The Candy Cook Book/Chapter 4
CHAPTER IV
FUDGES
The name fudge is applied to a large group of candies made of sugar boiled with water, milk, or cream, to about 238° F., and stirred or worked with a paddle until candy becomes firm. If stirred while hot, the resulting candy is still coarse and granular. To prevent this, the syrup should be cooled in the saucepan in which it is cooked, or poured out upon a marble slab, platter, or agate tray that has been slightly moistened with a piece of damp cheesecloth. It should not be disturbed until cold. It should then be stirred with a wooden spoon, or worked with a spatula, pushing the spatula forward and lifting up the mass, turning it over and bringing it back, until the whole begins to get stiff. At this stage, turn into a pan, or, better still, leave the candy between bars on the marble slab, regulating the size of the open space according to the amount of candy and the thickness desired.
If the fudge is worked so long that it is too stiff to go smoothly into a pan, return it to a saucepan, and warm slightly over hot water, stirring constantly, until it can be easily poured out. Fudge should be three fourths inch thick, and cut into inch squares. Fudge made with brown sugar is often called penuche. When made with maple sugar or syrup it is called maple fudge or maple cream. Divinity fudge is made by pouring syrup, boiled to 238° F., upon beaten egg whites.
Water, milk, condensed milk diluted with an equal amount of water, thin cream, heavy cream, and sour cream, can all be used for making fudge. With water or skim milk it is desirable to use butter, but this may be omitted when cream is used. With sour cream a few grains of baking soda may be found necessary.
Corn syrup increases the smoothness of the candy. All kinds of nuts, fruits, color pastes, and flavors, as well as the different kinds of sugar, make it possible to produce many varieties of fudge. Opera Fudge is particularly delicious.
- 1 tablespoon butter
- 2 cups sugar
- ¾ cup top milk
- 2 squares chocolate
- 1 teaspoon vanilla or ¼ teaspoon cinnamon
Melt butter in saucepan, add sugar, milk, and chocolate, stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 238° F., or until it will form a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool, add vanilla or cinnamon, and beat with a wooden spoon; or pour on marble slab and work with a spatula, until candy begins to get sugary. Turn immediately into a buttered pan, and mark in squares with a knife. The pan should be about seven inches square, so that the fudge will be three fourths of an inch thick when cut.
- 2 cups white sugar
- 1 cup brown sugar
- 2 squares chocolate
- 2 teaspoons vinegar
- 2 tablespoons butter
- 1 cup milk
- ½ teaspoon vanilla
Put sugars and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238° F., or until candy forms a soft ball when tried in cold water. Add grated chocolate, butter, and vinegar, and pour on marble slab or large platter that has been wiped over with a damp cheesecloth.
When cool add vanilla, and work with a spatula until creamy. Press into a buttered pan, or shape on a marble slab, and when firm cut in squares.
- 2 tablespoons butter
- 2 cups sugar
- 1 tablespoon corn syrup
- ½ cup cocoa
- ½ cup milk
- 1 teaspoon vanilla
Put ingredients, except vanilla, into saucepan, bring to boiling point, and boil without stirring to 240° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add vanilla, spread in a shallow buttered pan, and mark in squares.
- 2 squares chocolate
- 2 cups sugar
- ⅔ cup sour cream
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Melt the chocolate in saucepan over hot water, add sugar, and when well blended add sour cream slowly. Put on the fire, bring to boiling point, and boil without stirring to 238° F., or until a soft ball is formed when a little candy is tried in cold water. Pour upon a marble slab or platter, slightly moistened by having been wiped over with a piece of damp cheesecloth, and leave undisturbed until cool. Add vanilla and salt, work with spatula or wooden butter paddle until mixture is thick and creamy, then knead with the hands until smooth. Roll out one fourth of an inch thick, and cut out with small fancy cutters.
This fudge may be melted by stirring in a saucepan over hot water. When poured on a loaf of cake it makes a delicious frosting. Satisfactory results may also be obtained by boiling to 230° F. instead of 238° F.
- White grapes
- Chocolate Fudge
- Chopped nuts
Remove grapes from bunch, leaving stems as long as possible, and wipe carefully. Melt chocolate fudge over hot water and in it dip grapes, one at a time, holding them by the stem so that about one third is coated. Over this coating sprinkle finely chopped and sifted walnuts. Clip off most of the grape stem. Serve in paper cases.
- Chocolate Fudge I
- 1 cup Brazil nuts shelled
Cut one cup of Brazil nut meats in rather large pieces. Make Chocolate Fudge and just before turning it into the pan, stir in the Brazil nuts.
- Chocolate Fudge I
- 12 marshmallows
Cut marshmallows in pieces. Make Chocolate Fudge, and just before turning it into the pan, fold in the pieces of marshmallow, or place pieces of marshmallow evenly over the surface of the buttered pan, and, pour chocolate fudge over them.
- Chocolate Fudge
- 1 cup walnut meats
Cut one cup of walnut meats in rather large pieces. Make Chocolate Fudge, and just before turning it into the pan, stir in the walnut meats.
- 2 cups sugar
- ⅔ cup rich milk
- 2 squares chocolate, grated
- 2 tablespoons butter
- ½ cup walnuts
Put sugar and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238° F., or until candy forms a soft ball when tried in cold water. Add grated chocolate and butter, and pour on marble slab or large platter that has been wiped over with a damp cheesecloth.
When cool, add nut meats, and work with a spatula until creamy. Press into a buttered pan, or shape on a marble slab, and when firm cut in squares.
- 2 cups sugar
- ½ cup water
- ¼ cup condensed milk
- 2 squares unsweetened chocolate
- 1 teaspoon vanilla
- 2 tablespoons butter
Put sugar, water, milk, and chocolate in saucepan. Heat gradually to the boiling point, and let boil until mixture will form a soft ball when tried in cold water. Remove from range, add butter, pour upon marble slab, and work as other fudges, adding vanilla when mixture is cool.
- 2½ squares chocolate
- 3 cups sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Chopped nut meats
Put chocolate in saucepan, and melt over hot water. Add sugar and sour cream alternately to chocolate, put directly on range, bring to boiling point, and boil without stirring to 230° F., or until a very soft ball is formed when candy is tried in cold water.
Pour upon slightly oiled marble slab, large platter, or white agate tray, leave undisturbed until cool, then work with spatula until creamy. Add vanilla and salt, knead with the hands until candy is smooth, shape in small balls or any other desired shape, and roll in chopped nut meats.
- 2 squares chocolate
- 3 cups sugar
- 1 cup sour cream
- Few grains cinnamon
- 1 teaspoon vanilla
- ⅛ cup glacé cherries
- ⅛ cup Sultana raisins
- 1 cup chopped nut meats
Put chocolate in saucepan, and melt over hot water, add sugar and mix well, then add sour cream gradually, stirring it in carefully. Put saucepan on range, bring to boiling point and boil without stirring to 230° F., or until it forms a very soft ball when tried in cold water. Pour out on slightly dampened marble slab or large platter, and leave undisturbed until cool. Work with a broad spatula until candy gets stiff. Put in a bowl, set bowl over dish of boiling water until candy softens, add cinnamon, vanilla, cherries cut in pieces, raisins, and chopped nut meats; mix well and pour into an oiled brick mold or deep pan. Let stand several days to ripen, re- move from mold, and cut in slices.
- 2 tablespoons butter
- 2 cups sugar
- ¼ cup molasses
- ½ cup milk
- 2 squares chocolate
- 2 tablespoons Sultana raisins
- ½ cup nut meats
- 1 teaspoon vanilla
Melt butter in saucepan, add sugar, molasses, milk, and chocolate, heat gently, and stir until chocolate is melted; then bring to boiling point, and boil without stirring to 238° F., or until candy forms a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the raisins, nut meats cut in small pieces, and vanilla, pour into a buttered pan, and mark in squares with a knife. English walnuts, hickory or pecan nut meats may be used.
- 1 tablespoon butter
- 2 cups sugar
- ⅓ cup boiling water
- 1 cup milk or cream
- 1 cup chopped nut meats
- Few grains salt
Put one and one third cups sugar in a smooth, hot, iron frying pan and stir with a wooden spoon until sugar melts. Do not allow it to become dark. Add boiling water slowly and simmer until caramelized sugar is entirely melted. Add butter, two thirds cup sugar, and milk; bring to boiling point, and boil to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the chopped nuts and salt, pour into a buttered pan, and mark in squares. Peanuts, English walnuts, or pecan nuts may be used.
- 1 tablespoon butter
- 2 cups sugar
- ¾ cup milk
- ½ cup shredded cocoanut
- ¾ teaspoon vanilla
Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add cocoanut and vanilla, spread in a shallow buttered pan, and mark in squares.
Make Cocoanut Fudge by preceding recipe, cut in two-inch strips, dip one end in melted coating chocolate, and lay on wax paper or table oilcloth until chocolate is firm.
- 3 tablespoons butter
- 2 cups brown sugar
- 1 cup strong coffee
- 1 cup nut meats
Melt butter in saucepan, add sugar and coffee, stir until dissolved, bring to boiling point, and boil without stirring to 240° F., or until candy will form a soft ball when a little is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add nuts broken in pieces, spread in a shallow buttered pan, and mark in squares.
- 4 tablespoons dry coffee.
- ⅛ cup water
- 2 cups sugar
- ½ cup sour cream
- ½ cup shredded cocoanut
- ½ teaspoon vanilla
- Few grains soda
Put coffee and water in saucepan, bring to the boiling point, then strain through double cheesecloth. To the strained coffee add sugar, cream, and soda, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until it begins to get sugary. Stir in shredded cocoanut and vanilla, spread in a shallow buttered pan, and mark in squares.
- 3 tablespoons butter
- 1 cup sugar
- 1 cup brown sugar
- 1 tablespoon corn syrup
- ⅔ cup milk
- 1 teaspoon vanilla
- 1 cup stoned dates
Melt the butter in saucepan. Add the sugars, corn syrup, and milk, and stir until boiling point is reached. Boil without stirring to 238° F., or until a soft ball is formed when tried in cold water. Pour on a marble slab, large platter, or agate tray, and leave until cool. With a broad spatula scrape and turn the fudge until it begins to get firm. Add the dates and vanilla, mixing them in by kneading mixture with the hands. Shape in smooth, flat cake, half an inch thick, and cut in squares. Raisins, figs, or cocoanut may be used instead of dates.
- ½ tablespoon butter
- ⅔ cup milk
- 2 cups sugar
- ¼ cup Canton ginger
Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add ginger, spread in a shallow buttered pan, and mark in squares.
Use any recipe for fudge, and just before it becomes firm, put half the mixture in a quarter-inch layer in buttered pan or between candy bars. Lay on it a sheet of marshmallow cut the same size, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares. If candy becomes too stiff to make smooth layers, put in saucepan, stir over hot water until softened, and use as directed above.
To any recipe for fudge, add three tablespoons marshmallow cream, beat well, and pour into buttered pan or between iron bars. This fudge is always smooth and light in texture.
- 1 tablespoon butter
- 1 cup sugar
- ½ cup maple syrup
- ⅓ cup cream
- Sheet marshmallow
Melt butter in saucepan, add sugar, syrup, and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238° F., or until mixture forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, then beat with a wooden spoon, or pour out on a marble slab or agate tray and workwith a spatula, until candy begins to get firm.
Return to saucepan, and stir over hot water until melted but not hot. Turn half the mixture in a quarter-inch layer in buttered pan or between candy bars. Lay on it a sheet of marshmallow, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares.
- 1 tablespoon butter
- 1 cup sugar
- ½ cup maple syrup
- ⅓ cup cream
- 2 squares unsweetened chocolate
- ½ teaspoon vanilla
Melt butter in saucepan, add sugar, syrup, cream, and chocolate. Stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 238° F., or until it will form a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool. Add vanilla, and beat with a wooden spoon, or pour out on marble slab or agate tray and work with a spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars, and mark in squares with a knife. This may be finished as maple marshmallow fudge, or one cup chopped nuts may be added if desired.
- 1 tablespoon butter
- 1 cup sugar
- ½ cup maple syrup
- ⅓ cup cream
- 1 cup chopped walnuts or pecans
- ¼ teaspoon salt
Melt butter in saucepan, add sugar, syrup, and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238° F., or until mixture forms a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool. Add nuts and salt, and beat with wooden spoon, or pour out on marble slab and work with spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars and mark in squares.
Make recipe for Maple Nut Fudge, omitting nuts. When mixture becomes firm, put in saucepan, stir over hot water until softened, add nuts, preferably pecans, leaving them in large pieces. Drop from spoon on buttered marble slab or tin sheet in rounds three inches in diameter.
- 2 cups maple sugar
- ¾ cup cream or milk
Break sugar in pieces, put in saucepan, add cream or milk, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, and leave undisturbed until cool. Then stir and beat with a spoon, or work with a spatula, until candy begins to get sugary. Turn into a buttered pan, and mark in squares, or put into very small individual tins. Maple cream may be packed in jelly glasses, covered with paraffin paper and a tin cover, and kept for frosting cake, or used as fondant is used.
One cup cream may be used instead of three fourths cup if a richer candy is wanted.
To recipe for Maple Cream add three fourths cup walnuts cut in pieces, when candy begins to get sugary.
Follow directions for making Maple Cream, adding one cup of pecan nut meats cut in small pieces when candy begins to get sugary.
Hickory nuts or butternuts may be used.
- 2 tablespoons butter
- 2 cups sugar
- ¾ cup milk
- Grated rind one orange
- 4 teaspoons orange juice
- ½ cup candied orange peel
Melt butter in saucepan, add sugar, milk, grated orange rind, and strained orange juice, mix well, bring to boiling point, and boil without stirring to 238° F., or until it will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in candied orange peel, cut in small pieces, pour into a buttered pan, and cut in squares.
The recipe for Candied Orange Peel is on page 148. It may be omitted from this recipe if desired.
- 2 cups sugar
- ¾ cup milk
- 4 tablespoons peanut butter
- 1 teaspoon vanilla
- Few grains salt
Put sugar and milk in saucepan, bring to boiling point, and boil without stirring to 238° F., or until candy forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, add salt, peanut butter, and vanilla; then beat with spoon or work with spatula until creamy; turn into buttered pan and mark in squares.
- 2 cups light brown sugar
- ⅞ cup thin cream
- ½ cup raisins
- ½ teaspoon vanilla
Put sugar and cream in saucepan and cook to 238° F., or until a soft ball is formed when tried in cold water. Pour on a marble slab, large platter, or agate tray, and leave until cool. With a broad spatula scrape and turn the fudge until it begins to get firm. When creamy add raisins and vanilla, and spread evenly in a buttered pan, using the hands.
- 2 cups sugar
- 1 cup water
- ⅛ teaspoon cream of tartar
- ¼ cup raspberry jam
- ½ teaspoon raspberry extract
- Few drops red color paste
Put sugar, water, and cream of tartar in saucepan, stir until dissolved, and boil to 245° F., or until it forms a firm ball when tried in cold water. Pour out on dampened slab, tray, or platter; when cool add raspberry jam, extract, and a little red color paste. Work until creamy, shape, and cut in squares.
- 2⅔ cups confectioners' sugar
- 4 tablespoons butter
- ⅔ cup milk
- 1 teaspoon vanilla
Melt butter in saucepan, add sugar and milk, stir until dissolved, bring to boiling point, and let boil to 238° F., or until a soft ball is formed when candy is tried in cold water. Remove from fire, let stand until cool, then add vanilla, and beat until creamy. Turn into a buttered pan, and cut in squares.
To Vanilla Fudge add one cup chopped English walnut meats just before beating the mixture.
- 2 cups sugar
- 1 cup heavy cream
- ⅛ teaspoon cream of tartar
- ½ teaspoon vanilla
Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until candy forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes creamy. It may take some time, but it will surely change at last if it was boiled to the right temperature. Cover with a damp cloth for half an hour, then add vanilla, working it in well with the hands. Press into a small shallow box lined with wax paper, let stand to harden, then cut in squares. Other flavors may be used instead of vanilla, and the candy be tinted with color paste to correspond. Sometimes the fudge is divided into several portions, each flavored and colored differently, and pressed into a box in thin layers, then cut in squares when hard. Or each portion may be packed separately to give more variety when arranged on a bonbon dish.
Variations of Opera Fudge may be secured by omitting vanilla and adding one of the following:
- Chopped almonds with almond extract.
- Chopped candied pineapple with pineapple extract.
- Candied plums cut in pieces with lemon extract.
- Chopped candied ginger.
- Chopped walnuts or pecans with melted chocolate.
Other variations are in the following recipes.
Prepare recipe for Vanilla Opera Fudge, omitting vanilla, and divide into five portions. Flavor one portion with violet, color with violet color paste, and press into a box lined with wax paper, making a thin layer. On top of the violet, make a thin layer of fudge colored green and flavored with orange flower water. Place on the green a thin layer colored yellow and flavored with lemon; on the yellow a thin layer colored orange and flavored with orange; and on the orange the last portion colored red and flavored with raspberry. When firm, cut in narrow bars.
- 2 cups sugar
- 1 cup heavy cream
- ⅛ teaspoon cream of tartar
- 1 tablespoon maraschino cordial
- ⅛ cup candied cherries
- 1⁄6 cup citron
Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring carefully to prevent burning, to 238° F., or until it. forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it begins to get sugary, add cherries and citron cut in small pieces, and maraschino or other flavor. Continue working until it forms a hard ball, cover with a damp cloth, and leave it for thirty or forty minutes. Work it with the hands until smooth, and press into a shallow box lined with waxed paper. Let stand to harden, then cut in squares. If the candy is to be sent away, it may be covered with waxed paper and the box cover, without cutting it up.
- 2 cups sugar
- 1 cup heavy cream
- ⅛ teaspoon cream of tartar
- 4 teaspoons orange flower water
- Green color paste
- 12 marshmallows
Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until it forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes creamy. Cover with a damp cloth for half an hour, then add orange flower water and color paste to make a delicate shade of green. Work with the hands until soft, carefully adding the marshmallows cut in pieces. When evenly mixed, press into a box lined with waxed paper, let stand until firm, and cut in squares.
- 2 cups sugar
- 1 cup heavy cream
- ⅛ teaspoon cream of tartar
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract
- ¼ cup pistachio nuts
Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until it forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes creamy. It may take some time, but it will surely change at last if it was boiled to the right temperature. Cover with a damp cloth for half an hour, add extracts, working them in well with the hands. Put in the pistachio nuts, blanched and cut in pieces, press into a small shallow box lined with waxed paper, let stand to harden, then cut in squares.
- 2 cups sugar
- 1 cup heavy cream
- ⅛ teaspoon cream of tartar
- 1 teaspoon raspberry extract
- Scarlet color paste
- ½ cup blanched almonds
Put sugar and cream in a saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until it forms a soft ball in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes firm. Cover with a damp cloth for half an hour, then add extract and color paste to make a delicate shade of pink, working with the hands until creamy. Add almonds cut in pieces, and when well mixed press into a box lined with wax paper. Let stand until firm, and cut in squares. Shredded cocoanut may be used instead of almonds. Milk or thin cream may be substituted for heavy cream, but candy will not be as soft and rich.
- 2 tablespoons butter
- 2 cups brown sugar
- ¾ cup milk or thin cream
- ¾ cup chopped walnuts
Melt butter in saucepan, add sugar and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add the walnuts, press into a buttered pan, and mark in squares.
- 1 tablespoon butter
- 2 cups brown sugar
- ¾ cup cream or milk
- ¾ cup shredded cocoanut
- ½ teaspoon vanilla
Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238° F., or until a soft ball is formed when candy is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the cocoanut and vanilla, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.
- 2 tablespoons butter
- 2 cups brown sugar
- ¾ cup milk or thin cream
- ¾ cup chopped walnut meats
- ¾ cup figs cut in pieces
Melt butter in saucepan, add sugar and cream, and stir until dissolved; bring to boiling point, and boil without stirring to 234° F., or until candy will form a very soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon or work with a spatula, until candy begins to get sugary. Stir in walnuts and figs, press into a buttered pan, and mark in squares.
- 2 cups light brown sugar
- ⅞ cup thin cream
- ½ cup raisins or dates
- ½ teaspoon vanilla
Put sugar and cream in saucepan, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter, and let stand until cool. Work with a spatula until creamy, then add raisins cut in small pieces, and vanilla. Spread evenly in a buttered pan, using the hands, having the mixture three fourths inch deep. When firm, cut in three fourths inch squares.
- 1 tablespoon butter
- 2 cups brown sugar
- Few grains salt
- ¼ cup milk
- 10 marshmallows
- ½ cup nut meats
Melt butter in saucepan, add sugar and milk, stir until boiling point is reached, and boil to 230° F., or until it forms a soft mass that does not dissolve when tried in cold water. Remove from fire, add marshmallows cut in pieces, and pour on marble slab, large platter, or agate tray that has been wiped with a damp cloth.
When cool, add nut meats cut in pieces, and work with a spatula until candy begins to get sugary. Shape in a flat cake on the slab, and when firm, cut in squares.
- 1 tablespoon butter
- 2 cups brown sugar
- ¾ cup cream or milk
- ¾ cup chopped pecan nut meats
- ⅓ teaspoon salt
Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238° F., or until a soft ball is formed when candy is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the chopped pecans and salt, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.
Follow directions for Penuche, using three-fourths cup chopped roasted peanuts in place of pecans.
- 2 cups sugar
- 1 tablespoon butter
- 1 cup cream
- 2 tablespoons Instant Postum
- 1 cup chopped walnut meats
Put sugar, cream, butter, and Instant Postum into a saucepan, stir until dissolved, bring to boiling point, and boil to 238° F., or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter that has been moistened by being wiped over with a damp cloth, and let stand until cool. Work with spatula until creamy, add nuts cut in small pieces, and press candy into a buttered pan, making layer three fourths inch thick. Let stand several hours to ripen, and cut in squares.
- 1 cup light brown sugar
- 1 cup powdered sugar
- ¾ cup cream
- 1 teaspoon vanilla
- ¼ cup raisins
Put brown sugar, powdered sugar, and cream in saucepan. Stir til mixed, bring to boiling point, and boil witnout stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then bea and stir with a spoon, or work with a spatria, until candy begins to get sugary. Stir in the chopped raisins, press into a buttered pan, and mark in squares. Peanuts, English walnuts, or pecan nuts may be used instead of raisins.
Make half the rule of Brown Sugar Fudge (see page 96), and put in buttered pan. Make half the rule of Chocolate Fudge (see page 51), and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.
Make Chocolate Fudge by any of the preceding recipes, and spread half an inch thick in a buttered pan or between bars. Make Pecan Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.
- 2 cups sugar
- ⅔ cup corn syrup
- ½ cup water
- ⅔ cup sugar
- ⅛ cup water
- Whites 2 eggs
- 1 teaspoon vanilla
- ⅔ cup chopped nuts
Put two cups sugar, two thirds cup corn syrup, and half a cup of water in saucepan. Put two thirds cup sugar and one third cup water in another saucepan. Cook contents of first saucepan to 240° F., or until mixture forms a soft ball when tried in cold water. Twenty minutes after starting this mixture, begin cooking contents of second saucepan, and cook to 255° F., or until mixture forms a hard ball when tried in cold water. Beat whites of eggs until stiff, add contents of first saucepan, and beat constantly until stiff. Then slowly add contents of second saucepan, continuing the beating. Add nut meats. and vanilla, turn into a buttered pan, and cut when cold.
- 1½ cups light brown sugar
- ½ cup cold water
- 1 teaspoon vinegar
- White 1 egg
- ½ cup chopped nuts
- ½ teaspoon vanilla
Put sugar, water, and vinegar in saucepan, bring to boiling point, and cook to 240° F., or until candy forms a ball that will just hold its shape when tried in cold water.
Beat white of egg until stiff but not dry, and add the syrup very slowly, while beating constantly. Beat until it begins to get creamy, add nuts and vanilla, and when it will hold its shape, drop in rough lumps on waxed paper, or turn into a buttered pan, and when firm, cut in squares.
If it does not readily become creamy, set dish over hot water, and stir until it begins to get sugary around the edge, then beat until nearly cold, and use as directed above.
- 2 cups sugar
- ½ cup water
- Whites 2 eggs
- 1 teaspoon vanilla
- 1 cup stoned dates
- ½ cup grapenuts
Put sugar and water in saucepan, stir until dissolved, bring to boiling point, and boil without stirring to 238° F., or until syrup will spin a long thread. Beat whites of eggs slightly, then add syrup in a slow, fine stream, beating constantly with a large egg beater, until mixture gets stiff. Add vanilla, dates cut in small pieces, and grapenuts. Drop from the tip of a teaspoon upon waxed paper, or a buttered platter.
- 1½ cups sugar
- ¼ cup water
- 2 tablespoons corn syrup (white)
- White 1 egg
- 4 drops oil of peppermint or wintergreen
- Pink or green color paste
Put sugar, water, and white corn syrup into saucepan. In measuring, use all the syrup that clings to spoon. Stir ingredients until mixed, bring to boiling point and boil without stirring to 238° F., or until syrup will spin a long thread. Have white of egg slightly beaten, and continue beating with egg beater while syrup is being poured in a slow, fine stream upon egg. Continue beating until mixture is stiff enough to keep its shape, using a wooden spoon when mixture becomes too difficult to handle easily with egg beater. Add flavor, color delicately with green or pink color paste, put all the mixture into a pastry bag, and force through a rose tube into separate "roses" one inch in diameter at the base and one half inch thick in the center. Candy should be soft and creamy, slightly dry, but not coarse or sugary.
- 2 cups sugar
- 1 cup corn syrup
- Whites 2 eggs
- ⅓ cup water
- Rose color paste
- ¼ cup candied cherries
- ½ teaspoon vanilla or 1 teaspoon maraschino
Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252° F., or until it forms a hard ball in cold water. With a spoon stir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup, and beat. Add rose color paste to make a delicate pink, then add cherries cut in small pieces, and flavoring. Continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.
- 2 cups sugar
- 1 cup corn syrup
- Whites 2 eggs
- ⅓ cup water
- ¼ cup pecan nut meats
- ½ teaspoon maple flavor
Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252° F., or until it forms a hard ball in cold water. With a spoon stir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup and beat. Add maple flavor and pecan nut meats, and continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds, and leave until firm.
- 2 cups sugar
- 1 cup corn syrup
- ⅓ cup water
- Whites 2 eggs
- ¼ cup candied pineapple
- ½ teaspoon pineapple extract
Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252° F., or until it forms a hard ball in cold water. With a spoon stir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup and beat. Add pineapple extract and candied pineapple, and continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.