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The Candy Cook Book
Plum Pudding Candy
  • 2 squares chocolate
  • 3 cups sugar
  • 1 cup sour cream
  • Few grains cinnamon
  • 1 teaspoon vanilla
  • ⅛ cup glacé cherries
  • ⅛ cup Sultana raisins
  • 1 cup chopped nut meats

Put chocolate in saucepan, and melt over hot water, add sugar and mix well, then add sour cream gradually, stirring it in carefully. Put saucepan on range, bring to boiling point and boil without stirring to 230° F., or until it forms a very soft ball when tried in cold water. Pour out on slightly dampened marble slab or large platter, and leave undisturbed until cool. Work with a broad spatula until candy gets stiff. Put in a bowl, set bowl over dish of boiling water until candy softens, add cinnamon, vanilla, cherries cut in pieces, raisins, and chopped nut meats; mix well and pour into an oiled brick mold or deep pan. Let stand several days to ripen, re- move from mold, and cut in slices.

Sultana Fudge
  • 2 tablespoons butter
  • 2 cups sugar
  • ¼ cup molasses
  • ½ cup milk
  • 2 squares chocolate
  • 2 tablespoons Sultana raisins
  • ½ cup nut meats
  • 1 teaspoon vanilla

Melt butter in saucepan, add sugar, molasses, milk, and chocolate, heat gently, and stir until

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