Page:The candy cook book (IA cu31924090146717).pdf/99

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Fudges
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boil without stirring to 238° F., or until a soft ball is formed when candy is 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. Stir in the chopped pecans and salt, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.

Peanut Penuche

Follow directions for Penuche, using three-fourths cup chopped roasted peanuts in place of pecans.

Postum Penuche
  • 2 cups sugar
  • 1 tablespoon butter
  • 1 cup cream
  • 2 tablespoons Instant Postum
  • 1 cup chopped walnut meats

Put sugar, cream, butter, and Instant Postum into a saucepan, stir until dissolved, bring to boiling point, and boil to 238° F., or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter that has been moistened by being wiped over with a damp cloth, and let stand until cool. Work with spatula until creamy, add nuts cut in small pieces, and press candy into a buttered pan, making layer three fourths inch thick. Let stand several hours to ripen, and cut in squares.

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