Page:The candy cook book (IA cu31924090146717).pdf/82

This page has been proofread, but needs to be validated.
58
The Candy Cook Book

and mark in squares. Peanuts, English walnuts, or pecan nuts may be used.

Cocoanut Fudge
  • 1 tablespoon butter
  • 2 cups sugar
  • ¾ cup milk
  • ½ cup shredded cocoanut
  • ¾ teaspoon vanilla

Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring 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. Add cocoanut and vanilla, spread in a shallow buttered pan, and mark in squares.

Cocoanut Cream Bars

Make Cocoanut Fudge by preceding recipe, cut in two-inch strips, dip one end in melted coating chocolate, and lay on wax paper or table oilcloth until chocolate is firm.

Coffee Fudge
  • 3 tablespoons butter
  • 2 cups brown sugar
  • 1 cup strong coffee
  • 1 cup nut meats

Melt butter in saucepan, add sugar and coffee, stir until dissolved, bring to boiling point, and boil without stirring to 240° F., or until candy

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.