candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Chocolate Fudge I
1 tablespoon butter
2 cups sugar
¾ cup top milk
2 squares chocolate
1 teaspoon vanilla or ¼ teaspoon cinnamon
Melt butter in saucepan, add sugar, milk, and chocolate, stir gently
until chocolate is melted, then bring to boiling point, and boil
without stirring to 238° F., or until it will form a soft ball when tried
in cold water; Remove candy from fire, and let stand undisturbed
until cool, add vanilla or cinnamon, and beat with a wooden spoon;
or pour on marble slab and work with a spatula, until candy begins
to get sugary. Turn immediately into a buttered pan, and mark in
squares with a knife. The pan should be about seven inches square,
so that the fudge will be three fourths of an inch thick when cut.
Chocolate Fudge II
2 cups white sugar
1 cup brown sugar
2 squares chocolate
1 teaspoon vanilla
2 teaspoons vinegar
2 tablespoons butter
1 cup milk
½ teaspoon vanilla
Put sugars and milk in saucepan, stir until sugar is dissolved,
and boil without stirring to 238° F., or until candy forms a, soft ball
when tried in cold water. Add grated chocolate, butter, and vinegar,
and pour on marble slab or large platter that has been wiped over
with a damp cheesecloth.
When cool add vanilla, and work with a spatula until creamy.
Press into a buttered pan, or shape on a marble slab, and when firm
cut in squares.
Cocoa Fudge
2 tablespoons butter
2 cups sugar
1 tablespoon corn syrup
½ cup cocoa
½ cup milk
1 teaspoon vanilla
Put ingredients, except vanilla, into saucepan, bring to boiling point,
and boil without stirring to 240° F., or until candy will form a soft
ball when tried in cold water. Remove from fire, leave undisturbed
until cool, then beat and stir with a spoon, or work with a spatula,
until candy begins to get sugary. Add vanilla, spread in a shallow
buttered pan, and mark in squares.
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