Chocolate Fudge

Ingredients

• Two cups of granulated sugar
• 1 cup of milk
• 2 squares of chocolate, grated
• 1 cup brown sugar
• butter size of egg
• 1% cup chopped walnuts
• 1 teaspoon of vanilla

Method

1. 1

   Boil till it hardens in cold water, remove from the stove, stir in chopped walnuts, beat until it stiffens, pour into buttered tins, and mark off in squares.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 75. The excerpt below is the record exactly as published.

CHOCOLATE FUDGE. Two cups of granulated sugar, 1 cup of milk, _ 2 squares of chocolate, grated, 1 cup brown sugar, butter size of egg. Boil _.. till it hardens in cold water, remove from the stove, stir in 1% cup chopped - walnuts, and 1 teaspoon of vanilla, beat until it stiffens, Pour into buttered - tins, and mark off in squares—Miss Maymie Mackay, Stanley Bridge, P.E.I. MAGNET CHOCOLATE FUDGE. Two lbs. granulated sugar, 1 cup of Magnet cream, 2 oz. Magnet butter, 1% teaspoon cream tartar, % pint water. _ Stir with a speon so as not to burn. Cook to a soft ball, then add a few nuts or cocoanut and 2 ozs. of butter chocolate, Stir to a cream on the side of the pan in which the candy has been cooked( beat until it thickens and pour into a greased pan to cool. Cut in squares.—A. D. Armstrong, Durham, _ Ontario. : MAGNET CREAM CARAMELS. Two lbs. of brown sugar, 1 pint of - Magnet cream, 1 lb. granulated sugar, 1% teaspoon cream tartar. Boil all _ together, and stir all the time the batch is boiling on a slow fire. When s slab or dish, well greased. "Let stand for about three hours and cut in squares. Add nuts if desired.—Mrs. Walter Baker, Birtle, Man. fe FONDANT...Two and one-half lbs .white sugar, pinch cream tartar, 1% ~ cups boiling water. Stir the sugar thoroughly through the water in a smooth a enamel saucepan. Get it as well dissolved as possible, since the fondant must not be stirred while cooking. Boil without stirring until a soft ball _. forms in cold water or until your thermometer registers 238 degrees. Do oe not let the boiling syrup come in contact with the sugar, which adheres to the sides of the pan. Never scrape this sugar into the boiling syrup. When the fondant is done, pour into a large platter well buttered. As it cools, work x with a broad knife or wooden spatula toward the centre. When it gets cool ag enough to handle, replace the spatula with: your hands, kneading exactly as. ae you would knead bread dough. Py This fondant can be flavored with extracts, nuts, shredded cocoanut, or in any way preferred. Use it for bonbons, cream bars, peppermint or- _ wintergreen patties or any other purpose for which a fine cream candy is - used, It will keep for several days in bulk form and can be melted in a double boiler for dipping bonbons and forming into any desired shape. Fi FUDGE. Four cups of sugar, pour in water to make wet, 14 teaspoon Bes cream tartar, 1 cup of corn syrup. Let boil until syrup forms to a ball in water. Take whites of four eggs, beat to a froth, then pour in the eggs and - beat till they get stiff. Put in a cool place. Add as much vanilla as de- 2 sired.—Mrs. B. Rempel, Pambrun, Sask. os “ing 7 H.P. MAGNET “BY-PASS” ENGINE DEVELOPS THE POWER ‘ Mr. J. W. Cornfield, Kimberley, Omt., says:—I can truly testify to the, worth of the Magnet Engine. I have used it in all kinds of heavy weather without any trouble and I do not know of any 7 H.P. engine of any other make that will develop as much power as the Magnet. I would strongly ad- vise anyone who is buying an engine to buy a Magnet. 85 KISSES. One cup of sugar, ¥, cup of butter, creamed omomned 1 egg 1% cup of milk, 1 teaspoon of cream tartar, 1%4 teaspoon of soda, a little salt, a 1% teaspoon of lemon. Flour enough to make stiff dough. Drop in teaspoons on well-buttered paper. Lay the paper on an inverted pie tin and add % © walnut on top of each just before putting it in the oven. Bake in a quick == oven. : MAGNET MOLASSES TAFFY. Take 4 pint of water and 3 Tbs. of brown sugar, % teaspoon of cream tartar, 1 cupful of Magnet Cream Separ- — ator cream, Let boil until stiff enough (dip a little of the batch out in a © teacup of cold water if hard). Then add 1 cup of molasses. When boiled to a thick substance, grease a big’ platter or a piece of marble slab and pour the batch on it, and when cooled off, put on a big nail or hook, This will make delicious confection.—Mrs. D. McGraw, Mitchell, Ontario. MAPLE. CREAM CANDY. ‘Two cups of brown sugar, enough cream to a soak well, butter the size of a plum, 1% teaspoon of vanilla. Boil for 15 min-— utes. Then beat till stiff. Pour on buttered pans to cool. —Miss Cathie John- son, Springbank, Alta. MARSHMALLOW CANDY. One level tablespoonful gelatine, 1 level tablespoon of cold water, 7 level tablespoons hot water, 1% cups granulated — sugar, 1 teaspoon of vanilla. Beat to.a cream, Put on a flat dish, cut iTk< squares, roll in icing sugar._-Miss May Duncan, Calgary, Alta. : MAPLE SYRUP (To make). Three lbs. granulated sugar, 2 lbs. Toon sugar. Take 2 qts. unpealed potatoes, wash clean and boil until tender, then drain the water on the sugar, add % cup of sweet milk, 4% teaspoon. soda, then add 1 quart of hot water. Boil one hour or until it gets thick syrup, then strain.—Mrs, Alex. Hergott, Proton Station, Ontario. MAGNET SALT WATER TAFFY. ‘Take 2 lbs. granulated sugar, 14 tea- spoon cream tartar 3 cups of water. Boil to hard crack, put on a platter or marble slab, well greased. Add a teaspoon of salt and pull on a hook or big nail. Flavor with strawberry or vanilla—Mrs. C .J. Murray, Shediac, N. B. WALNUT CREAM. Two cups of brown. sugar, 15c tin- St. Charles cream, butter size of a walnut. Method: Boil ten minutes, then beat ten minutes and add % cup of chopped walnuts. Flavor with vanilla—Mrs. T. M. Asseltine, Fairmont, Ontario. WALNUT TABLETS. Four cups of white sugar, 2 tablespoons syrup, 1 teaspoon vanilla extract, 1 cup of milk, 4% cup chopped walnuts.

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