Home › Fudges › Fudges: Cocoanut

Fudges: Cocoanut

Cocoanut Fudge 1 tablespoon butter 3/4 cup milk 2 cups sugar 1/2 cup shredded cocoanut 3/4 teaspoon vanilla Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring to 238 degrees 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.

Cocoanut Cream Bars 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 oil-cloth until chocolate is firm.

Coffee Fudge 3 tablespoons butter 1 cup strong coffee 2 cups brown sugar 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 degrees 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.

Coffee Cocoanut Fudge 4 tablespoons dry coffee 1/2 cup sour cream 1/3 cup water 1/2 cup shredded cocoanut 2 cups sugar 1/2 teaspoon vanilla Few grains soda Put coffee and water in saucepan, bring to the boiling point, then strain through double cheese-cloth. To the strained coffee add sugar, cream, and soda, bring to boiling point, and boil without stirring to 238degrees 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. Fruit Fudge 3 tablespoons butter 1 tablespoon corn syrup 1 cup sugar 2/3 cup milk 1 cup brown sugar 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 degrees 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.

Ginger Fudge 1/2 tablespoon butter 2 cups sugar 2/3 cup milk 1/4 cup Canton ginger Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring to 238 degrees 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. Marshmallow Fudge I 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.

Marshmallow Fudge II 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.