Fudge

Ingredients

• Put all ingredients except vanilla into an agate saucepan
• Flavor, set the pan into cold water

Method

1. 1

   Put all ingredients except vanilla into an agate saucepan and boil, stirring seldom, until the mixture will form a ball in cold water.

2. 2

   Flavor, set the pan into cold water, and beat till candy is creamy, or let it stand for 10 to 15 min. and then beat the candy.

3. 3

   Pour into pan, and when cold cut in squares.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 26. The excerpt below is the record exactly as published.

Fudge . . . Panocha . . Caramels . . Butter taffy . General Directions. Use white sugar for the first five recipes, and brown sugar for the remainder. Flavor with vanilla except for Barley candy, which requires lemon juice, and Peppermints, which require oil of peppermint. Measure ingredients, chop nuts, butter pans, and have ice water ready for testing, before beginning to cook the candy. Nut brittle. Put the sugar into an agate saucepan or a frying-pan and stir constantly until melted and light brown. Add the nuts to this while on the fire ; then pour immediately into a pan, which should be large so that the candy will not be over ^ in. thick, Mark in small squares when it begins to cool, and break when brittle. d,:_..l,CjOO^:;Ic SUGAR 55 Barle7 candy. Put ingredients into an agate saucepan and stir over slight heat till sugar is dissolved. Then allow the candy to boil without stirring until it is very brittle when dropped into ice water. While cooking, the grains of sugar should be wiped off the sides of the saucepan with a pastry brush or a cloth, moistened well with cold water. When the candy is done, pour into pan and cut as above. Peppermints. Cook as for Barley candy (above) until the sirup wiU form a ball in ice water. Remove from the fire and let stand lo min. Then flavor and beat until the candy grows thick and creamy. Drop by the teaspoonful on paraffin paper and remove when cold. This candy may be flavored with wintergreen and colored pink, or with vanilla and i oz, of melted chocolate. Fondant. Cook as for Peppermints (above) until the soft-ball stage is reached. Let stand 5 min, and pour out upon, a well- greased piatter. When the bottom of the platter is cool enough to be held on the hand, work the mixture with a wooden spoon till it becomes creamy, then knead into a smooth, firm ball, put into a bowl or jar, cover with paraffin paper and a plate, and let stand 24 hr. or longer. It may then be melted in a double boiler and used for dipping bonbons or for mints. Centers for creamed dates and walnuts should be shaped from bits of the unmelted fondant. Fudge. Put all ingredients except vanilla into an agate saucepan and boil, stirring seldom, until the mixture will form a ball in cold water. Flavor, set the pan into cold water

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