Fudges

Ingredients

• Two cups granulated sugar
• 2 squares Baker's chocolate
• 1 tablespoonful butter

Method

1. 1

   Cook until it hardens in water, then take off and stir until it grains.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 174. The excerpt below is the record exactly as published.

FUDGES AND PANOCHA. FUDGES. Two cups granulated sugar, 2 squares Baker's chocolate, 1 tablespoonful but- ter; cook until it hardens in water, then take off and stir until it grains. PANOCHA. Two cups brown sugar, y2 cup milk, butter size of an egg. Cook until ii hardens in water, then take off and stir in some nuts; stir them till nearly cold and put in a pan, and when cold cut in squares. MINNIE ANDREWS. Toluca, Cal. NO. 8— CHOCOLATE CREAMS AND CARA- MELS. CHOCOLATE CREAM DROPS. One pint of sugar, 2-3 cup of milk, 1-3 cup of water, 1 teaspoonful of vanilla, one scant teaspoonful butter, 3 squares of chocolate; boil sugar, milk, water and butter 20 minutes; add vanilla last; remove and stir constantly until cool; grate chocolate, put in dish over water, form candy in balls and roll in chocolate. BUTTER SCOTCH. Two cups brown sugar, 1 cup butter, 1 tablespoonful water, vinegar to taste; a little soda; boil y2 hour; drop in hot water; if crisp, done. CHOCOLATE CARAMELS. One cup of sweet milk, 1 cup of molasses, y2 cup sugar, y2 cup of chocolate, butter walnut size; stir constantly. MRS. H. W. B. No. 619 West Ninth street. NO. 9— CREAM CANDY. Three cups granulated sugar, 1 cup water, 3 tablespoonfuls of vinegar; thoroughly dis- solve sugar before boiling; do not stir after it begins to boil; boil until it hardens in cold water; pour on buttered plates; when cool work over hook; flavor while working over hook. MRS. MAY M. SARVER. No. 327 West Twenty-first. 104 COOKING AND OTHER RECIPES. NO. 10— SOUTHERN FRAN LINE'S. Three coffee cups dark brown sugar, one coffee cup new milk, 3 coffee cups pecan meat, and 1 tablespoonful of butter with the salt worked out. Put the milk and sugar in a porcelain-lined saucepan and cook until al- most candy. Draw the pan back, add the but- ter and nuts, beat until it grains; turn out on a buttered dish and separate in small pieces. MRS. D. B. JUGLIS. Cuaremont, Cal. NO. 15— PANOOHA One cup of coarsely-chopped walnuts, 2 cups of light brown sugar, 1 cup of pulverized sugar, 1 cup of sweet milk, 1 tablespoonful butter

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