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The Candy Cook Book

shape on a marble slab, and when firm cut in squares.

Cocoa Fudge
  • 2 tablespoons butter
  • 2 cups sugar
  • 1 tablespoon corn syrup
  • ½ cup cocoa
  • ½ cup milk
  • 1 teaspoon vanilla

Put ingredients, except vanilla, into saucepan, bring to boiling point, and boil without stirring to 240° 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. Add vanilla, spread in a shallow buttered pan, and mark in squares.

Sour Cream Fudge
  • 2 squares chocolate
  • 2 cups sugar
  • ⅔ cup sour cream
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt

Melt the chocolate in saucepan over hot water, add sugar, and when well blended add sour cream slowly. Put on the fire, bring to boiling point, and boil without stirring to 238° F., or until a soft ball is formed when a little candy is tried in cold water. Pour upon a marble slab or platter, slightly moistened by having been wiped over with a piece of damp cheesecloth, and leave undisturbed until cool. Add vanilla and salt, work

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