Page:The candy cook book (IA cu31924090146717).pdf/84

Melt the butter in saucepan. Add the sugars, corn syrup, and milk, and stir until boiling point is reached. Boil without stirring to 238° F., or until a soft ball is formed when tried in cold water. Pour on a marble slab, large platter, or agate tray, and leave until cool. With a broad spatula scrape and turn the fudge until it begins to get firm. Add the dates and vanilla, mixing them in by kneading mixture with the hands. Shape in smooth, flat cake, half an inch thick, and cut in squares. Raisins, figs, or cocoanut may be used instead of dates.

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 ginger, spread in a shallow buttered pan, and mark in squares.

Use any recipe for fudge, and just before it becomes firm, put half the mixture in a quarter-inch layer in buttered pan or between candy bars.