Fudge

Ingredients

• two cupfuls of granulated sugar
• two-thirds of a cupful of milk
• one bar of chocolate
• a small piece of butter
• a little vanilla flavoring

Method

1. 1

   Stir sugar, milk, and chocolate while boiling.

2. 2

   When almost done, add butter, remove from fire, add vanilla and optional nuts or coconut, and stir until smooth.

3. 3

   Pour into a buttered plate and cut into squares.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 37. The excerpt below is the record exactly as published.

Fudge Stir constantly while boiling together, two cupfuls of granu- lated sugar, two-thirds of a cupful of milk, one bar of chocolate. When almost done add a small piece of butter. Take from fire, add a little vanilla flavoring, also nuts or cocoanut if desired, and stir until smooth. Pour into a buttered plate and check into squares. 82 The Toronto Cook Book Various Sorts of Mints The simplest way to make these is to mix confectioner's sugar with the white of an egg until the mixture can be rolled out. Flavor a portion with lemon and tint with a speck of yellow coloring. Cut in rounds with the end of a pastry tube and lay on a paraffin paper to harden. Tint more of the paste with red color to make a delicate pink and flavor with wintergreen. Color a third portion faintly with green and flavor with vanilla and almond together, using three times as much vanilla as almonds. Maple Sugar Candy Break into small pieces one pound of maple sugar and melt. Then add half cup of milk and half cup of cream until when a little is dropped into cold water if forms a soft ball. Take from the fire and stir until it begins to cream. Pour into a buttered dish, mark into squares and break apart when cold. Molasses Kisses Boil together four cups of granulated sugar, one cup of molasses, one tablespoon of butter and one tablespoon of cream of tartar until a bit of the mixture dropped into cold water will harden. Turn the candy into a deep buttered basin. So soon as it cools enough to permit it cover the hands with confectioner's sugar and pull it into long narrow strips. Take the shears and cut the candy into inch lengths, wrapping each piece in paraffin paper. Candied Dates Two cupfuls of granulated sugar

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