Fudge

Ingredients

• Two and one-half cupfuls of brown sugar
• one-half cupful of sweet milk
• one tablespoonful of butter
• two squares of chocolate
• one teaspoonful of vanilla
• one cupful of chopped raisins and nuts

Method

1. 1

   Mix sugar, milk, and chocolate in a blazer, stirring until dissolved.

2. 2

   Boil until it forms a soft ball in cold water.

3. 3

   Add butter before done, cool, add vanilla, and beat vigorously.

4. 4

   Pour into a buttered pan before it hardens.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 48. The excerpt below is the record exactly as published.

FUDGE The main points to be observed, to make fudge creamy, are (1) to use brown sugar, (2) not to stir while cooking, (3) to beat rapidly as soon as it has finished cooking, until it begins to stiffen. If made in chafing dish, cook over hot water pan, to prevent burning. The following proportions will prove satisfactory: Two and one-half cupfuls of brown sugar, one-half cupful of sweet milk, one tablespoonful of butter, two squares of chocolate (or more if desired; cocoa may be used instead, using about two tablespoonsful to each cupful of sugar), one teaspoonful of vanilla, one cupful of chopped raisins and nuts

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