candymaking.net
Presents:
| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Cream Fudge
Four cupfuls brown sugar
One-fourth cupful corn syrup
Two cupfuls sweet cream or rich milk
(If evaporated milk is used, make it one third water)
The corn syrup may be omitted if desired.
Put all the ingredients into the kettle, put over the fire,
and stir constantly. Put the thermometer in when it
begins to boil, and see that the bulb is entirely covered.
Move the thermometer, and stir all over the bottom of
the kettle to prevent burning. When the thermometer
registers exactly 234°, remove the kettle from the fire,
and keep beating with the spoon until the syrup begins
to get creamy and thicker, add the vanilla, and turn out
on the marble slab (See "Getting Marble Slab Ready") or
on an oiled platter. When it begins to harden, mark it
off in squares.
Four cupfuls brown sugar
One-fourth cupful corn syrup
Two cupfuls sweet cream or rich milk
(If evaporated milk is used, make it one third water)
The corn syrup may be omitted if desired.
Put all the ingredients into the kettle, put over the fire,
and stir constantly. Put the thermometer in when it
begins to boil, and see that the bulb is entirely covered.
Move the thermometer, and stir all over the bottom of
the kettle to prevent burning. When the thermometer
registers exactly 234°, remove the kettle from the fire,
and keep beating with the spoon until the syrup begins
to get creamy and thicker, add the vanilla, and turn out
on the marble slab (See "Getting Marble Slab Ready") or
on an oiled platter. When it begins to harden, mark it
off in squares.
Chocolate Fudge
Use the recipe for cream fudge, but should you want to
reduce the cost, water may be substituted for the cream.
Proceed exactly as for cream fudge, and boil it to the
same degree. When it is beaten to a cream, add enough
grated chocolate to make it the desired color. The
temperature of the fudge will readily melt the
chocolate, and it will be found that fudge made in this
manner will be better than when the chocolate is cooked
with the sugar.
Use the recipe for cream fudge, but should you want to
reduce the cost, water may be substituted for the cream.
Proceed exactly as for cream fudge, and boil it to the
same degree. When it is beaten to a cream, add enough
grated chocolate to make it the desired color. The
temperature of the fudge will readily melt the
chocolate, and it will be found that fudge made in this
manner will be better than when the chocolate is cooked
with the sugar.
Chocolate Nut Fudge
Use the recipe for cream fudge, and add the chocolate
as directed in chocolate fudge. Have the pan or slab
upon which you intend pouring the fudge covered with
nut meats, and pour the fudge on them. When it is
cold, mark in squares, and saw or cut with a sharp knife
by drawing it back and forth in a sawing motion. In this
way the nuts will be cut through, and the surface of the
candy will be smooth.
Use the recipe for cream fudge, and add the chocolate
as directed in chocolate fudge. Have the pan or slab
upon which you intend pouring the fudge covered with
nut meats, and pour the fudge on them. When it is
cold, mark in squares, and saw or cut with a sharp knife
by drawing it back and forth in a sawing motion. In this
way the nuts will be cut through, and the surface of the
candy will be smooth.
Maple Fudge
Four cupfuls maple sugar
One-half cupful corn syrup
One pint rich milk
Put all the ingredients in the kettle, and place it over
the fire. Stir constantly, put the thermometer in when it
begins to boil, and cook until the thermometer registers
236°, or if you desire the fudge harder, cook to 240°.
Remove from the fire and keep stirring until it gets
creamy, then turn out on the slab (See "Getting Marble
Slab Ready") or oiled platter.
Four cupfuls maple sugar
One-half cupful corn syrup
One pint rich milk
Put all the ingredients in the kettle, and place it over
the fire. Stir constantly, put the thermometer in when it
begins to boil, and cook until the thermometer registers
236°, or if you desire the fudge harder, cook to 240°.
Remove from the fire and keep stirring until it gets
creamy, then turn out on the slab (See "Getting Marble
Slab Ready") or oiled platter.
Maple Fruit Fudge
Use the maple fudge recipe (the corn syrup may be
omitted), and just before turning the beaten fudge out
on the slab, stir into it some minced candied cherries or
other candied fruit. A combination of candied fruits
and nuts added to this fudge make delicious candy.
Use the maple fudge recipe (the corn syrup may be
omitted), and just before turning the beaten fudge out
on the slab, stir into it some minced candied cherries or
other candied fruit. A combination of candied fruits
and nuts added to this fudge make delicious candy.
| Next Topic Opera Fudge Recipe |
| Previous Topic Marshmallow Based Candy Recipes |
Check Out Our Newest Title:
The Candy Cookbook by Alice
Bradley (1917)
Also available online:
Candies And BonBons And How To
Make Them By Marion Neil (1913)
Home Candy Making by Sarah
Rorer (1911)
Candy Recipes from "Practical
Housekeeping" (1881)
Candy Making Recipes from Mrs.
Harding's 20th Century Cookbook
(1921)
Candy Recipes from "Grand Union
Cookbook" (1902)
Links
The Candy Cookbook by Alice
Bradley (1917)
Also available online:
Candies And BonBons And How To
Make Them By Marion Neil (1913)
Home Candy Making by Sarah
Rorer (1911)
Candy Recipes from "Practical
Housekeeping" (1881)
Candy Making Recipes from Mrs.
Harding's 20th Century Cookbook
(1921)
Candy Recipes from "Grand Union
Cookbook" (1902)
Links
Copyright © 2005-2010 candymaking.net