FUDGES AND CARAMELS
FUDGE is one of the most easily made, and one of the most popular of all
the home-made candies. Caramels are also a favorite. These candies can
be made a great variety of ways.
CHOCOLATE FUDGE
Take two cupfuls of sugar, two ounces of chocolate, one cup of good
milk, and one tablespoonful of butter, or if you wish a richer fudge use
two tablespoonfuls of butter. Bring the sugar, milk and butter to a boil
and cook until it threads or to 235 degrees. Add the chocolate which
should be melted or shaved fine. Stir it in well, then add a teaspoonful
of vanilla, and beat up until creamy. The secret of good fudge lies in
the beating. Some stir constantly from the time it is removed from the
fire until it turns creamy, while others let it stand until nearly
cool, and then beat up until creamy. Pour into buttered pan or mold, and
when cold cut into neat small squares.
MAPLE SUGAR FUDGE
Take two cups of maple sugar, one cup of milk, one tablespoonful of
butter, and one cupful of chopped walnut meats. Boil until the mixture
forms a soft ball when dropped into cold water, or to about 240 degrees.
Remove from fire and let stand until nearly cool, then stir until
creamy. Pour into greased pans, and when cool cut into squares.
BURNT ALMOND FUDGE
Brown blanched almonds in the oven and chop rather coarsely. Brown
one-half cupful of granulated sugar in a granite pan; then add
two-thirds cupful of milk, and when the browned sugar is thoroughly
dissolved add one cupful of granulated sugar and one tablespoonful of
butter. Boil until it makes a firm ball when dropped in cold water;
flavor with almond extract and add one cupful of the browned almonds;
stir until creamy, then pour into pans and mark off into squares.
COFFEE FUDGE
Take two cupfuls of granulated sugar, one cupful of strong boiled
coffee, one-half cupful of cream and a teaspoonful of butter. Boil to
the soft ball stage, then add a cupful of chopped nut meats, and stir
until creamy. Pour into pans and cut into squares. The nuts may be
omitted if desired.
MARSHMALLOW FUDGE
Take two cupfuls of light brown sugar, a cupful of milk, a tablespoonful
of butter, and a fourth teaspoonful of cream of tartar. Boil until it
threads or to 235 degrees, and then add a half pound of marshmallows.
Beat until dissolved, add a cupful of chopped walnut meats. Pour into
buttered pans and cut into squares. Another way to make this fudge is to
omit the nuts and add two squares of chocolate.
PEANUT FUDGE
Take two cupfuls of brown sugar, one cupful of milk, and one teaspoonful
of butter. When oily nuts are used in fudge one does not need to use so
much butter. Boil to the thread or soft ball stage, and then add one
cupful of finely ground peanuts and one teaspoonful vanilla. If
preferred peanut butter may be used. Beat up until creamy, pour into
buttered pans, and cut into squares.
FIG FUDGE
Take two cupfuls of granulated sugar, one cupful of water, a fourth
teaspoonful of cream of tartar, one-half pound of figs, one teaspoonful
of ginger, and one tablespoonful of butter. Boil the mixture to the soft
ball stage. Remove from the fire and beat up until creamy. Pour into a
buttered pan and mark into squares. Chop the figs before adding.
DIVINITY FUDGE
Take two cupfuls of light brown sugar, add one-half cupful of golden
corn syrup, and one-half cupful of water. Boil to the hard ball stage.
Add one cupful of chopped walnut meats, and one teaspoonful of vanilla;
and then pour over the stiffly beaten whites of two eggs. Beat up until
light and foamy. Pour into buttered pans, and when cool mark off into
squares.
COCOANUT FUDGE
Take two cupfuls of granulated sugar, one cupful of milk, one
tablespoonful of butter, and one-fourth teaspoonful of cream of tartar.
Boil to the thread or soft ball stage and then add one cupful of grated
cocoanut. Beat up until quite creamy.
FRUIT FUDGE
Take two cupfuls of light brown sugar, a cupful of milk, a tablespoonful
of butter, and a pinch of cream of tartar. Boil until it makes a soft
ball, then add a fourth pound of marshmallows. Beat until dissolved,
then add one-half cupful of chopped walnut meats, and a cupful each of
chopped dates and figs. Beat up until creamy, and pour into buttered
pans.
CINNAMON FUDGE
Take two cupfuls of light brown sugar, one cupful of milk, one-half
cupful of butter, and two tablespoonfuls of cinnamon. Boil to the soft
ball stage, remove from the fire and add a teaspoonful of vanilla. Beat
up until creamy, pour into a buttered mold and cut into squares when
cold.
PINEAPPLE FUDGE
Take two cupfuls of granulated sugar, one cupful of water, and a pinch
of cream of tartar. Boil to the hard ball stage, then add one cupful of
candied pineapple. Pour over the stiffly beaten whites of two eggs, and
beat up until light and foamy.
LAYER FUDGES
These are fine and are made by pouring one kind of fudge upon another in
layers. For this purpose one should use only the fudges that combine
well together. Layers of several different kinds of fudge may be used,
or only two, as desired. A chocolate fudge with a layer of divinity
fudge between is delicious. Pour half of the chocolate fudge into a
pan, and when cool pour over it a layer of divinity fudge; then when
this has cooled pour over the remainder of the chocolate fudge which
should have been kept hot in a bowl set in hot water. Fruit and nut
fudges make a good combination.
COCOANUT MARSHMALLOW FUDGE
Take two cupfuls of sugar and one-half cupful of milk and boil up, then
add one tablespoonful of butter and boil to the soft ball stage. Add a
cupful of grated cocoanut and beat up until creamy. Arrange some
marshmallows in a pan, and pour the fudge mixture over them. When cold
cut into squares between the marshmallows.
ANOTHER COCOANUT MARSHMALLOW FUDGE
Take two cupfuls of granulated sugar, one cupful of milk and one
tablespoonful of butter. Boil to the hard ball stage. Take it off the
fire and add a teaspoonful of vanilla and one cupful of grated cocoanut.
Mix this in, then add a half-dozen marshmallows. Let stand a while
until soft; then pour the mixture over the stiffly beaten whites of two
eggs. Beat up until it begins to get creamy, then pour into buttered
pans, and when cool cut into squares.
BARLEY FUDGE
Take a cupful of barley and brown it in the oven; be careful not to burn
it, but have it a nice brown. Run this through the coffee-grinder. Take
two cupfuls of brown sugar, one-half cupful of corn syrup, one-half
cupful of milk and a tablespoonful of butter. Boil to the soft ball
stage, add a tablespoonful of vanilla, then stir in the ground barley.
Stir until creamy and pour out into a buttered pan, and when cold cut
into squares.
COFFEE CARAMELS
Take one cupful of light brown sugar, one cupful of golden corn syrup,
one-half cupful of milk, one-half cupful of strong boiled coffee and one
tablespoonful of butter. Boil to the hard ball stage. Remove from the
fire, stir in one teaspoonful of vanilla, then pour into buttered pans,
and mark off into squares. When cool cut into squares, and wrap each
caramel in waxed paper.
COCOANUT CARAMELS
Take two cupfuls of granulated sugar, one-half cupful of white corn
syrup, one-half cupful of cream, or if milk is used add one
tablespoonful of butter. Boil to the hard ball stage. Remove from fire
and stir in one cupful of grated cocoanut and one teaspoonful of
vanilla. Pour into buttered pans, and when cold cut into squares.
CHOCOLATE CARAMELS
Take one cupful of light brown sugar, one cupful of golden corn syrup,
and one cupful of milk. Boil to about 235 degrees or to the soft ball
stage, then add one-fourth pound of chocolate. Continue to boil to the
hard ball stage or about 250 degrees. Flavor with vanilla, and pour into
a buttered pan about an inch thick. Mark off into squares while still
warm.
SULTANA CARAMELS
Put into a saucepan two cupfuls of light brown sugar, one cupful of
golden corn syrup, one-half cupful of milk and one-fourth cupful of
butter. Bring to the boiling point, then add a cupful of Sultana raisins
and one-half cupful of English walnut meats. Boil until it makes a firm
ball when dropped into cold water or to about 250 degrees. Remove from
the fire, add one teaspoonful of vanilla; pour into square greased pans
to an inch or half-inch thick. Mark off into squares, and press a
Sultana raisin in the top of each while still warm. When cold cut into
squares.
NUT CHOCOLATE CARAMELS
Place in a saucepan one cupful of brown sugar, one cupful of golden corn
syrup, one-half cupful of milk and two tablespoonfuls of butter. Boil to
the hard ball stage. Remove from the fire, add one teaspoonful of
vanilla and one cupful of nut meats. Turn into square buttered pan, cool
and cut into small squares, then dip into melted chocolate.
VANILLA CARAMELS
Take two cupfuls of sugar, one-half cupful of milk, and one-half cupful
of golden corn syrup. Bring to a boil and then add two tablespoonfuls of
butter. When nearly done add one square of chocolate. Boil to the hard
ball stage, then flavor with a spoonful of vanilla. Pour into a square
pan about an inch thick. Mark off in squares while still warm, and cut
into cubes when cold.
STRAWBERRY CARAMELS
Place in a saucepan one cupful of granulated sugar, one cupful of golden
corn syrup and one tablespoonful of butter. Boil to the soft ball stage,
then add one glassful of whole preserved strawberries, and boil until a
hard ball will form between the fingers in cold water or to 250 degrees.
Turn into a buttered pan, cool, and cut into small squares.
JELLY CARAMELS
Take two cupfuls of granulated sugar, one cupful rich cream, or if milk
is used add a tablespoonful of butter, and one cupful of golden corn
syrup. Boil to the hard ball stage then add a teaspoonful of vanilla,
and pour into separate pans only about a third as thick as the usual
caramels. Stiffen a glassful of any good jelly with a little gelatine
melted in a little cold water. Pour this jelly when it begins to stiffen
over one of the layers of caramel. Let stand until nearly cold, then
remove the other layer of caramel from pan and place over the jelly. Let
stand until perfectly cold, preferably over night, then cut into
squares. Preserved fruits can be used instead of the jelly, and in this
case, especially if the preserves are thick, no gelatine need be used.
CHOCOLATE CREAM CARAMELS
These are made in the same way as the above except that a layer of
fondant is placed between the two layers of caramel. Melt the fondant,
and pour over the caramel, and when barely cool place the other layer on
top. Press lightly so that the layers will blend together. When cool cut
into squares.
MOLASSES CARAMELS
Take one cupful of brown sugar, two cupfuls of New Orleans molasses,
one-half cup of milk, and one-half cupful of butter. Boil to the hard
ball stage, then remove from the fire, and add one teaspoonful of
vanilla. Pour into a buttered pan, mark off into squares when partly
cool, and when cold cut into cubes.
FRANCONIA CARAMELS
Take one cupful of light brown sugar, one cupful of molasses, one cupful
of milk and two tablespoonfuls of butter. Boil to the hard ball stage,
then remove from fire and add one-half cupful of walnut meats, and a
teaspoonful of vanilla. Turn into a buttered pan, and when cool cut into
cubes, and dip each one in melted chocolate.
TUTTI-FRUTTI CARAMELS
Take two cupfuls of light brown sugar, one cupful of golden corn syrup,
one-half cupful of milk, one tablespoonful of butter, one-half cupful of
chopped dates, one-half cupful of chopped figs, one-half cupful of
chopped seeded raisins, and one-fourth cupful each of candied orange
peel and citron. A half cupful of black walnut meats will improve this
candy. Boil to the hard ball stage, stirring often to keep from
sticking. Remove from fire, add a teaspoonful of vanilla, then pour into
buttered pans, and mark off into squares.
BUTTERNUT CARAMELS
Take two cupfuls of light brown sugar, one cupful of golden corn syrup,
one cupful of milk and one tablespoonful of butter. Boil to the hard
ball stage, then remove from the fire and add one cupful of chopped
butternut meats. Pour into buttered pans, and when partly cool mark off
into squares. When cold cut in cubes with a sharp knife, and wrap each
caramel in the paraffine paper.
CARROT CARAMELS
Boil some carrots or better bake them until quite tender, then pass
through a sieve. To two cupfuls of this carrot pulp add two cupfuls of
sugar, one-half cupful of corn syrup, two lemons, using both the juice
and grated peel, one-half cupful of finely chopped almonds, also
one-half cupful of water. Boil to the hard ball stage, and pour into
well-buttered pans. When cool cut into cubes.