TWO-LAYER FUDGE
4 c. sugar
1-1/2 c. milk
6 Tb. corn sirup
2 Tb. butter
Pinch of salt
2 sq. chocolate
1 tsp. vanilla
Mix the sugar, milk, corn sirup, butter, and salt, and cook until a very
soft ball will form. Transfer half of the mixture to another pan and add
to it the chocolate, which has been melted. Boil each mixture until it
tests 238 degrees with the thermometer or a soft ball that can be
handled well will form in cold water. Upon removing it from the fire,
add the vanilla, putting half into each mixture. Set aside to cool and
when all the heat is gone, beat one of the mixtures until it becomes
creamy and pour it into a buttered pan. Then beat the other one and
pour it over the first. Cut into squares and serve.
95. BROWN-SUGAR FUDGE.--Fudge in which brown sugar is used for the
largest part of the sweetening is explained in the accompanying recipe.
Peanuts are added, but if desired nuts of any other kind may be used.
BROWN-SUGAR FUDGE
2 c. brown sugar
1 c. white sugar
1 c. milk
1 Tb. butter
1 tsp. vanilla
3/4 c. chopped peanuts
Mix the sugar, milk, and butter and boil until a soft ball will form in
cold water or a temperature of 238 degrees is reached on the
thermometer.
Pages:
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353