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SMITH COLLEGE FUDGE 
1/4 c. butter
1 c. white sugar
1 c. brown sugar
1/2 c. thin cream or evaporated milk
1/4 c. Karo syrup
1 1/2 tsp. vanilla
3 sq. (3 oz.) chocolate

Melt butter over slow heat. Mix together sugar, syrup and cream. Add to butter. Bring to boiling point, stirring constantly. When mixture is boiling throughout, add chocolate, grated or melted over hot water.

Stir steadily and cook to soft ball stage. Remove from heat and stir until mass begins to thicken (about 2 minutes). Stir in vanilla and pour into a greased pan. Cut into squares when partly cooled.

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