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.