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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Raspberry Nut Fudge
¼ lb. (1/3 cup) raspberry jam
½ teaspoonful raspberry extract
½ pint (1 cup) water
Few drops red color
Pinch cream of tartar
¼ lb. (1 cup) shopped black-walnut meats
1 lb. (2 cups) sugar
Dissolve the sugar in the water over a moderate fire,
then add the cream of tartar, and boil to 245°, or till it
forms a firm ball when tried in cold water. Pour the
syrup into a wet basin, allow to stand for eight
minutes, then add the raspberry jam (which should
have been rubbed through a sieve and warmed), a
few drops of red color, and the raspberry extract. Beat
until it begins to grain; then add the nuts, and pour at
once into a buttered tin. Mark into squares when cool.
Sorority Fudge
2 ozs. (1/4 cup) butter
½ lb. (1 cup) brown sugar
½ lb. (1 cup) granulated sugar
1 gill (1/2 cup) cream
3 tablespoonfuls molasses
2 squares grated chocolate
1 ½ teaspoonfuls orange extract
4 tablespoonful chopped angelica
Mix the sugars, molasses, and cream in a saucepan,
then add the butter, melted. Bring to a boil, and boil
for three minutes, stirring rapidly. Add the chocolate,
boil for five minutes, stirring quickly, then more
slowly.
Remove from the fire, add the orange extract and the
angelica. Stir until it thickens; then pour into buttered
tins.
Southern Fudge
1 gill (1/2 cup) water
1 gill (1/2 cup) golden syrup
1/4 lb (1 cup) chopped preserved ginger
1 white of egg
2 tablespoonfuls ginger syrup
1 lb. (2 cups) confectioners’ sugar
Put the golden syrup, water, ginger syrup, and sugar
into a saucepan, and boil, stirring all the time, to 240°,
or until, when tested in cold water, it forms a soft ball.
Then pour on to the stiffly beaten white of egg,
beating all the time, and beat till creamy. Add the
ginger, and pour into a buttered tin.
When cold, cut into bars.
Sultana and Nut Fudge
1 ½ ozs. (3 tablespoonfuls) butter
¼ lb. (1/2 cup) chopped walnut meats
¼ lb. (1 cup) sultana raisins
1 teaspoonful vanilla extract
1 teaspoonful orange extract
1 gill (1/2 cup) milk
3 tablespoonfuls molasses
¾ lb. (1 ½ cups) sugar
3 squares chocolate
Put the butter, molasses, chocolate, sugar, and milk
into a saucepan and stir over the fire until the mixture
reaches 240°, or until, when tried in cold water, it
forms a soft ball. Add the chopped nuts, raisins, and
extracts, and remove from the fire. Beat until creamy;
pour into buttered tins, and when cool, cut in neat
squares.
Fudge with Whipped Cream
1 1/2 lbs. (1 cup) chopped walnut meats
½ pint (1 cup) milk
¼ lb. (1/2 cup) butter
Pinch of salt
¼ lb. (1 cup) chopped walnut meats
½ pint (1 cup) whipped cream
1 teaspoonful vanilla extract
½ squares chocolate
Put the sugar into a saucepan, add the milk, butter,
salt, and chocolate, and boil to 245°, or till the mixture
hardens when tried in cold water. Remove the pan
from the fire, and beat for three minutes with a wire
egg-beater. Now add the cream and continue to beat;
add the nuts and the vanilla extract.
Beat until almost cold, and pour into buttered
tins to cool.
When quite cold, mark in squares.
¼ lb. (1/3 cup) raspberry jam
½ teaspoonful raspberry extract
½ pint (1 cup) water
Few drops red color
Pinch cream of tartar
¼ lb. (1 cup) shopped black-walnut meats
1 lb. (2 cups) sugar
Dissolve the sugar in the water over a moderate fire,
then add the cream of tartar, and boil to 245°, or till it
forms a firm ball when tried in cold water. Pour the
syrup into a wet basin, allow to stand for eight
minutes, then add the raspberry jam (which should
have been rubbed through a sieve and warmed), a
few drops of red color, and the raspberry extract. Beat
until it begins to grain; then add the nuts, and pour at
once into a buttered tin. Mark into squares when cool.
Sorority Fudge
2 ozs. (1/4 cup) butter
½ lb. (1 cup) brown sugar
½ lb. (1 cup) granulated sugar
1 gill (1/2 cup) cream
3 tablespoonfuls molasses
2 squares grated chocolate
1 ½ teaspoonfuls orange extract
4 tablespoonful chopped angelica
Mix the sugars, molasses, and cream in a saucepan,
then add the butter, melted. Bring to a boil, and boil
for three minutes, stirring rapidly. Add the chocolate,
boil for five minutes, stirring quickly, then more
slowly.
Remove from the fire, add the orange extract and the
angelica. Stir until it thickens; then pour into buttered
tins.
Southern Fudge
1 gill (1/2 cup) water
1 gill (1/2 cup) golden syrup
1/4 lb (1 cup) chopped preserved ginger
1 white of egg
2 tablespoonfuls ginger syrup
1 lb. (2 cups) confectioners’ sugar
Put the golden syrup, water, ginger syrup, and sugar
into a saucepan, and boil, stirring all the time, to 240°,
or until, when tested in cold water, it forms a soft ball.
Then pour on to the stiffly beaten white of egg,
beating all the time, and beat till creamy. Add the
ginger, and pour into a buttered tin.
When cold, cut into bars.
Sultana and Nut Fudge
1 ½ ozs. (3 tablespoonfuls) butter
¼ lb. (1/2 cup) chopped walnut meats
¼ lb. (1 cup) sultana raisins
1 teaspoonful vanilla extract
1 teaspoonful orange extract
1 gill (1/2 cup) milk
3 tablespoonfuls molasses
¾ lb. (1 ½ cups) sugar
3 squares chocolate
Put the butter, molasses, chocolate, sugar, and milk
into a saucepan and stir over the fire until the mixture
reaches 240°, or until, when tried in cold water, it
forms a soft ball. Add the chopped nuts, raisins, and
extracts, and remove from the fire. Beat until creamy;
pour into buttered tins, and when cool, cut in neat
squares.
Fudge with Whipped Cream
1 1/2 lbs. (1 cup) chopped walnut meats
½ pint (1 cup) milk
¼ lb. (1/2 cup) butter
Pinch of salt
¼ lb. (1 cup) chopped walnut meats
½ pint (1 cup) whipped cream
1 teaspoonful vanilla extract
½ squares chocolate
Put the sugar into a saucepan, add the milk, butter,
salt, and chocolate, and boil to 245°, or till the mixture
hardens when tried in cold water. Remove the pan
from the fire, and beat for three minutes with a wire
egg-beater. Now add the cream and continue to beat;
add the nuts and the vanilla extract.
Beat until almost cold, and pour into buttered
tins to cool.
When quite cold, mark in squares.
| Next Topic: Caramels |
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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