candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Sour Cream Fudge
2 squares chocolate
2 cups sugar
2/3 cup sour cream
1 teaspoon vanilla
1/8 teaspoon salt
Melt the chocolate in saucepan over hot water, add sugar, and
when well blended add sour cream slowly. Put on the fire, bring to
boiling point, and boil without stirring to 238° F., or until a soft ball
is formed when a little candy is tried in cold water. Pour upon a
marble slab or platter, slightly moistened by having been wiped
over with a piece of damp cheesecloth, and leave undisturbed until
cool. Add vanilla and salt, work with spatula or wooden butter
paddle until mixture is thick and creamy, then knead with the hands
until smooth. Roll out one fourth of an inch thick, and cut out with
small fancy cutters.
This fudge may be melted by stirring in a saucepan over hot
water. When poured on a loaf of cake it makes a delicious frosting.
Satisfactory results may also be obtained by boiling to 230° F.
instead of 238° F.
Chocolate Acorns
White grapes
Chocolate Fudge
Chopped nuts
Remove grapes from bunch, leaving stems as long as possible, and
wipe carefully. Melt chocolate fudge over hot water and in it dip
grapes, one at a time, holding them by the stem so that about one
third is coated. Over this coating sprinkle finely chopped and sifted
walnuts. Clip off most of the grape stem. Serve in paper cases.
Chocolate Brazil Nut Fudge
Chocolate Fudge I
1 cup Brazil nuts shelled
Cut one cup of Brazil nut meats in rather large pieces. Make
Chocolate Fudge and just before turning it into the pan, stir in the
Brazil nuts.
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