Fudges

Ingredients

• Four cupfuls of granulated sugar
• one-half cupful of cream
• one-half cupful of milk
• one-quarter of a pound of butter
• one-half cake of Baker's chocolate

Method

1. 1

   Combine all ingredients over a hot fire until thickened.

2. 2

   Place in hot water and cook until it forms a ball in cold water.

3. 3

   Remove from fire, add vanilla, and pour into a pan.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 235. The excerpt below is the record exactly as published.

one-half cupful of milk, two cupfuls of sugar, two squares of Baker's chocolate, butter the size of an ^gg] boil from ten to fifteen minutes; when taken from the fire add one teaspoon- ful of vanilla. Tessa Welch. FIG CANDY. One pound of sugar, one pint of water, boil over a slow fire; when done add small piece of butter; be careful to boil slowly and not quite the usual thickness; turn all over split figs. Lettie Weeks. ALHOND CANDY. Two cupfuls of white sugar, one and one-half cupfuls of sweet milk; boil until it will crisp in water like molasses candy; add one-half cupful of blanched almonds, perfectly dry. W. T. M. CHINESE FRUIT CANDY. One cocoanut, one and one-half pounds of granulated sugar, wet with the milk of the cocoanut; put in saucepan, let heat slowly; then boil rapidly five minutes, add the cocoanut grated very fine and boil ten min- utes, stirring constantly; try on a cool plate; if it forms a firm paste when CONFECTIONERY. 331 cool take it from the fire, pour one-half of it out on a large tin lined with greased paper, then add to the remaining cream one-fourth pound of raisins (stoned), one-half pound of blanched almonds, one pint of pecan nuts, one-half cupful of chopped walnuts; pour over the other cream. When cool cut in bars. Alice Wilson. POTATO CANDY. Bake ordinary-sized potatoes, scrape out inside, mash fine, add quickly as much confectioner's sugar as it will take; have ready nut meats; stir in all you wish; make into tiny little balls or pats; when cold, are deli- cious. If you wish chocolate creams, dip the above into melted Baker's chocolate; lay on a buttered paper to cool. Besse T. MAPLE CANDY. To two cupfuls of maple syrup add one cupful of granulated sugar and butter the size of a walnut. Cook until it hardens. Pour into but- tered pan and set away to cool. Ruby. RIBBON CANDY. Boil three cupfuls of sugar, moistened with water, to the crack, flavor- ing and coloring it as desired; turn it into a greased pan and let it cool. Turn in the edges, and pull either with the hands or by means of a hoop, until light in appearance. Run it through a roller set so close that it will come out as thin as a wafer. Make into fancy shapes and let cool before packing away in boxes. Of course, butter the hands before beginning to pull. E. Arnold. PINEAPPLE GLACE. Cut a pineapple crosswise into thin slices and then again into quarters. Beat the whites of three eggs to a stiff froth; lay the fruit in this, drain and dip again the part that drips off. Select the pieces one by one and by the aid of a skewer dip them into finely powdered sugar. Place the fruit in an oiled or buttered pan and put in an oven that is cooling. Pile them on a dish and set them in a cool place until wanted. Palmer Miller. BUTTER SCOTCH. Take three cupfuls of brown sugar, four ounces butter. Do not stir it but as soon as it snaps and breaks add a good pinch of baking soda. Let boil two minutes longer and pour it into well-buttered biscuit tins. While partly cold mark off into squares P. Miller. 332 CONFECTIONERY. FUDGES. Four cupfuls of granulated sugar, one-half cupful of cream, one- half cupful of milk, one-quarter of a pound of butter, one-half cake of Baker's chocolate

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