FUDGE
WHEN the Christmas holidays were over and the excitement incident
thereto had abated, Betsey was eager to continue her candy-making, and
when mother suggested fudge Betsey just bobbed and bobbed, but finally
said: "Oh, I know that I will enjoy all of the different fudges, but
are you sure that you have them all, mother?" Mother smiled at her
little pupil's enthusiasm and replied: "Well, Betsey, I may not have
all of the fudge recipes, but I am sure I have a very large number, for
fudge has always been one of my favorite candies, and I have always
enjoyed making it in different ways." And as the weeks went on Betsey
made the following fudges:
First mother explained to Betsey that to have fudge very creamy was
all-important, and instructed her _not_ to beat it until it became
sugary, but only until it looked like thick heavy cream, then it was
ready to pour at once in the buttered pan and mark in squares.
Cocoanut Fudge
Sugar (granulated), 2 cups
Milk, 3/4 cup
Butter, Size of a walnut
Cocoanut (prepared), 1/2 cup
All except the cocoanut Betsey let boil ten minutes, took from the
fire, added cocoanut, beat till it thickened and poured into buttered
pan.
Chocolate Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
The sugar, milk and chocolate were dissolved in the saucepan at back of
stove, then brought forward and boiled until Betsey could form a soft
ball between her thumb and fingers when a little was dropped in cold
water; taking the saucepan from the stove, she placed it in a pan of
cold water, added the butter and vanilla, beat until it was like heavy
cream, then poured quickly into the buttered pan and marked in squares.
* * * * *
When Betsey found how many different "fudges" could be made she
welcomed each new recipe with glee.
Chocolate Fudge with Molasses
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Putting the sugar, molasses, milk, chocolate and butter in the
saucepan, Betsey let them boil until they formed a soft ball when a
little of the syrup was dropped in cold water, then she removed the
saucepan from the fire, added the vanilla and placed the saucepan in a
pan of cold water.
Beating the fudge until it looked about as thick as heavy cream, Betsey
poured it into a buttered pan and marked in squares.
Chocolate Fudge with Brown Sugar
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
As before, Betsey put the sugar, milk, chocolate and butter in the
saucepan and on to boil and let them cook until a little of the syrup
dropped in cold water formed a soft ball between the thumb and finger,
then adding the vanilla, she removed the saucepan from the fire and
placed it in a pan of cold water. After beating the fudge until it was
as thick as heavy cream, Betsey poured it into the buttered pan and
marked in squares.
* * * * *
If mother happened to be out of chocolate, which sometimes occurred,
Betsey made a fudge with cocoa or coffee.
Fudge with Cocoa
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Betsey melted the butter in the saucepan first, then added the cocoa
gradually, and when it was very smooth included the sugar and milk.
These she let boil until a little of the syrup dropped in cold water
formed a soft ball, then removing the saucepan from the fire, she
placed it in a pan of cold water, added the vanilla, beat the fudge
until it was thick like heavy cream, and poured it in the buttered pan
and marked in squares.
Fudge with Coffee
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strained through cheesecloth.)
Butter, 2 tablespoons
Let sugar, coffee and butter cook until a little dropped in cold
water forms a soft ball, Betsey explained to a friend of mother's who
happened in, remove saucepan from fire and stand in a pan of cold
water, then beat until it looks as thick as nice heavy cream, when you
pour at once into a buttered pan and mark in squares. The friend liked
the coffee flavor so well that she went home and made some for herself.
When Betsey began to add nuts, raisins, figs, dates, marshmallows or
marshmallow cream to the different kinds of fudges, mother at first
thought it unnecessary to re-write the quantities and directions,
but Betsey exclaimed, "Why, mother, it will be so much easier if I
have each recipe written out all by itself, then I won't need to keep
referring back!" and mother found Betsey was right.
It saved all confusion, and, of course, Betsey was only a little girl,
so mother continued to make each recipe complete in itself, regardless
of how little it might vary from one previously given.
Chocolate Walnut Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Walnut meats (broken), 1/2 cup
The sugar, milk, chocolate and butter Betsey boiled until a little
of the syrup dropped in cold water formed a soft ball. Removing the
saucepan from the fire, she placed it in a pan of cold water, added
the vanilla and nuts, then beat until it was thick like heavy cream.
Pouring quickly into a buttered pan, she marked it into squares.
Chocolate Pecan Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Pecan meats, 1/2 cup
When the sugar, milk, chocolate and butter had boiled so that a little
of the syrup dropped in cold water formed a soft ball, Betsey removed
the saucepan from the fire, stood it in a pan of cold water, added the
vanilla and nuts and beat the candy until it was as thick as heavy
cream.
She poured it quickly into a buttered pan and marked in squares.
Chocolate Almond Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Almonds (blanched and broken), 1/2 cup
Mother told Betsey to shell the almonds and measure them in the
measuring cup, then put them in a small bowl and cover with _boiling_
water for about a minute. This she did, then drained off the water and
the little brown skins peeled off very easily. Next she cut them into
small pieces and they were ready for the fudge, which she proceeded to
make in the usual manner.
The sugar, milk, chocolate and butter were boiled until they formed
a soft ball, when a little of the syrup was dropped in cold water;
removing the saucepan from the fire, it was placed in a pan of cold
water and the nuts and vanilla added, then Betsey beat it well until
it was thick like rich, heavy cream and poured at once into the
buttered pan and marked in squares.
Chocolate Peanut Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Peanuts (shelled), 1/2 cup
Putting the sugar, milk, chocolate and butter into a saucepan, Betsey
let them boil until they reached the "soft ball" stage, then removing
from the fire she placed the saucepan in a pan of cold water, added
the peanuts and vanilla and beat until it was thick like heavy cream.
Pouring at once into a buttered pan, she marked the candy in squares.
Chocolate Raisin Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Raisins (seeded), 1/2 cup
After measuring out the sugar, milk, chocolate and butter, Betsey put
them on to boil, and while these were cooking so the syrup formed a
soft ball when a little of it was dropped in cold water, Betsey picked
over the raisins and cut each one in halves. Sometimes she used the
seeded raisins or the small sultana raisins, or again the "Not-a-seed"
raisins. But whichever she used, she first found it necessary to put
them in a bowl and cover with boiling water that she might soften and
separate them easily.
It only took a minute, and after draining them carefully she turned
them out on a towel so that the extra moisture might be absorbed.
Then when the candy was done she added the raisins and vanilla and
placed the saucepan in a pan of cold water. Next she beat the candy
well, and when it was as thick as heavy cream, poured it into the
buttered pan and marked in squares.
Chocolate Fig Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Figs (cut in small pieces), 1/2 cup
Betsey let the sugar, milk, chocolate and butter cook until a little of
the syrup, dropped in cold water, formed a soft ball; in the meantime
she wiped each fig carefully with a damp cloth and cut out the hard
little stem, then she cut them up into small pieces.
When the candy was sufficiently cooked she removed the saucepan from
the fire and placed it in a pan of cold water, added the figs and
vanilla, beat until it was thick like heavy cream, poured quickly into
buttered pan and marked in squares.
Chocolate Date Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Dates (cut in small pieces), 1/2 cup
After the sugar, milk, chocolate and butter were on the stove cooking
Betsey prepared her dates. She removed the large stone and cut each
date into four pieces. By the time the candy had cooked so that a
little of it when dropped in cold water formed a soft ball, Betsey
removed it from the fire and placed the saucepan in a pan of cold
water; then she added the dates and vanilla, beat the candy until it
was thick like heavy cream and poured at once into a buttered pan and
marked in squares.
Chocolate Marshmallow Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Marshmallow cream, 2 tablespoons
When Betsey had cooked the sugar, milk, chocolate and butter until a
little of the syrup when dropped in cold water formed a soft ball,
she removed the saucepan from the stove and stood it in a pan of cold
water. The vanilla and marshmallow cream were added and the candy
beaten until it was as thick as heavy cream, then pouring at once into
the buttered pan she marked it into squares.
Sometimes Betsey added a half cup of walnuts or pecans with the
marshmallow cream. This made a very rich and delicious fudge.
Chocolate Molasses Walnut Fudge
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Walnut meats (broken), 1/2 cup
The sugar, molasses, milk, chocolate and butter Betsey measured
carefully into the saucepan, put on the stove and let boil until a
little of the syrup, dropped in cold water, formed a soft ball, then
removing from the fire she placed the saucepan in a pan of cold water,
added the nuts and vanilla and beat the candy until it was thick like
heavy cream. Into the buttered pan she poured it quickly and marked in
squares.
Chocolate Molasses Pecan Fudge
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Pecan meats, 1/2 cup
The pecan nuts mother usually bought ready shelled so Betsey had only
to measure them out with the other ingredients.
Putting the sugar, molasses, milk, chocolate and butter in the
saucepan, she stirred them well together before cooking. These she
boiled until a little of the syrup formed a soft ball when it was
dropped in cold water.
Removing the saucepan from the fire, she stood it in a pan of cold
water, added the nuts and vanilla and beat the fudge until it was thick
and creamy. Pouring quickly into a buttered pan she marked it into
squares.
Chocolate Molasses Almond Fudge
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Almonds (blanched), 1/2 cup
Betsey blanched the almonds after she had shelled them just as she did
before, by pouring _boiling_ water over them and letting them stand
about a minute, then draining off the water, she slipped off the little
brown skins easily and divided the almonds in halves.
The sugar, molasses, milk, chocolate and butter she cooked to the soft
ball stage, removed from fire, placed saucepan in a pan of cold water,
added nuts and vanilla, then beat till it was thick like heavy cream,
poured quickly into buttered pan and marked in squares.
Chocolate Molasses Peanut Fudge
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Peanuts (shelled), 1/2 cup
When Betsey had cooked the sugar, molasses, milk, chocolate and butter
so that a little of the syrup formed a soft ball when it was dropped
in cold water, she removed the saucepan from the fire, placed it in a
pan of cold water, added the peanuts and vanilla, beat well till it
was thick and creamy, poured quickly into a buttered pan and marked in
squares.
Chocolate Molasses Raisin Fudge
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Raisins (seeded), 1/2 cup
Betsey measured out a half-cup of seeded raisins, put them in a small
bowl and poured over sufficient boiling water to cover. Letting these
stand a minute or two until they were easy to separate, she then
drained off the water and spread the raisins on a towel, gently patting
them, until all the water was absorbed. Next she cut them in halves.
In the meantime the sugar, molasses, milk, chocolate and butter had
been cooking; when a little of the syrup dropped in cold water formed
a soft ball, Betsey removed the saucepan from the fire, placed it in a
pan of cold water, added the raisins and vanilla, beat the fudge till
it was thick, then poured quickly into a buttered pan and marked in
squares.
Chocolate Molasses Fig Fudge
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Figs (cut in pieces), 1/2 cup
In preparing the figs Betsey took a damp cloth and wiped each one
carefully, cut out the hard little stem, then cut each fig into small
pieces.
The sugar, molasses, milk, chocolate and butter were boiled until
a little of the syrup dropped in cold water could be formed into a
soft ball between the thumb and finger; removing it from the fire
Betsey placed the saucepan in a pan of cold water, added the figs and
vanilla, beat till it was thick like heavy cream, poured quickly into
buttered pan and marked in squares.
Chocolate Molasses Date Fudge
Sugar (granulated), 2 cups
Molasses, 1/4 cup
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Dates (cut in pieces), 1/2 cup
Removing the large stone from the dates, Betsey cut each one into four
pieces. The sugar, molasses, milk, chocolate and butter she boiled to
the "soft ball" stage. It was then ready to remove from fire and place
the saucepan in a pan of cold water, add the dates and vanilla, beat
till it was thick and pour quickly in buttered pan and mark in squares.
Chocolate Brown Sugar Walnut Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Walnut meats (broken), 1/2 cup
When Betsey had cooked the sugar, milk, chocolate and butter so that
when she dropped a little of the syrup in cold water she could form
a soft ball between her thumb and finger she removed the saucepan
from the fire, stood it in a pan of cold water, added the vanilla and
walnuts, beat the fudge till it was thick and poured quickly into a
buttered pan and marked in squares.
Chocolate Brown Sugar Pecan Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Pecan meats, 1/2 cup
The sugar, milk, chocolate and butter Betsey cooked to the usual "soft
ball" stage, removed the saucepan from the fire, stood it in a pan of
cold water, added the vanilla and pecans, beat till it was thick and
poured quickly into a buttered pan and marked into squares.
Chocolate Brown Sugar Almond Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Almonds (blanched), 1/2 cup
When the almonds were shelled Betsey liked to blanch them. After they
had been covered with boiling water for about a minute she could remove
the brown skins very easily and divided them in halves.
The sugar, milk, chocolate and butter were all ready to boil. Betsey
let them cook till a little of the syrup dropped in cold water formed a
soft ball, then removed the saucepan from the fire, stood it in a pan
of cold water, added the almonds and vanilla, beat the fudge until it
was thick like heavy cream, poured quickly into the buttered pan and
marked in squares.
Chocolate Brown Sugar Peanut Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Peanuts (shelled), 1/2 cup
While the sugar, milk, chocolate and butter were cooking, Betsey
shelled the peanuts. When the candy was sufficiently cooked, so that
a little of it, dropped in cold water, formed a soft ball between the
thumb and finger, it was removed from the fire and the saucepan stood
in a pan of cold water. Betsey next added the nuts and vanilla, beat
the fudge till it was thick like heavy cream, poured quickly into the
buttered pan and marked in squares.
Chocolate Brown Sugar Fig Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Figs (cut in small pieces), 1/2 cup
The sugar, milk, chocolate and butter were cooked until a little of the
syrup dropped in cold water formed a soft ball.
The saucepan was then removed from the fire and stood in a pan of cold
water.
Now Betsey added the vanilla and figs (the figs she had prepared by
wiping each one with a damp cloth, removing the little hard stem and
cutting into small pieces), beat the fudge till it was as thick as
heavy cream, poured quickly into the buttered pan and marked in squares.
Chocolate Brown Sugar Date Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Dates (cut in four pieces), 1/2 cup
After Betsey had prepared the dates by removing the long stone and
cutting each date in four pieces she put the sugar, milk, chocolate
and butter on to boil. As soon as the syrup formed a soft ball between
the thumb and finger when a little of it was dropped in cold water she
removed the saucepan from the fire, stood it in a pan of cold water,
added the vanilla and dates, beat the fudge till it was as thick as
heavy cream, poured quickly into a buttered pan and marked in squares.
Chocolate Brown Sugar Raisin Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Raisins (seeded), 1/2 cup
While the sugar, milk, chocolate and butter were boiling Betsey poured
boiling water over the raisins, let them stand a minute or two, then
drained and spread on a towel to absorb all of the moisture. She then
cut them in halves.
When a little of the candy dropped into cold water formed a soft ball
Betsey removed the saucepan from the stove, placed it in a pan of cold
water, added the raisins and vanilla, beat the fudge until it was thick
like heavy cream, poured quickly into a buttered pan and marked in
squares.
Chocolate Brown Sugar Marshmallow Fudge
Sugar (brown), 2-2/3 cups
Milk, 1/2 cup
Chocolate, 2 squares
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Marshmallow cream, 2 tablespoons
The candies in which Betsey put marshmallow cream she considered her
"very choicest" as she expressed it.
Cooking the sugar, milk, chocolate and butter until a little of the
syrup, when dropped in cold water, formed a soft ball, then removing
from fire and standing the saucepan in a pan of cold water, she next
added the vanilla and marshmallow cream, beat the fudge till it was
thick like heavy cream, poured quickly into a buttered pan, then marked
in squares.
Cocoa Walnut Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Walnut meats (broken), 1/2 cup
After the sugar, milk, cocoa and butter were cooked so that a little of
the syrup formed a soft ball when it was dropped in cold water, Betsey
removed the saucepan from the fire, stood it in a pan of cold water,
added the nuts and flavoring, beat till it was thick like cream, poured
quickly into a buttered pan and marked in squares.
Cocoa Pecan Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Pecan meats, 1/2 cup
Mother forgot to write out in the previous recipes that it was better
to first melt your butter and add the cocoa and sugar gradually,
then the milk a little at a time, so that it would be smooth, but,
fortunately, Betsey remembered. These she let cook until a little of
the syrup dropped in cold water formed a soft ball, then removing the
saucepan from the fire, Betsey placed it in a pan of cold water, added
the vanilla and pecan meats, beat till it was thick like heavy cream,
poured quickly into a buttered pan and marked in squares.
Cocoa Almond Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Almonds (blanched), 1/2 cup
Betsey shelled the almonds, covered them with boiling water for about a
minute, then removed the brown skins and divided the almonds in halves.
Melting the butter in the saucepan she added the cocoa and sugar
gradually, then the milk and let them boil until a little of the syrup
dropped in cold water formed a soft ball. Taking the saucepan from
the fire, she stood it in a pan of cold water, added the vanilla and
almonds, beat till it was thick like heavy cream, poured quickly into a
buttered pan and marked in squares.
Cocoa Peanut Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Peanuts (shelled), 1/2 cup
The butter was melted, the cocoa and sugar added gradually, the milk a
little at a time, then all boiled until a little of the syrup dropped
in cold water formed a soft ball. Taking from the fire, Betsey placed
the saucepan in a pan of cold water, added the vanilla and peanuts,
beat until it was as thick as heavy cream, poured quickly into a
buttered pan and marked in squares.
Cocoa Fig Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Figs (cut in small pieces), 1/2 cup
When the figs were each wiped with a damp cloth, the hard little stems
removed, and the figs cut into small pieces, Betsey then melted the
butter, added the cocoa and sugar gradually, poured in the milk a
little at a time and boiled until a little of the syrup formed a soft
ball when dropped in cold water.
Removing the saucepan from the fire and standing it in a pan of cold
water, she added the figs and vanilla, beat the fudge till it was as
thick as heavy cream, poured quickly into a buttered pan and marked in
squares.
Cocoa Date Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Dates (stoned), 1/2 cup
Betsey removed the long stones from the dates, then cut each date into
four pieces. The candy she made by first melting the butter, adding to
that gradually the cocoa and sugar, then the milk a little at a time.
These she let boil until a little of the syrup, when dropped in cold
water, formed a soft ball. It was then ready to remove from the stove
and place the saucepan in a pan of cold water; this Betsey did, then
added the dates and vanilla; beating the fudge until it was as thick
as heavy cream, pouring quickly into a buttered pan and marking it in
squares.
Cocoa Raisin Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Raisins (sultana), 1/2 cup
This time Betsey thought she would try the small sultana raisins in
place of the regular seeded ones. Covering them with boiling water for
a minute or two to soften, she then drained off the water and spread on
a towel to dry.
These did not need to be cut, but any little stems that might be on
them must be picked off.
After she had melted the butter, added the cocoa and sugar gradually,
then the milk a little at a time, she let the mixture boil until a
little of the syrup dropped in cold water formed a soft ball. Removing
from the fire, she placed the saucepan in a pan of cold water, added
the raisins and vanilla, beat until the fudge was thick like heavy
cream, poured quickly into a buttered pan and marked in squares.
Cocoa Marshmallow Fudge
Sugar (granulated), 2 cups
Milk, 1/2 cup
Cocoa, 4 tablespoons
Butter, 1 tablespoon
Flavoring (vanilla), 1 teaspoon
Marshmallow cream, 2 tablespoons
When the butter was melted, the cocoa and sugar added gradually, the
milk poured in a little at a time, then all cooked until a little of
the syrup, when dropped in cold water, formed a soft ball, Betsey
removed the saucepan from the fire, stood it in a pan of cold water,
added the vanilla and marshmallow cream, beat the fudge until it was
thick like heavy cream, poured it quickly into a buttered pan and
marked in squares.
Coffee Walnut Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Walnut meats (broken), 1/2 cup
The sugar, coffee and butter were cooked until a little of the syrup,
dropped in cold water, formed a soft ball. Betsey then removed the
saucepan from the fire, stood it in a pan of cold water, added the
walnut meats, beat till it was thick like heavy cream, poured quickly
into a buttered pan and marked in squares.
Coffee Pecan Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Pecan meats, 1/2 cup
Betsey boiled the sugar, coffee and butter until a soft ball formed
when she dropped a little of the syrup in cold water.
Removing the saucepan from the fire, she placed it in a pan of cold
water, added the pecan meats, then beat the fudge until it was thick
like heavy cream. Pouring quickly into a buttered pan, she marked the
candy into squares.
Coffee Almond Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Almonds (blanched), 1/2 cup
While the sugar, coffee and butter were cooking, Betsey shelled and
blanched the almonds. This was done by covering the almonds with
boiling water for about a minute so that the brown skins might be
easily removed. The almonds were then split in halves.
As soon as the candy formed a soft ball by dropping a little of the
syrup in cold water, Betsey removed it from the fire, placed the
saucepan in a pan of cold water, added the almonds, beat the fudge
until it was thick like heavy cream, poured quickly into the buttered
pan and marked in squares.
Coffee Peanut Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Peanuts (shelled), 1/2 cup
Betsey shelled the peanuts while the sugar, coffee and butter boiled
until a little of the syrup dropped in cold water formed a soft ball.
Then she removed the saucepan from the fire, stood it in a pan of cold
water, added the peanuts, beat the fudge until it became thick, poured
it quickly into the buttered pan and marked in squares.
Coffee Raisin Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Raisins (seeded), 1/2 cup
After measuring the sugar, coffee and butter, they were boiled until a
little of the syrup, dropped in cold water, formed a soft ball.
While these were cooking Betsey poured boiling water over the raisins,
let them stand for a minute or two, then drained off the water and
spread on a towel to dry. When the moisture was all absorbed, Betsey
cut each raisin in halves with the scissors.
As soon as the candy was sufficiently cooked Betsey removed the
saucepan from the fire, stood it in a pan of cold water, added the
raisins, beat the fudge till it was thick like heavy cream, poured into
the buttered pan and marked in squares.
Coffee Fig Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Figs (cut in small pieces), 1/2 cup
The figs were wiped, stems removed, then each fig was cut in small
pieces.
When the sugar, coffee and butter were cooked so that a little of
the syrup tried in cold water formed a soft ball, Betsey removed the
saucepan from the fire, stood it in a pan of cold water, added the
figs, beat the fudge until it was thick like heavy cream, poured
quickly into a buttered pan and marked in squares.
Coffee Date Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Dates (stoned), 1/2 cup
When the long stones were removed from the dates Betsey cut them each
into four pieces.
The sugar, coffee and butter she cooked until a little of the syrup
tried in cold water formed a soft ball, then removing the saucepan from
the fire she placed it in a pan of cold water, added the dates, beat
the fudge till it was as thick as heavy cream, poured quickly into a
buttered pan and marked in squares.
Coffee Marshmallow Fudge
Sugar (granulated), 2 cups
Coffee, 1 cup
(Not too strong, and strain through cheesecloth.)
Butter, 2 tablespoons
Marshmallow cream, 2 tablespoons
The sugar, coffee and butter were boiled until a little of the syrup
when tried in cold water formed a soft ball, then removing the saucepan
from the fire, Betsey stood it in a pan of cold water, added the
marshmallow cream, beat the fudge till it was as thick as heavy cream,
poured quickly into a buttered pan and marked in squares.
* * * * *
There were still other combinations in the fudges that Betsey could
make, but she herself was satisfied, for the time being, anyway, and as
she told mother, "On extra special occasions I can add nuts to any of
my recipes with marshmallow cream."
Just before she started to make "Pinoche" or "Brown Sugar Nougat," as
her mother's old recipe was called, mother received a letter from a
dear friend, who was much interested in Betsey's candy making, in which
she enclosed a new recipe; strange to say it was another one for fudge.
It was all written out on pretty pink paper. This was it.
Sour Milk Fudge
Sugar (granulated), 2 cups
Cornstarch, 1 tablespoon
Sour milk (not too old), 1-1/2 cups
Chocolate, 1 square
Butter, 1 tablespoon
Walnut meats (chopped), 1/2 cup
Betsey first grated the chocolate and mixed it well with the cornstarch
and sugar, then added, gradually, the sour milk.
These she cooked until a little of the syrup tried in cold water formed
a soft ball.
Removing from the fire, Betsey beat the fudge until it began to sugar,
then she added the butter and chopped nuts.
Betsey learned that the longer you beat this fudge the more creamy it
became and it gave a high gloss when cold.
Of course it was poured into a buttered pan and marked in squares as
usual.
Brown Sugar Nougat or Pinoche
Sugar (brown), 2-2/3 cups
Milk, 3/4 cup
Butter, Size of a walnut
Flavoring (vanilla), 1 teaspoon
Walnut meats (broken), 1/2 cup
The sugar and milk Betsey cooked until a little of the syrup tried in
cold water formed a soft ball, then standing the saucepan in cold
water she added the butter, walnut meats and vanilla, beat till it was
thick like heavy cream, poured quickly into a buttered pan and marked
in squares.
This was the candy that Betsey's father liked best of all, and no
matter how many other delicious confections Betsey placed before
him, as she did from time to time, that he might test the result of
her earnest endeavors, he still persisted in preferring "Brown Sugar
Nougat." He even insisted in preferring the old name though, as Betsey
told him, "Pinoche" was more "up to date."
Betsey liked this recipe very much herself, and even more so when she
added two tablespoons of the marshmallow cream, but as father liked it
best without the cream she usually made it plain.
Mother thought she had lost a pet recipe until one day she came upon it
unexpectedly. This was it.
Vassar Divinity Fudge
Sugar (granulated), 3 cups
Maple syrup, 1 cup
Water, 1-1/2 cups
Vinegar, 1 tablespoon
Walnut meats, 2 cups
Whites of 2 eggs (beaten stiffly)
Flavoring (vanilla), 1 teaspoon
For this Betsey needed two saucepans. In one she put _two_ cups of
sugar, _one_ cup of water, the maple syrup and vinegar, boiled these
until they formed a soft ball in cold water, then removed from fire.
In the second pan she had boiling the other cup of sugar and the half
cup of water; when they had boiled so that the syrup formed a thread
from the tip of the spoon she poured it at once on the stiffly beaten
whites of the eggs, beating continually, added _quickly_ all this to
the first mixture, stirred in the nuts and vanilla, beat until it was
like cream and poured in buttered pan. Sometimes Betsey packed it in a
deep, well buttered loaf pan and sliced like cake.