Page:The candy cook book (IA cu31924090146717).pdf/89

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Fudges
65

disturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in candied orange peel, cut in small pieces, pour into a buttered pan, and cut in squares.

The recipe for Candied Orange Peel is on page 148. It may be omitted from this recipe if desired.

Peanut Butter Fudge
  • 2 cups sugar
  • ¾ cup milk
  • 4 tablespoons peanut butter
  • 1 teaspoon vanilla
  • Few grains salt

Put sugar and milk in saucepan, 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, let stand undisturbed until cool, add salt, peanut butter, and vanilla; then beat with spoon or work with spatula until creamy; turn into buttered pan and mark in squares.

Raisin Fudge
  • 2 cups light brown sugar
  • ⅞ cup thin cream
  • ½ cup raisins
  • ½ teaspoon vanilla

Put sugar and cream in saucepan and cook 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

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