Chocolate Fudge

Ingredients

• 2 to 4 tablespoons butter
• 1 teaspoon vanilla
• 0.25 teaspoon salt
• 2 cups sugar (granulated or light brown)
• 2 to 4 squares of chocolate
• 0.25 cup milk or cream

Method

1. 1

   Place sugar, chocolate, and milk or cream on low heat and cook until the sugar is dissolved.

2. 2

   Continue cooking without stirring until the syrup forms a soft ball in cold water.

3. 3

   Remove from heat, let cool without stirring, then add butter, salt, and vanilla.

4. 4

   Beat until creamy and pour into a buttered pan.

5. 5

   Cut into squares when firm.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 28. The excerpt below is the record exactly as published.

. 2 teaspoons salt. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 4:14 teaspoons mace. 3}y^ teaspoons nutmeg. 2}/2 teaspoons allspice. 1 pound beef suet. 1 pound flour. 1 pound sugar. 9 eggs. 1 pound seeded raisms, chopped. 1 pound seedless raisins. % pound citron, cut fine. 1 cup pecan nut meats, cut fine. 1 cup English walnut meats, cut fine. Mix the ground suet with the sugar, fruit, nuts, and about }/2 cup of the flour. Separate the eggs. Beat both yolks and whites well. Add egg yolks to the suet and sugar. Put in the fruit and nuts and then the cider. Sift together twice the spices, salt, baking powder, and flour. Add these dry ingredients to the first mixture. Then add the beaten whites of eggs. Grease well tin cans of No. 2 size or pound baking powder cans and put in enough batter to fill them about three- quarters full. Steam for 3 hours. These ingredients will fill seven No. 2 cans. The pudding will keep for weeks if the cans are covered with paper or with the loose can tops. Before serving set the can in boiling water for about three- quarters of an hour, so that the pudding will heat through. Hard sauce made of butter and sugar creamed together is good with this pudding. If a hard sauce that is a little different is desired use brown instead of white sugar and grate in the rind of an orange for flavoring. Any one of the 49 liquid or foamy sauces is also suitable with plum pudding. Some people like best of all to serve a spoonful of vanilla ice cream or mousse on the plate with the hot pudding. CHRISTMAS CHICKEiN A plump fowl, weighing 4 to 6 2 tablespoons chopped onion. pounds. 2 tablespoons parsley. 4 or 5 medium-sized potatoes. : Flour. 1 cup raisins, without seeds. ; Butter. 3 cups canned tomatoes. Salt and pepper. Simmer the fowl in a small quantity of salted water until tender. Remove from the broth. Set the fowl aside for stuffing. To the chicken broth add the canned tomatoes and the fin eh' chopped mild onion. Let this sauce cook down. In the meantime prepare the stuffing by cooking and mash- ing the potatoes and adding to them the raisins and enough m3k to make the mixture the stiffness of ordinary mashed potatoes. Stuff this, while still hot, into the body cavity and neck of the fowl. Crowd in all the stuffing possible. Pour a little melted butter over the chicken. Put it in the oven to brown. Thicken the tomato sauce to the consistency of a gravy and add 2 or 3 tablespoons of finely chopped parsley and green pepper, if desired. When the chicken and the surface of the potato stuffing have become delicately brown, place on a large hot platter. Pour part of the sauce around the chicken and serve at once. GRAPEFRUIT SALAD Peel the grapefruit, pull it apart into sections as you would an orange, and strip the skin and pith off of each section. Arrange the sections on crisp lettuce. Sprinkle with chopped nuts. Garnish with a little pimento. Serve with your favorite salad dressing. CRANBERRY PUDDING SUPREME cup butter, cup sugar. 1 egg. 23^ cups sifted flour. teaspoons baking powder. M teaspoon salt. 1 cup milk. 1 cup raw cranberries or more. Cream butter and sugar and add the well-beaten egg. Mix and sift the dry ingredients, saving out 2 tablespoons of flour for the cranberries. Add the dry ingredients to the first mixture alternately with the milk. Roll the cran- berries in flour and add them last. Turn into a buttered mold, cover, and steam for 2 hours. After the pudding has steamed it may be placed in the oven to brown if desired. 50 SAUGE FOR CRANBERRY PUDDING SUPREME 2 cups cranberries. 1 cup water. 2 to 4 tablespoons butter. 1 cup sugar. 3 tablespoons cornstarch. 3^ teaspoon salt. 2 cups boiling water. The 2 cups of cranberries and the 1 cup of water should make 13^ cups of cranberry pulp. Mix the sugar, corn- starch, and salt. Add the 2 cups of boiling water, stir until thickened, and cook for 10 minutes in a double boiler. Cook the cranberries with 1 cup of water until soft. Press them through a fine sieve and add this pulp to the cornstarch mixture. Add the butter and serve hot over the hot cran- berry pudding. GHOGOLATE FUDGE 2 to 4 tablespoons butter. 1 teaspoon vanilla. }/s teaspoon salt. 2 cups sugar (granulated or light brown.) 2 to 4 squares of chocolate. ^4 cup milk or cream

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