Page:The candy cook book (IA cu31924090146717).pdf/75

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Fudges
51

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° 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
  • 1 cup brown sugar
  • 2 squares chocolate
  • 2 teaspoons vinegar
  • 2 tablespoons butter
  • 1 cup milk
  • ½ teaspoon vanilla

Put sugars and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238° 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

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