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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHAPTER IV
FUDGES
THE name fudge is applied to a large group of candies made of
sugar boiled with water, milk, or cream, to about 238° F., and stirred
or worked with a paddle until candy becomes firm. If stirred while
still hot, the resulting candy is coarse and granular. To prevent this,
the syrup should be cooled in the saucepan in which it is cooked, or
poured out upon a marble slab, platter, or agate tray that has been
slightly moistened with a piece of damp cheesecloth. It should not
be disturbed until cold. It should then be stirred with a wooden
spoon, or worked with a spatula, pushing the spatula forward and
lifting up the mass, turning it over and bringing it back, until the
whole begins to get stiff. At this stage, turn into a pan, or, better still,
leave the candy between bars on the marble slab, regulating the size
of the open space according to the amount of candy and the
thickness desired.
If the fudge is worked so long that it is too stiff to go smoothly
into a pan, return it to a saucepan, and warm slightly over hot water,
stirring constantly, until it can be easily poured out. Fudge should
be three fourths inch thick, and cut into inch squares. Fudge made
with brown sugar is often called penuche. When made with maple
sugar or syrup it is called maple fudge or maple cream. Divinity
fudge is made by pouring syrup, boiled to 238° F., upon beaten egg
whites.
Water, milk, condensed milk diluted with an equal amount of
water, thin cream, heavy -cream, and sour cream, can all be used for
making fudge. With water or skim milk it is desirable to use butter,
but this may be omitted when cream is used. With sour cream a few
grains of baking soda may be found necessary.
Corn syrup increases the smoothness of the candy. All kinds of
nuts, fruits, color pastes, and flavors, as well as the different kinds of
sugar, make it possible to produce many varieties of fudge. Opera
fudge is particularly delicious.
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