Fudges

Ingredients

• 2 cups of sugar
• 1 cup of milk
• a piece of butter as large as an English walnut
• 1/2 cake chocolate cut fine
• 1 teaspoonful of vanilla

Method

1. 1

   Boil 20 minutes, add the vanilla; stir in a cool place until stiff; put into buttered pans an inch thick and cut into squares.

As published

This recipe was extracted from Delicate dishes (1896), page 51. The excerpt below is the record exactly as published.

FUDGES. One and a half pounds pulverized sugar, ]^ pound "Baker's" chocolate, li pound butter, i teaspoonful of vanilla, i cup cream. Grate the chocolate, add the cream, then the butter and sugar. Boil until the mixture is thick, stirring frequently; before removing from the fire, add the vanilla. Pour into a buttered pan and cut in squares. Mrs. W. H. Benton. VASSAR FUDGES. Boil, stirring constantly, 2 cups granulated sugar, i of milk, butter the size of an egg, Yz cake "Baker's" chocolate, until the spoon parts the boiling candy so that the bottom of the chafing dish can be seen; add i tablespoonful of vanilla and stir until nearly stiff, pour into buttered pans and mark into squares. Miss Katharine Smith. CONFECTIONERY. 145 FUDGES. Put into a saucepan 2 cups of sugar, i of milk, a piece of butter as large as an English walnut and i^ cake chocolate cut fine.

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