Page:The candy cook book (IA cu31924090146717).pdf/85
Lay on it a sheet of marshmallow cut the same size, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares. If candy becomes too stiff to make smooth layers, put in saucepan, stir over hot water until softened, and use as directed above.
To any recipe for fudge, add three tablespoons marshmallow cream, beat well, and pour into buttered pan or between iron bars. This fudge is always smooth and light in texture.
- 1 tablespoon butter
- 1 cup sugar
- ½ cup maple syrup
- ⅓ cup cream
- Sheet marshmallow
Melt butter in saucepan, add sugar, syrup, and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238° F., or until mixture forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, then beat with a wooden spoon, or pour out on a marble slab or agate tray and workwith a spatula, until candy begins to get firm.
Return to saucepan, and stir over hot water until melted but not hot. Turn half the mixture in a quarter-inch layer in buttered pan or between