WELLESLEY FUDGE

Wellesley Fudge

2 cups granulated sugar
2 ounces unsweetened chocolate
1 cup light cream
1/2 pound marshmallows
1 tablespoon butter

Combine sugar, coarsely chopped chocolate and cream. Cook over moderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 238 degrees F or until a few drops tested in cold water form a soft ball.

Remove from heat, add marshmallows and butter, and cool slightly. Beat until fudge begins to harden, then transfer to a buttered platter. Cut into squares before the fudge is absolutely firm.

Makes a little more than 1 pound.