Fudge

Ingredients

• 2 cups sugar
• % cup milk
• % cup water
• 1-16 teaspoon cream of tartar
• 2 tablespoons butter
• 2 squares chocolate

Method

1. 1

   Put sugar, milk, water, and cream of tartar in a saucepan.

2. 2

   Stir thoroughly.

3. 3

   Place on stove and boil slowly.

4. 4

   When nearly done, add chocolate and cook until the candy forms a soft ball when dipped in cold water.

5. 5

   Remove from fire and beat.

6. 6

   Turn into a greased pan.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 24. The excerpt below is the record exactly as published.

FUDGE 3 cups sugar % cup hot water %% cup Karo Cook to 250° F. or until it makes a firm ball when dropped in cold water. Beat the whites of two eggs stiff. Gradually add cooked syrup. Flavor with one teaspoon vanilla. Add one cup of nuts. Drop on buttered marble.—Mrs. W. T. Moseley. COCOANUT FUDGE Put a dessert spoon of butter, 2 cups granulated sugar, 1% cup milk, 1% squares of unsweetened chocolate, % cup of grated cocoanut and % cup cocoanut milk into a saucepan and boil until it forms a soft ball when dropped in cold water, stirring all the time. Remove from fire, add a teaspoonful vanilia, and beat sev- eral minutes. Pour into buttered tins. When cool, cut into squares before it hardens.—Ruby Foy. FUDGE 2 cups sugar, % cup milk, % cup water, 1-16 teaspoon cream of tartar, 2 tablespoons butter, 2 squares chocolate

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