Page:The candy cook book (IA cu31924090146717).pdf/79

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Fudges
55
Condensed Milk Fudge
  • 2 cups sugar
  • ½ cup water
  • ¼ cup condensed milk
  • 2 squares unsweetened chocolate
  • 1 teaspoon vanilla
  • 2 tablespoons butter

Put sugar, water, milk, and chocolate in saucepan. Heat gradually to the boiling point, and let boil until mixture will form a soft ball when tried in cold water. Remove from range, add butter, pour upon marble slab, and work as other fudges, adding vanilla when mixture is cool.

Cream Nut Balls
  • 2½ squares chocolate
  • 3 cups sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • Chopped nut meats

Put chocolate in saucepan, and melt over hot water. Add sugar and sour cream alternately to chocolate, put directly on range, bring to boiling point, and boil without stirring to 230° F., or until a very soft ball is formed when candy is tried in cold water.

Pour upon slightly oiled marble slab, large platter, or white agate tray, leave undisturbed until cool, then work with spatula until creamy. Add vanilla and salt, knead with the hands until candy is smooth, shape in small balls or any other desired shape, and roll in chopped nut meats.

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