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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
All Sorts of Fudges
“I am glad that my Adonis hath a sweet tooth in his
head"
Aloha Fudge
1 lb. (2 cups) brown sugar
1 ½ gills (3/4 cup) milk
1 oz. (2 tablespoonfuls) butter
2 ozs. unsweetened chocolate
1 teaspoonful vanilla extract
½ teaspoonful rose extract
Put the sugar, milk, butter, and chocolate into a
saucepan and bring slowly to boiling-point; then boil,
stirring all the time, to 240°, or until it forms a soft ball
when tested in cold water.
Remove from the fire, add the extracts, and beat till
creamy. Pour into buttered tins and mark into squares
before it hardens.
Angle Food Fudge
1 gill (1/2 cup) strained honey
1 gill (1/2 cup) water
2 whites of eggs
¼ lb. (1 cup) blanched and chopped almonds
2 teaspoonfuls orange-flower water
1 lb. (2 cups) sugar
Pinch cream of tartar
Put the sugar, honey, and water into a saucepan and stir
until dissolved; then add the cream of tartar and boil
until it registers 254° by the thermometer, or until, when
tried in cold water, it forms a hard ball.
Beat the whites of the eggs to a stiff froth; then pour the
boiling syrup gradually over them, beating all the time.
Continue beating until it becomes stiff; then add the
orange-flower water and the almonds.
Pour into buttered tins, and when cool mark into
squares.
Baked Fruit Fudge
½ lb. (1 cup) sugar
1 oz. (2 tablespoonfuls) butter
1 teaspoonful lemon extract
1 teaspoonful orange extract
½ teaspoonful vanilla extract
2 eggs
2 squares melted chocolate
2 ozs. (1/2 cup) flour
2 ozs. (1/2 cup) shredded fruits
Scatter the fruit over a well-buttered tin. Cream the
butter and sugar together, then add the yolks of the
eggs beaten until thick, the melted chocolate, the flour,
the extracts, and the stiffly beaten whites of the eggs.
Pour over the fruit and bake for half an hour in a very
slow oven. Allow to become cold before cutting into
neat squares. Pack in boxes between layers of waxed
paper.
This candy, like fruit-cake, improves with age. The fruit
may be dates, raisins, figs, pineapple, ginger, cherries,
or whatever is available. Variety may easily be secured
by putting different fruits on each quarter of the pan.
Caramel Fudge
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) milk
1 teaspoonful vanilla extract
1 tablespoonful chopped angelica
Caramelize one cupful of the sugar. Boil the milk and
the remaining sugar, and when boiling, add the caramel
sugar; stir constantly until it forms a soft ball when tried
in cold water, or until it registers 240° by the
thermometer; then remove from the fire, add the
chopped angelica and the vanilla extract. Beat until
creamy, and pour into buttered tins.
“I am glad that my Adonis hath a sweet tooth in his
head"
Aloha Fudge
1 lb. (2 cups) brown sugar
1 ½ gills (3/4 cup) milk
1 oz. (2 tablespoonfuls) butter
2 ozs. unsweetened chocolate
1 teaspoonful vanilla extract
½ teaspoonful rose extract
Put the sugar, milk, butter, and chocolate into a
saucepan and bring slowly to boiling-point; then boil,
stirring all the time, to 240°, or until it forms a soft ball
when tested in cold water.
Remove from the fire, add the extracts, and beat till
creamy. Pour into buttered tins and mark into squares
before it hardens.
Angle Food Fudge
1 gill (1/2 cup) strained honey
1 gill (1/2 cup) water
2 whites of eggs
¼ lb. (1 cup) blanched and chopped almonds
2 teaspoonfuls orange-flower water
1 lb. (2 cups) sugar
Pinch cream of tartar
Put the sugar, honey, and water into a saucepan and stir
until dissolved; then add the cream of tartar and boil
until it registers 254° by the thermometer, or until, when
tried in cold water, it forms a hard ball.
Beat the whites of the eggs to a stiff froth; then pour the
boiling syrup gradually over them, beating all the time.
Continue beating until it becomes stiff; then add the
orange-flower water and the almonds.
Pour into buttered tins, and when cool mark into
squares.
Baked Fruit Fudge
½ lb. (1 cup) sugar
1 oz. (2 tablespoonfuls) butter
1 teaspoonful lemon extract
1 teaspoonful orange extract
½ teaspoonful vanilla extract
2 eggs
2 squares melted chocolate
2 ozs. (1/2 cup) flour
2 ozs. (1/2 cup) shredded fruits
Scatter the fruit over a well-buttered tin. Cream the
butter and sugar together, then add the yolks of the
eggs beaten until thick, the melted chocolate, the flour,
the extracts, and the stiffly beaten whites of the eggs.
Pour over the fruit and bake for half an hour in a very
slow oven. Allow to become cold before cutting into
neat squares. Pack in boxes between layers of waxed
paper.
This candy, like fruit-cake, improves with age. The fruit
may be dates, raisins, figs, pineapple, ginger, cherries,
or whatever is available. Variety may easily be secured
by putting different fruits on each quarter of the pan.
Caramel Fudge
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) milk
1 teaspoonful vanilla extract
1 tablespoonful chopped angelica
Caramelize one cupful of the sugar. Boil the milk and
the remaining sugar, and when boiling, add the caramel
sugar; stir constantly until it forms a soft ball when tried
in cold water, or until it registers 240° by the
thermometer; then remove from the fire, add the
chopped angelica and the vanilla extract. Beat until
creamy, and pour into buttered tins.
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
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