Ryzon Fruit and Nut Fudge

Ingredients

• 1 level teaspoonful Ryzon
• 2 level cupfuls (i pound) sugar
• yi cupful (yi pint) molasses
• i4 cupful {}i pint) cream
• yi cupful (K pound) butter
• yi cupful (2 ounces) grated chocolate
• 2 level tablespoonfuls chopped preserved ginger
• 2 level tablespoonfuls stoned and chopped dates
• }4 cupful (2 ounces) chopped walnut meats
• yi cupful (2 ounces) blanched and chopped almonds
• I teaspoonful lemon extract
• I teaspoonful orange extract

Method

1. 1

   Boil together for seven minutes, sugar, molasses, cream and butter, stirring all the time; add chocolate and boil seven minutes more, then add fruit, Ryzon and nut meats; stir constantly until it boils, then cook slowly until it forms a soft ball when tried in cold water, or 240° F. by candy thermometer, then add extracts.

2. 2

   Remove from fire, put pan into larger pan of cold water and stir until creamy.

3. 3

   Pour into buttered tins and mark into squares when half cold.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 66. The excerpt below is the record exactly as published.

RYZON FRUIT AND NUT FUDGE. 1 level teaspoonful Ryzon. 2 level cupfuls (i pound) sugar. yi cupful (yi pint) molasses. i4 cupful {}i pint) cream. yi cupful (K pound) butter. yi cupful (2 ounces) grated chocolate. 2 level tablespoonfuls chopped preserved ginger. 2 level tablespoonfuls stoned and chopped dates. }4 cupful (2 ounces) chopped walnut meats. yi cupful (2 ounces) blanched and chopped almonds. I teaspoonful lemon extract. I teaspoonful orange extract

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