However, no
difficulty will be experienced in preparing delicious cream candies if
the principles of candy making previously given are applied.
FUDGES AND RELATED CANDIES
92. FUDGE NO. 1.--Probably no other candy is so well known and so often
made as fudge. Even persons little experienced in candy making have
success with candy of this kind. Another advantage of fudge is that it
can be made up quickly, very little time being required in its
preparation. Several varieties of fudge may be made, the one given in
the accompanying recipe being a chocolate fudge containing a small
quantity of corn starch.
FUDGE No. 1
3 c. sugar
1-1/4 c. milk
2 Tb. butter
Pinch of salt
2 sq. chocolate
1 Tb. corn starch
3 Tb. water
1 tsp. vanilla
Mix the sugar, milk, butter, and salt and boil until a very soft ball
will form in water. Then add the chocolate and the corn starch, which
has been moistened with the cold water. Boil to a temperature of 236
degrees or until a ball that will hold together well and may be handled
is formed in cold water. Remove from the fire and allow the mixture to
cool until there is practically no heat in it.
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