Fudge Hearts or Rounds (Cut Out Shapes)

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

• 2 cups of granulated sugar
• 1/3 a cup of condensed milk
• 1/3 a cup of water
• ¼ a cup of butter
• 1 ½ squares of Baker's Chocolate
• 1 teaspoonful of vanilla extract

Boil the sugar, milk and water to 236° F., or to the "soft ball" degree; stir gently every few minutes; add the butter and let boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar. Pour into a pan lined with paper to stand until cooled somewhat; turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.