candymaking.net
Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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UNPULLED CANDIES:
FUDGES AND SIMPLE NUT CANDIES
Chocolate Fudge (No.1)
Boil together two cups of granulated sugar, half a cup of
unsweetened chocolate, broken or grated, two tablespoons of
butter, and one cup of milk. Stir constantly while the mixture is
boiling that it may not burn, and cook for twenty minutes. Then
dip out a teaspoon of the candy and test it in cold water, and
when it will form a ball between the fingers flavor the candy
with two teaspoons of vanilla, stir hard for a few minutes, and
turn into greased tins. Cut into squares while still warm.
Chocolate Fudge (No.2)
Cook together a cup each of brown sugar and of grated
chocolate, half a cup of milk, and a quarter cup of molasses.
Boil, stirring frequently until the candy reaches the soft-ball
stage; then flavor with a teaspoon of vanilla and turn into
buttered pans, cutting it into squares with a greased knife as the
candy begins to stiffen.
Chocolate Fudge (No.3)
Put two cups of granulated sugar and two-thirds of a cup of
milk in a saucepan and bring to the boil; add three tablespoons
of grated, unsweetened chocolate, and stir until this is melted.
After this cook for ten minutes, put in two large tablespoons of
butter, cook ten minutes longer, flavor with two teaspoons of
vanilla, take from the fire, and beat until the candy hardens and
begins to granulate. Turn it out into buttered pans while the
mixture is still soft enough to pour, and mark into squares with
a knife.
Maple Fudge
Put together a cup and a half of maple sugar, crushed with a
rolling pin, half a cup of granulated sugar, a cup of milk, and a
tablespoon of butter. Boil until it hardens when a little of it is
dropped in cold water (this will require from twenty to thirty
minutes). Take from the fire, and proceed as with chocolate
fudge.
Divinity Fudge
Bring to a boil one cup of maple sirup, two cups of granulated
sugar, one cup of water, and one tablespoon of vinegar. Boil
until a little of the candy hardens in cold water, flavor with a
teaspoon of vanilla, and take from the fire. At the same time the
ingredients for this are put on the stove there should be set to
boil in another saucepan a cup of granulated sugar with a half
cup of cold water, and this should be cooked, without stirring,
until the sugar will spin a thread from the tip of skewer dipped
into it. Take them from the fire, and beat it into the stiffly
whipped whites of two eggs; add this to the first preparation
when it has begun to cool a little. Beat the mixture hard. In a
short time it will begin to stiffen; at this stage add two cups of
chopped nut kernels. Pour into greased pans and cut into
squares, triangles, strips or diamonds as you choose.
candymaking.net
Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
|