Fruit Fudge

Ingredients

• 21/4 lbs. sugar (5 cups)
• 1/^ lb. glucose or Karo syrup
• 1 qt. milk (% C.)
• 4 Tb. butter
• 1 T. vanilla
• chopped fruit

Method

1. 1

   Add vanilla and chopped fruit to the plain fudge when it comes from the fire.

2. 2

   Fruits are candied or dried, not fresh.

Nutrition per serving

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.

21/4 lbs. sugar (5 cups) i/^ lb. glucose or Karo syrup 1 qt. milk (% C.) 4 Tb. butter Cook to 240° F. Chocolate Fudge. Use the above recipe, adding 4 squares of grated chocolate Avhen it comes from the fire. Add 1 T. vanilla when cool. Nut Fudge. To the plain fudge or chocolate fudge 1 or 2 cups of nut meats may be added. Orange, lemon or rose fudge may be made by using the plain fudge with suitable coloring and flavoring. Delicious Fudge. When you take the plain fudge from the stove add 1 lb. (2 cups) of fondant which has not been worked up. Cream it into the plain fudge. Fruit Fudge. Add vanilla and chopped fruit to the plain fudge when it comes from the fire. Fruits are candied or dried, not fresh. Plain Taffy. 2 lbs. or pints sugar 1/2 lb. glucose or Karo syrup 11/4 C, water Cook to 260° F. or very hard ball. Vanilla Taffy. 21/2 C. sugar 1/2 C. water 1/^ T. cream tartar I/2 Tb. vinegar 63 Divinity Fudge. 2 lbs. sugar % lbs. glucose or Karo syrup or Velva (about li/4 C.). 1% C. water Cook to 240° F. Pour % of this slowly over the stiffly beaten whites of 3 eggs. Let other 1/3 get cold. After the first batch has been beaten ID minutes add 1 C. cut nuts. Bring the remaining syrup to a good boil and pour slowly into the candy while beating. Continue to beat until it stiffens, then pour into a buttered pan or a pan lined with waxed paper. This may also be dropped by % teaspoons into little balls. Peanut Butter Fudge. 2 C. sugar 4 Tb. peanut butter 2/3 C. milk Divinity Icing. 1% C. sugar 1/2 C. cold water 1/^ C. glucose or corn syrup Cook to 240° F. or soft ball. Pour slowly over the stiffly beaten white of 1 egg. Add flavoring and nuts if desired. Chocolate Syrup. This may be made and kept on hand for beverages and flavorings. 2% C. granulated sugar % T .salt 1/4 lb. cocoa 2 C. hot water Boil hard 2 minutes, cool, add 1 T. vanilla

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