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Fudges: Postum
Postum Penuche 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 degrees 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. Raisin Penuche 1 cup light brown sugar 1 cup powdered sugar 3/4 cup cream 1 teaspoon vanilla 1/4 cup raisins Put brown sugar, powdered sugar, and cream in saucepan. Stir until mixed, 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. 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.
Double Fudge I Make half the rule of Brown Sugar Fudge and put in buttered pan. Make half the rule of Chocolate Fudge, and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.
Double Fudge II 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.
Divinity Fudge 2 cups sugar 2/3 cup corn syrup 1/2 cup water 2/3 cup sugar 1/3 cup water Whites 2 eggs 1 teaspoon vanilla 2/3 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 degrees 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 degrees 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. Sea Foam Candy 1 1/2 cups light brown sugar 1/2 cup cold water 1 teaspoon vinegar White 1 egg 1/2 cup chopped nuts 1/2 teaspoon vanilla Put sugar, water, and vinegar in saucepan, bring to boiling point, and cook to 240 degrees 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.
Grapenuts Divinity Fudge 2 cups sugar 1/3 cup water Whites 2 eggs 1 teaspoon vanilla 1 cup stoned dates 1/2 cup grapenuts Put sugar and water in saucepan, stir until dissolved, bring to boiling point, and boil without stirring to 238 degrees 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.
Cream Mints 1 1/2 cups sugar 1/4 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 degrees 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. Cherry Puffs 2 cups sugar 1 cup corn syrup Whites 2 eggs 1/2 cup water Rose color paste 1/4 cup candied cherries 1/2 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 degrees 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.
Nut Puffs 2 cups sugar 1 cup corn syrup Whites 2 eggs 1/3 cup water 1/4 cup pecan nut meats 1/2 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 degrees 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. Pineapple Puffs 2 cups sugar 1 cup corn syrup 1/3 cup water Whites 2 eggs 1/4 cup candied pineapple 1/2 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 degrees 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.