candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Double Fudge I
Make half the rule of Brown Sugar Fudge (see page 72), and put in
buttered pan. Make half the rule of Chocolate Fudge (see page 51),
and when it is creamy put in the pan on top of Brown Sugar Fudge.
When firm, cut in squares.
Double Fudge II
Make Chocolate Fudge by any of the preceding recipes, and spread
half an inch thick in a buttered pan or between bars. Make Pecan
Penuche and pour on top. When firm, remove, and cut in squares.
Many other combinations may be effectively used.
Divinity Fudge
2 cups sugar
2/3 cup corn syrup
1/2 cup water
2/3 cup sugar
1/3 cup water
Whites 2 eggs
1 teaspoon vanilla
2/3 cup chopped nuts
Put two cups sugar, two thirds cup corn syrup, and half a cup of
water in saucepan. Put two thirds cup sugar and one third cup water
in an other saucepan. Cook contents of first saucepan to 240° F., or
until mixture forms a soft ball when tried in cold water. Twenty
minutes after starting this mixture, begin cooking contents of second
saucepan, and cook to 255° F., or until mixture forms a hard ball
when tried in cold water. Beat whites of eggs until stiff, add contents
of first saucepan, and beat constantly until stiff. Then slowly add
contents of second saucepan, continuing the beating. Add nut meats
and vanilla, turn into a buttered pan, and cut when cold.
Sea Foam Candy
1 1/2 cups light brown sugar
1/2 cup cold water
1 teaspoon vinegar
White 1 egg
1/2 cup chopped nuts
1/2 teaspoon vanilla
Put sugar, water, and vinegar in saucepan, bring to boiling
point, and cook to 240° F., or until candy forms a ball that will just
hold its shape when tried in cold water.
Beat white of egg until stiff but not dry, and add the syrup very
slowly, while beating constantly. Beat until it begins to get creamy,
add nuts and vanilla, and when it will hold its shape, drop in rough
lumps on waxed paper, or turn into a buttered pan, and when firm,
cut in squares.
If it does not readily become creamy, set dish over hot water,
and stir until it begins to get sugary around the edge, then beat until
nearly cold, and use as directed above.
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