Fudge

Ingredients

• 2 cups sugar
• 1 cup of liquid (water, milk, or evaporated milk)
• 2 ounces chocolate
• 2 tablespoons butter or margarine
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Method

1. 1

   Combine all ingredients except fat, vanilla, and possibly chocolate.

2. 2

   Cook slowly with constant stirring until sugar dissolves.

3. 3

   Cook to a boiling point of 237° F.

4. 4

   Remove from heat, add fat, vanilla, and chocolate if not added earlier.

5. 5

   Cool to just above body temperature and beat until creamy.

6. 6

   Turn into a greased 9x9 inch pan and cut into squares immediately.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 37. The excerpt below is the record exactly as published.

Fudge is the cream candy most frequently made at home. Basically it is a fondant to which table fat is added for richness. While the flavor is usually chocolate, various other flavors are used. The simplest way to make fudge is to proceed as for fondant and care¬ fully add the fat and the chocolate after the sirup is set aside to cool. The heat of the sirup is enough to melt them, and the sirup cools more rapidly. Most recipes for fudge suggest the use of milk or cream as the liquid instead of water. The use of milk increases the food value of the fudge but the milk sometimes curdles. This can be avoided by the use of evaporated milk. The b^sic ingredients for fudge are these: 2 cups sugar, 1 cup of liquid (water, milk, or evaporated milk); 2 ounces chocolate; 2 tablespoons butter or margarine; and ^ teaspoon salt. 1 teaspoon vanilla

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