Coffee Raisin Fudge
| Sugar (granulated), | 2 cups |
| Coffee, | 1 cup |
| (Not too strong, and strain through cheesecloth.) | |
| Butter, | 2 tablespoons |
| Raisins (seeded), | ½ 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.