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76
The Candy Cook Book
Raisin Penuche
  • 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.

Double Fudge I

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.

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

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