Marbled Fudge

This recipe is from Chocolate and Cocoa Recipes, a little chocolate cookbook printed in 1909.

• 2 cups of granulated sugar
• 1/4 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.