoon, over low heat until the 
  butter melts, the gritty sounds cease, and the spoon glides smoothly over 
  the bottom of the pan.  Increase the heat to medium and bring to a boil. 
  STEP 3: Boil, after washing down any crystals that may have formed, with a 
  pastry brush dipped in hot water from the thermometer bath, using as little 
  water as possible. Introduce the prewarmed thermometer. Reduce the heat 
  while keeping the fudge at a boil. Stir no more than necessary. STEP 4: 
  Test the fudge mixture in the ice-cold water when the mixture thickens and 
  bubbles become noisy. Ball, formed in ice water, should hold its shape 
  until the heat from your had begins to flatten it and should be al dente ~- 
  slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because 
  of the molasses and brown sugar, it can ball at a lower temperature than 
  some other fudges. STEP 5: Shock by placing the saucepan in the cold water 
  in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then 
  allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 
  degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath 
  to soak clean. Stir the fudge thoroughly but not vigorously by hand, with 
  an electric mixer, or with a food processor. Pause frequently to allow the 
  fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and 
  become lighter in color or streaked with lighter shade, give off some heat, 
  suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; 
  by mixer, mixer waves will become very distinct, by food processor, fudge 
  will flow sluggishly back to the center when the processor is stopped. STEP 
  9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts 
  (filberts)) before the fudge totally candies. STEP 10: Pour, score, and 
  store when cool in an airtight container in the refrigerator or at room 
  temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be 
  frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the 
  unsweetened chocolate and replace the molasses with 1/4 cup of honey. The 
  honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY 
  BROWN SUGAR FUDGE:  In Step 1, replace the heavy cream with light cream or 
  evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE 
  BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl 
  corn syrup.  In Step 6, add 1 Tbl grated orange zest, plus if you can get 
  it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 
  1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 
  cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut 
  butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN 
  SUGAR FUDGE:  In Step 1, eliminating the molasses is optional -- you'ss get 
  a more Southern praline with it, a milder one without it--or compromise and 
  use only 1 Tbls.  Eliminate the chocolate. In Step 3, when the mixture 
  begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break 
  the boil or cool the mixture too quickly.