The following are very old recipes from the 1920's.
Chocolate Fudge
Two cups white granulated sugar, 1 tablespoon butter, 1 cup cream, 1/4 cake unsweetened chocolate. Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer or forms soft ball in cold water. Then remove and beat until quite cool and pour into buttered tins. Chopped walnuts, almonds or pecans can be added before stirring.
Divinity
Two and one half cups of sugar, 1/2 cup corn syrup, 1/2 cup water. cook until it will spin a thread and then pour one-half it into the whites of 2 eggs beaten stiff. Cook the other half until it will harden in water, then pour it into the other half. Beat until creamy, then pour into a buttered dish or drop from spoon.
Nut Caramel fudge
Three cups light brown sugar, 1 tablespoon butter, 1 cup milk, 1 or 1 1/2 cups nuts; flavor with vanilla. Cook sugr, butter and milk until it will thread. Take from fire, add flavoring, nuts, and beat as you would fudge. Pour into buttered pan, cool and cut.
Chocolate Creams
Beat the whites of 2 eggs to a stiff froth. Gradually beat into this 2 cups of confectioner's sugar. If the eggs be large, it may take a little more sugar. Flavor with 1/2 teaspoon vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of unsweetened chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.