Page:The candy cook book (IA cu31924090146717).pdf/73

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.