Fudge

Ingredients

• Two cups of granulated sugar
• one cup of milk or one half cream and milk
• one-fourth cake of chocolate
• butter the size of a walnut

Method

1. 1

   Mix the ingredients and boil, stirring constantly until it forms a soft ball when tried in cold water.

2. 2

   Before removing from fire add a teaspoon of vanilla.

3. 3

   When done beat rapidly until creamy; add chopped nuts if desired.

4. 4

   Pour on buttered plates and cut into squares.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 52. The excerpt below is the record exactly as published.

FUDGE Two cups of white sugar, one tablespoon of butter, three-fourths of a cup of milk, one and one-half squares of chocolate, one teaspoon of vanilla. Melt butter in milk, add chocolate, melt, then add sugar, cook slowly until sugar dissolves, cook to soft ball stage, then let stand until cool. Add vanilla and beat until you can knead it. Pour out in buttered pan and cut into squares. —ANNA COOPER. AFTER DINNER MINTS Two cups of sugar, one-third cup of water, one tablespoon of karo, one- fourth teaspoon of cream of tartar, butter size of hickory nut. Let dissolve and boil to a soft ball dropped in cold water, flavor, beat and drop on waxed paper. Put pan in hot water to keep from hardening before you can drop. —MRS. T. B. KEMPER. FUDGE Three cups of white sugar, one-half cup of syrup, one egg well beaten, scant cup of milk, one tablespoon of vinegar, piece of butter size of walnut, three tablespoons of chocolate or cocoa, flavor with vanilla, one cup of nuts after you have beaten well. —MRS. NORA N. WOOD. DIVINITY Two cups of white sugar, one-half cup of thick karo corn syrup, one- half cup of water, one teaspoon of vanilla, whites of two eggs, one cup of chopped nuts. Have eggs beaten stiff. Boil sugar, water and syrup until it will form a soft ball when dropped into cold water. Dip out one cup of the syrup and pour very slowly into the whites of the eggs beating all the while. In the mean time, the rest of the syrup must be boiling until it cracks like glass in cold water being careful not to burn. When the first cup of sugar is beaten into the whites, add the remainder slowly, beating rapidly. When all the syrup is beaten in add vanilla and nuts, pour into a buttered pan. If syrup cooks too long before first cup is poured off, candy will not be creamy. If whole thing does not boil long enough, candy will not harden. ( 80 ) McGLINTOCK-RALLS SHOP 317 Campbell Avenue, West DRESSMAKERS— MILLINERS No Parking Restrictions in our Block ITALIAN CREAM CANDY Two cups of light brown sugar, one cup of granulated sugar, one cup of milk, one tablespoon of butter. Cook until it forms a soft ball in water, then remove from fire and beat until it becomes creamy and add one-half cup of nut meats. BUTTER SCOTCH One cup of sugar, one-half cup of water, one dessertspoon of vinegar, piece of butter size of walnut. Boil about twenty minutes. Flavor if desired. FUDGE Two cups of granulated sugar, one cup of milk or one half cream and milk, one-fourth cake of chocolate, butter the size of a walnut

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