Fudge

Ingredients

• Four cups of sugar
• pour in water to make wet
• 14 teaspoon cream tartar
• 1 cup of corn syrup
• whites of four eggs
• Add as much vanilla as desired.

Method

1. 1

   Let boil until syrup forms to a ball in water.

2. 2

   Beat the egg whites to a froth, then pour in the eggs and beat till they get stiff.

3. 3

   Put in a cool place.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 75. The excerpt below is the record exactly as published.

FUDGE. Two cups of granulated sugar, 1 cup of milk, _ 2 squares of chocolate, grated, 1 cup brown sugar, butter size of egg. Boil _.. till it hardens in cold water, remove from the stove, stir in 1% cup chopped - walnuts, and 1 teaspoon of vanilla, beat until it stiffens, Pour into buttered - tins, and mark off in squares—Miss Maymie Mackay, Stanley Bridge, P.E.I. MAGNET CHOCOLATE FUDGE. Two lbs. granulated sugar, 1 cup of Magnet cream, 2 oz. Magnet butter, 1% teaspoon cream tartar, % pint water. _ Stir with a speon so as not to burn. Cook to a soft ball, then add a few nuts or cocoanut and 2 ozs. of butter chocolate, Stir to a cream on the side of the pan in which the candy has been cooked( beat until it thickens and pour into a greased pan to cool. Cut in squares.—A. D. Armstrong, Durham, _ Ontario. : MAGNET CREAM CARAMELS. Two lbs. of brown sugar, 1 pint of - Magnet cream, 1 lb. granulated sugar, 1% teaspoon cream tartar. Boil all _ together, and stir all the time the batch is boiling on a slow fire. When s slab or dish, well greased. "Let stand for about three hours and cut in squares. Add nuts if desired.—Mrs. Walter Baker, Birtle, Man. fe FONDANT...Two and one-half lbs .white sugar, pinch cream tartar, 1% ~ cups boiling water. Stir the sugar thoroughly through the water in a smooth a enamel saucepan. Get it as well dissolved as possible, since the fondant must not be stirred while cooking. Boil without stirring until a soft ball _. forms in cold water or until your thermometer registers 238 degrees. Do oe not let the boiling syrup come in contact with the sugar, which adheres to the sides of the pan. Never scrape this sugar into the boiling syrup. When the fondant is done, pour into a large platter well buttered. As it cools, work x with a broad knife or wooden spatula toward the centre. When it gets cool ag enough to handle, replace the spatula with: your hands, kneading exactly as. ae you would knead bread dough. Py This fondant can be flavored with extracts, nuts, shredded cocoanut, or in any way preferred. Use it for bonbons, cream bars, peppermint or- _ wintergreen patties or any other purpose for which a fine cream candy is - used, It will keep for several days in bulk form and can be melted in a double boiler for dipping bonbons and forming into any desired shape. Fi FUDGE. Four cups of sugar, pour in water to make wet, 14 teaspoon Bes cream tartar, 1 cup of corn syrup. Let boil until syrup forms to a ball in water. Take whites of four eggs, beat to a froth, then pour in the eggs and - beat till they get stiff. Put in a cool place. Add as much vanilla as de- 2 sired

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