---------- Recipe via Meal-Master (tm) v8.02
  Categories: Candies
       Yield: 6 servings
       1 c  White Sugar; Granulated
       1 c  Light Brown Sugar; Firm Pack
     1/2 c  Heavy (Whipping) Cream
       3 tb Molasses; *
       2 oz Unsweetened Chocolate; 2 Sqs
       4 tb Butter; 1/2 stick
   1 1/2 t  Vanilla
     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.