Chocolate Fudge

Ingredients

• three tablespoons of butter
• two cups of sugar
• one cup of creamy milk
• two squares of unsweetened chocolate
• one teaspoon of vanilla

Method

1. 1

   Melt butter in a saucepan, add sugar, milk, and chocolate.

2. 2

   Bring to a boil and let boil for thirteen minutes.

3. 3

   Add vanilla, remove from heat, and beat until creamy.

4. 4

   Turn into a pan and cool.

Nutrition per serving

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 24. The excerpt below is the record exactly as published.

Chocolate fudge coming first on the list of quick-and-easy confections, we are liberally provided with that dainty, though to do the Youngest Member justice he uses great in- genuity in varying the formula. For fudge, pure and simple, put three tablespoons of but- ter in a saucepan; when melted add two cups 114 COMFORT OF THE FAMILY of sugar, one cup of creamy milk, two squares of ^xmsweetened chocolate. Bring to boiling point and let boil thirteen riiinutes; add tea- spoon of vanilla. Remove from range and beat until creamy (in the amount of beating lies the secret of a smooth, delicate fudge), turn into pan and cool. Marshmallows cut in quarters may be added before the mixture is turned into the pan, or one cup of chopped nut meats, or nut meats and figs, or raisins. Peanut butter fudge is a very smooth con- coction for an after-supper nibble. Put two cups of sugar and two-thirds cup of milk in saucepan. Bring to boiling point and let boil until a soft baU may be formed when mixture is tested in cold water. Remove from range, add four tablespoons of peanut butter and one teaspoon of vanilla

Cook this with the app: pantry check, scaling, and the assistant.