Fudge

Ingredients

• 2 1/4 heaping teaspoons cocoa
• 2 cups sugar
• 1 cup of sweet milk
• 1 teaspoon butter

Method

1. 1

   Boil until teaspoon of the mixture takes a soft ball when dropped in 1/4 cup cold water.

2. 2

   Remove from fire, add 1 teaspoon vanilla, beat until stiff and pour in butter pan.

3. 3

   When beginning to cool, mark in squares.

As published

This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.

fudge), then remove from fire and let it cool, and beat. MRS. A. L. HEPPLER. << Orange Sticks. Take oranges with thick skins, cut the skins into strips, put for 10 minutes in salt water (1 tsipoon Sa 2 - cups water), drain and cover with fresh boiling water and cook un- til tender. Make a syrup of 1 cup sugar to 1 cup water and cook until it threads, then add the orange sticks and cook until they are crystalized. MRS. F. M. SANFORD. Boston Creams. 3 cups sugar, 2 cups cream or condensed milk, 1 teaspoon vanilla. First caramelize 1 cup sugar, then add 1 cup cream. When nearly to boiling point, add other 2 cups sugar. Stir until caramelized sugar is all dissolved, then add second cup cream. Boil until nearly hard ball stage. Remove from stove, cool and beat. When cool enough add nuts. Pour into buttered platter and - cut into squares. MRS. GEORGE B. MOWRY. Maple Creams. 1 cup maple syrup, one-third cup brown su- gar, one-third cup thick (sweet) cream. Boil until it reaches soft ball stage. Cool, beat until thick and pour on buttered platter or dish. When cool, cut in cubes. Nuts may be added. MRS. GEORGE B. MOWRY. Taffy. 8 cups sugar, 14 cup vinegar, 14 cup water. Cook un- til it forms a thread when dropped from spoon. Flavor. Pour on buttered platter. Stretch lightly with the finger tips when cool - enough to handle. | MRS. J. H. REDD. Peanut Butter Fudge. 114 cups sugar, 14 cup milk, 2 table- spoons peanut butter. Mix well together and cook about 10 min- utes or until it forms a soft ball. Beat and pour into a buttered dish before it becomes too hard to pour readily. - MRS. C. BE. PONS, Sunnyside. 86 CARBON COUNTY COOK BOOK Divinity Candy. 2 cups white sugar, 14 cup corn syrup, 4 cup cold water, 14 cup chopped walnuts (if desired). Boil until it becomes brittle in cold water or forms a thread. Have ready whites of 2 eggs beaten stiff. Pour boiling syrup into eggs and beat well. Flavor with vanilla. Add nuts. Beat again very stiff. Cool on buttered platter. MRS. J. H. REDD. Pinouche. 1 cup sweet milk, 2 cups light brown sugar, lump of butter size of walnut. Boil these, stir often; test by dropping a teaspoonbul in 14 teacup of cold water and when it forms a soft ball remove from fire. Add 1 teacup of chopped walnuts. Beat until it grains and is quite stiff. Spread on buttered platter. Mark into squares and set away to cool. | MRS. W. F. MYERS. Fudge. 214 heaping teaspoons cocoa, 2 cups sugar, 1 cup of weet milk, 1 teaspoon butter

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