Page:The candy cook book (IA cu31924090146717).pdf/74

If the fudge is worked so long that it is too stiff to go smoothly into a pan, return it to a saucepan, and warm slightly over hot water, stirring constantly, until it can be easily poured out. Fudge should be three fourths inch thick, and cut into inch squares. Fudge made with brown sugar is often called penuche. When made with maple sugar or syrup it is called maple fudge or maple cream. Divinity fudge is made by pouring syrup, boiled to 238° F., upon beaten egg whites.

Water, milk, condensed milk diluted with an equal amount of water, thin cream, heavy cream, and sour cream, can all be used for making fudge. With water or skim milk it is desirable to use butter, but this may be omitted when cream is used. With sour cream a few grains of baking soda may be found necessary.

Corn syrup increases the smoothness of the candy. All kinds of nuts, fruits, color pastes, and flavors, as well as the different kinds of sugar, make it possible to produce many varieties of fudge. Opera Fudge is particularly delicious.