Fudge

Ingredients

• 2 cups sugar
• Butter size of walnut
• 1 square chocolate
• ½ cup milk

Method

1. 1

   Boil without stirring until a soft ball can be formed when dropped in cold water.

2. 2

   Remove from fire at once, flavor to taste with lemon or vanilla.

3. 3

   Beat rapidly until it begins to thicken then pour into a buttered pan.

4. 4

   When partly cool mark off in squares and set away to finish cooling.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 36. The excerpt below is the record exactly as published.

FUDGE % eup butter 2 sqs. Baker’s chocolate % cup milk % cup chopped walnuts % eup molasses % cup chopped raisins 1% cups sugar 1 tsp. vanilla Melt butter in saucepan. Add other ingredients and bring to a boil. Cook slowly, constantly watching until it reaches soft ball stage. Stir constantly while cooking. When soft ball forms remove from stove and add nuts, raisins and vanilla. Beat until it begins to cream. Pour into greased pans and mark in squares. —Miss Florence Blair. FUDGE 2 cups sugar Butter size of walnut 1 square chocolate

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