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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Marbled Fudge
Cook together a cup each of white and brown sugar, half a cup
of milk, a small tablespoon of butter, and two heaping
tablespoons of grated, unsweetened chocolate. After it begins to
boil, stir constantly until it reaches the soft-ball stage, flavor with
a teaspoon of vanilla, and take from the fire. At the same time
this is boiling cook in another saucepan a cup each of white and
brown sugar, half a cup of milk, and a small tablespoon of
butter. When this also reaches the soft-ball stage take from the
fire. Pour the brown fudge into a shallow, greased pan, making
a sheet about the thickness of a caramel, and when this has stood
for a minute pour the white fudge in on top of the other. Leave
them to get entirely cold before you take them out, although you
may mark them into squares with a greased knife while they are
still warm.
Nut Fudge
Make a fudge by any of the recipes already given, and just after
it comes from the fire add nut kernels chopped coarsely.
Walnuts, hickory nuts, and black walnuts are especially good in
fudge.
French Nut Nougat
Blanch a half pound of almonds and an equal quantity of
pistachio nuts, dry the nuts in a soft cloth, and brown lightly in
an open oven. Melt two cups of granulated sugar in an
enameled saucepan, stirring it when heated. After it bubbles and
begins to brown stir in the hot almonds gently. Have ready a
shallow pan thoroughly oiled or buttered and warmed; oil is
preferable, as the salt in the butter sometimes sticks. Pour in the
nougat quickly and flatten it with a half lemon dipped in melted
butter or oil. All this must be done swiftly or the nougat will
harden before it is in shape. Mark in strips with a buttered or
oiled knife while still warm.
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