MARBLED FUDGE

2 cups of granulated sugar,
1/4 a cup of glucose (pure corn syrup),
1−1/2 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.
FUDGE HEARTS OR ROUNDS