Chocolate Dipped Fruit Fudge
1 ½ cups of granulated sugar,
1 cup of Maple Syrup,
1 ½ cups of glucose (pure corn syrup),
½ a cup of thick cream, or
1/3 a cup of milk and 1/4 a cup of butter,
¾ a cup of fruit, figs, and candied cherries and apricots, cut in small pieces.
CHOCOLATE FOR DIPPING
½ a cake or more of Baker’s “Dot” Chocolate.
Stir the sugar, syrup, glucose and cream until the sugar is melted, cover and let boil three or four minutes, then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water, or, until the thermometer registers 236° F. Set the saucepan on a cake cooler and when the mixture becomes cool, add the fruit and beat until it becomes thick, then turn into pans lined with waxed paper. In about fifteen minutes cut into squares. Coat these with the “Dot” Chocolate.