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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Raspberry Fudge
2 cups sugar
1 cup water
1/8 teaspoon cream of tartar
1/4 cup raspberry jam
1/2 teaspoon raspberry extract
Few drops red color paste
Put sugar, water, and cream of tartar in saucepan, stir until
dissolved, and boil to 245°F., or until it forms a firm ball when tried
in cold water. Pour out on dampened slab, tray, or platter; when cool
add raspberry jam, extract, and a little red color paste. Work until
creamy, shape, and cut in squares.
Vanilla Fudge
2 2/3 cups confectioners' sugar
4 tablespoons butter
2/3 cup milk
1 teaspoon vanilla
Melt butter in saucepan, add sugar and milk, stir until dissolved,
bring to boiling point, and let boil to 238° F., or until a soft ball is
formed when candy is tried in cold water. Remove from fire, let
stand until cool, then add vanilla, and beat until creamy. Turn into a
buttered pan, and cut in squares.
Nut Fudge
To Vanilla Fudge add one cup chopped English walnut meats
just before beating the mixture.
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