Fudge

Ingredients

• Three cups of white sugar
• one-half cup of syrup
• one egg well beaten
• scant cup of milk
• one tablespoon of vinegar
• piece of butter size of walnut
• three tablespoons of chocolate or cocoa
• one cup of nuts

Method

1. 1

   Mix all ingredients and boil, stirring constantly until it forms a soft ball when tried in cold water.

2. 2

   Before removing from fire add a teaspoon of vanilla.

3. 3

   When done beat rapidly until creamy; add chopped nuts if desired.

4. 4

   Pour on buttered plates and cut into squares.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 52. The excerpt below is the record exactly as published.

FUDGE Two cups of white sugar, one tablespoon of butter, three-fourths of a cup of milk, one and one-half squares of chocolate, one teaspoon of vanilla. Melt butter in milk, add chocolate, melt, then add sugar, cook slowly until sugar dissolves, cook to soft ball stage, then let stand until cool. Add vanilla and beat until you can knead it. Pour out in buttered pan and cut into squares. —ANNA COOPER. AFTER DINNER MINTS Two cups of sugar, one-third cup of water, one tablespoon of karo, one- fourth teaspoon of cream of tartar, butter size of hickory nut. Let dissolve and boil to a soft ball dropped in cold water, flavor, beat and drop on waxed paper. Put pan in hot water to keep from hardening before you can drop. —MRS. T. B. KEMPER. FUDGE Three cups of white sugar, one-half cup of syrup, one egg well beaten, scant cup of milk, one tablespoon of vinegar, piece of butter size of walnut, three tablespoons of chocolate or cocoa, flavor with vanilla, one cup of nuts

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