Raisin Cream Fudge Recipe

Get out a saucepan and put the sugar and cream in.

Cook slowly, stirring until the sugar has dissolved.

Stop stirring, but continue cooking until a soft ball is formed when a little of the syrup is dropped into cold water (about 238F).

Remove from heat and add your butter.

When the whole thing has cooled, add the vanilla, and beat until creamy.

Stir in raisins at the last; pour mixture into a buttered pan.

When it becomes firm you can cut into squares and serve.

This recipe dates from 1928.

RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TH MM Format by John Hartman Indianapolis, IN 11 January 1997