Fudges: Fudge
Chocolate Fudge I 1 tablespoon butter 3/4 cup top milk 2 cups sugar 2 squares chocolate 1 teaspoon vanilla or 1/4 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 degrees 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. Chocolate Fudge II 2 cups white sugar 2 teaspoons vinegar 1 cup brown sugar 2 tablespoons butter 2 squares chocolate 1 cup milk 1/2 teaspoon vanilla Put sugars and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238 degrees 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. Cocoa Fudge 2 tablespoons butter 1/3 cup cocoa 2 cups sugar 1/2 cup milk 1 tablespoon corn syrup 1 teaspoon vanilla Put ingredients, except vanilla, into saucepan, bring to boiling point, and boil without stirring to 240 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 vanilla, spread in a shallow buttered pan, and mark in squares. Sour Cream Fudge 2 squares chocolate 2/3 cup sour cream 2 cups sugar 1 teaspoon vanilla 1/8 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 degrees 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 degrees F. instead of 238 degrees F. Chocolate Acorns 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.