Maple Fudge

Ingredients

• 3 cups brown sugar
• 2 cups maple syrup
• 1 cup of milk
• ½ cup of water
• Butter the size of an egg
• 1 cup English walnut meats, or hickory-nuts

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 42. The excerpt below is the record exactly as published.

1 cup of water. 1 small cup sugar. £ teaspoonfuls corn-starch. FOR A LITTLE GIRL 157 Butter the size of a hickory-nut. Yolk of one egg. Grate the rind of the orange, and then squeeze out the juice. Beat the yolk of the eggy add the water, with the corn-starch stirred in, orange juice and rind and butter, and cook till it grows rather thick. Bake your crust first ; then bake the orange filling in it; then beat the white of your egg with a tablespoonful of granulated sugar, and put over it and brown. This is an especially nice rule. Lemon Pie Make exactly as you did the orange-pie, but put in a good-sized cup of sugar instead of a small one, with a lemon in place of the orange. Tarts Whenever Margaret made pie she always saved all the bits of crust and rolled them out, and lined patty-pans with them and baked them. She often filled them with raw rice while they baked, to keep them in shape, saving the rice when they were done. She. filled the shells with jelly, and used the tarts for lunch. 158 A LITTLE COOK BOOK CANDY Margaret did not wait till she reached the recipes for candy at the back of her book before she began to make it. She made it all the way along, whenever another little girl came to spend the afternoon, or it was such a rainy day that she could not go out. Nearly always she made molasses candy, because it was such fun to pull it, and she used the same rule her mother used when she was a little girl. Molasses Candy 2 cups New Orleans molasses. 1 cup white sugar. 1 tablespoonf ul butter. 1 tablespoonful vinegar. 1 small teaspoonful soda. Boil hard twenty minutes, stirring all the time, and cool in shallow pans. If you double the rule you must boil the candy five minutes longer. The best thing about this candy is that it does not stick to the fingers, if you let it get quite cool before touching it, and pull it in small FOR A LITTLE GIRL 159 quantities. Do not put any butter on your fin- gers, but work fast. Maple Wax Boil two cups of maple syrup till it hardens when dropped in cold water. Fill a large pan with fresh snow, and pack well; keep the kettle on the back of the stove, where the syrup will be just warm but will not cook, and fill a small pitcher with it, and pour on the snow, a little at a time. Take it off in small pieces with a fork. If there is no snow, use a cake of ice. Peanut Brittle Make the molasses candy given above, and stir in a large cup of shelled peanuts just before taking it from the fire. Put in shallow, but- tered pans. Peppermint Drops 1 cup of sugar. 2 tablespoonfuls of water. 3 teaspoonfuls of peppermint essence. Boil the sugar and water till when you drop a little in water it will make a firm ball in your fingers. Then take it off the fire and stir in the peppermint, and carefully drop four drops, one 160 A LITTLE COOK BOOK exactly on top of another, on a buttered platter. Do not put these too near together. Pop-corn Balls Make half the rule for molasses candy. Pop a milk-can full of corn, and pour in a little candy while it is hot ; take up all that sticks together and roll in a ball ; then pour in more, and so on. Maple Fudge 3 cups brown sugar. 2 cups maple syrup. 1 cup of milk. 1/2 CUP °f water. Butter the size of an egg. 1 cup English walnut meats, or hickory-nuts

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