Chocolate Fudge

Ingredients

• Two cups sugar
• 1/2 cup water
• 1 teaspoon cornstarch
• 2 tablespoons butter
• 5 squares bitter chocolate

Method

1. 1

   Boil until it forms a soft ball when tested.

2. 2

   Set to cool, then stir until it can be handled and creamed.

3. 3

   Flatten out and cut into squares.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 127. The excerpt below is the record exactly as published.

Chocolate Fudge. Two cups sugar, \U cup water, 1 tcaspoou (■(irnstarcli. "i tablespoons butter, o squares bitter chocolate. Boil until, ■when tested by jnitting a little in a saucer and creaming with a teaspoon, it tonus a soft luit not a sticky ball. Set to cool. When cold, stir until it may be taken in the bauds and ereameil. I-'latten out on a plate and cut into squares. Winifred Cooley. Fudge. Two scant cups of sugar, y-> cup of inilk. 2 scpiares leaker's unsAveetened choco- late, butter 1/^ size of an egg. Let it boil T) minutes: after coming to a boil take it from the stove, add 1 teaspoonful of vanilla. ])(nir it into a buttered dish and stir until creamy, then cut into squares with a silver knife dipped in hot water. For "Eaisin" Fudge add Vi* <^'i'l' '^1 chopped raisins just before beginning to stir. For "Nut" Fudge add y-> cup of chopped English walnuts before beginning to stir. Miss Elizabeth jMcCracken. Maple Fudge. Two cups of sugar, i/o cup of cream or milk, 1 tablespoon of butter, 14 pound of pecan or peanut meats. Put sugar, cream and butter in a granite pan and boil until it forms a soft ball in cold water. Add nut meats and stir imtil it begins to get thick. Pour on well buttered pans and mark into squares. Florence Eandall. Maple Penochie. Two cups light brown sugar, 1 cu}) milk, V^ fi^H' chopped nuts, butter size of an egg. Chop nuts fine, put sugar, milk and butter into a granite saucepan, stir well before putting on to cook. Let it boil slowly and do not stir while boiling. Test by dropping a little into cold water. If it forms a soft ball it is done; put in the nuts just before removing from the tire. Take froin the lire and stir briskly until it becomes stiff. Pour into buttered pans. TjAura Moody. Maple Penochie. One pint of cream, 2 large cups (packed) C sugar, butter size of an egg or larger, 10 cents' worth walnuts or pecans, 10 cents' worth candied cherries, flavor with grated orange peel. Boil cream, sugar and butter over a strong fire until it forms soft ball in water. It will probably take 7 or 8 minutes if you have a good fire. Pemove from stove, add nuts, flavoring and candied clierries. Whip until it begins to sugar, then pour on buttered platter. Candied cherries are not necessary and any other flavoring can be used. Miss Fitzpatrick. Maple Creams. One cup of maple syrup, I/2 cup of water, butter size of a walnut, 1 teaspoon of cornstar

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