Page:The candy cook book (IA cu31924090146717).pdf/81

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Fudges
57

chocolate is melted; then bring to boiling point, and boil without stirring to 238° F., or until candy forms 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. Stir in the raisins, nut meats cut in small pieces, and vanilla, pour into a buttered pan, and mark in squares with a knife. English walnuts, hickory or pecan nut meats may be used.

Caramel Fudge
  • 1 tablespoon butter
  • 2 cups sugar
  • ⅓ cup boiling water
  • 1 cup milk or cream
  • 1 cup chopped nut meats
  • Few grains salt

Put one and one third cups sugar in a smooth, hot, iron frying pan and stir with a wooden spoon until sugar melts. Do not allow it to become dark. Add boiling water slowly and simmer until caramelized sugar is entirely melted. Add butter, two thirds cup sugar, and milk; bring to boiling point, and boil to 238° 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. Stir in the chopped nuts and salt, pour into a buttered pan,

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