VANILLA FUDGE.

Put the sugar, glucose, cream (or milk) and the butter in a kettle large enough to allow for its boiling up, set on the fire and stir constantly, and when it comes to a good boil put in the thermometer, see that the bulb is covered all the time, and cook to 236 or 238, being careful to slide the thermometer around the kettle occasionally, and stir where it stood or it will stick. Then set off the fire, and cream (or rub) it with a spoon against the sides of your kettle, until you see it just commences to grain a little; add the vanilla, and it is then ready to pour out, and it does not hurt this any to scrape the kettle when pouring.

Most people pour their fudge into a buttered platter, but the best way is to take a shallow square pan, or make a square place on your slab with the iron bars, and lay into it or into the pan, some old wax paper that has been used several times for dropping purposes, and pour the candy directly on it, and as soon as your fudge has set you can very easily lift the paper out with the fudge, and it may be peeled off without any trouble; in fact you may use any kind of a heavy paper with a gloss on it, in place of the wax paper, and you will find that this fudge will not stick to it at all. After you pour the fudge out, it should be set in fifteen or twenty minutes at the most, and then if you will take a knife and mark it into squares any size desired, it will readily break wherever marked, which is easier than cutting it up. If you use a glossy paper instead of a wax paper upon which to pour it, it is best not to allow it to stand very long after it sets, before removing the paper; but in using wax paper you will have no trouble at all with it sticking. A shallow pan, about nine by fifteen inches, will hold a batch this size, and make it about the right thickness.

If the fudge gets sticky instead of creamy and is soft, cook it two degrees higher the next time. You may dilute condensed milk with one-half water, which may also be used instead of cream, but in using sweet cream you get a nice rich fudge, and there is not as much danger of its curdling.