Page:The candy cook book (IA cu31924090146717).pdf/90
to get firm. When creamy add raisins and vanilla, and spread evenly in a buttered pan, using the hands.
- 2 cups sugar
- 1 cup water
- ⅛ teaspoon cream of tartar
- ¼ cup raspberry jam
- ½ teaspoon raspberry extract
- Few drops red color paste
Put sugar, water, and cream of tartar in saucepan, stir until dissolved, and boil to 245° F., or until it forms a firm ball when tried in cold water. Pour out on dampened slab, tray, or platter; when cool add raspberry jam, extract, and a little red color paste. Work until creamy, shape, and cut in squares.
- 2⅔ cups confectioners' sugar
- 4 tablespoons butter
- ⅔ cup milk
- 1 teaspoon vanilla
Melt butter in saucepan, add sugar and milk, stir until dissolved, bring to boiling point, and let boil to 238° F., or until a soft ball is formed when candy is tried in cold water. Remove from fire, let stand until cool, then add vanilla, and beat until creamy. Turn into a buttered pan, and cut in squares.
To Vanilla Fudge add one cup chopped English walnut meats just before beating the mixture.