Page:The candy cook book (IA cu31924090146717).pdf/87

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Fudges
63

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 candy from fire, and let stand undisturbed until cool. Add nuts and salt, and beat with wooden spoon, or pour out on marble slab and work with spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars and mark in squares.

Pralines

Make recipe for Maple Nut Fudge, omitting nuts. When mixture becomes firm, put in saucepan, stir over hot water until softened, add nuts, preferably pecans, leaving them in large pieces. Drop from spoon on buttered marble slab or tin sheet in rounds three inches in diameter.

Maple Cream
  • 2 cups maple sugar
  • ¾ cup cream or milk

Break sugar in pieces, put in saucepan, add cream or milk, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, and leave undisturbed until cool. Then stir and beat with a spoon, or work with a spatula, until candy begins

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