Chocolate Fudge (Alternate)

Ingredients

• 1 cup brown sugar
• 1 cup white sugar
• % cup milk
• 3 tablespoons butter
• 2 squares (2 02.) unsweetened chocolate
• 1 teaspoon vanilla

Method

1. 1

   Place sugars and milk in saucepan.

2. 2

   Chop or shave chocolate; add.

3. 3

   Cook slowly, stirring constantly until mixture boils.

4. 4

   Continue cooking to soft-ball stage.

5. 5

   Remove from heat, add butter, cool to lukewarm, add vanilla, beat, pour into greased pan.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 27. The excerpt below is the record exactly as published.

1 teaspoon vanilla Break chocolate into small pieces, add sugar, milk, and cane syrup, cook 45 A 5 e * . : 934° F. slowly, stirring occasionally to prevent sticking until temperature of or soft ball stage is reached. Remove from fire and add the butter and oer until just lukewarm; add vanilla and beat until creamy; pour into buttere pan and cut into squares. Nuts and cocoanut add to the flavor of the candy. just before it is poured out. : pti pee weenie Mrs. C. V. Cobb, McLeansville Grange. CHOCOLATE-COCOANUT FUDGE 2% cups brown sugar 2 tablespoons corn syrup 1 cup cream 2 tablespoons cocoa 2 tablespoons butter % cup cocoanut Cream butter, sugar, syrup, cocoa and cream, and boil to soft-ball stage. Remove from fire and cool to room temperature. Beat in the cocoanut and pour into greased pan. When cold cut into squares. This recipe makes about 25 pieces. ‘ Mrs. Winfred Hughes, Pigeon Valley Grange. PANOCHA 2 cups light brown sugar 2 tablespoons butter % cup milk % lb. nuts Ye teaspoon cream of tartar Ye teaspoon salt Mix the sugar with the milk. Add the cream of tartar and boil gently to a “soft-ball stage” (until syrup forms a soft ball when dropped in a cup of cold water). Just before removing from fire, add the butter and salt. Cool and beat until the mixture thickens. Add chopped nuts; pour into a buttered pan; cut into squares. When cool, the panocha is ready for serving. Sour milk or cream may be used instead of sweet milk and cream of tar- tar. When sour cream is used omit butter. Mrs. B. L. Angell, Lewisville Grange. CHOCOLATE FUDGE 2 squares unsweetened chocolate 2 tablespoons white corn syrup 2 cups sugar 1 cup cream % teaspoon salt 1 teaspoon vanilla % cup nuts Melt chocolate over hot water in pan in which candy is to be cooked. Add cream and blend well. Cook rapidly until sugar is dissolved, strring con- stantly. Reduce flame and cook slowly (to 236° F.) or until mixture forms a soft ball when dropped into cold water. Cool without stirring until the hand can be held comfortably on the bottom of the pan. Add vanilla. Beat vigorously until thick and creamy. Add nuts if desired and put into greased pan. Cut into squares when thoroughly cool. Drudie Porter, Clemmons Grange. CHOCOLATE FUDGE 1 cup brown sugar 2 squares (2 02.) unsweetened 1 cup white sugar chocolate % cup milk 3 tablespoons butter

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