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

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. Add the vanilla, beat until thick, pour into a buttered pan, cut into squares, and serve.

93. FUDGE NO. 2.--A fudge containing corn sirup is liked by many persons. It has a slightly different flavor from the other variety of fudge, but is just as creamy if the directions are carefully followed.

FUDGE No. 2

Cook the milk, sugar, corn sirup, butter, and salt until the mixture will form a very soft ball when tried in water. Add the chocolate and cook again until a soft ball that can be handled will form or the thermometer registers 236 degrees. Remove from the fire, cool without stirring until entirely cold, and then add the vanilla. Beat until creamy, pour into buttered pans, cut into squares, and serve.

94. TWO LAYER FUDGE.--A very attractive as well as delicious fudge can be had by making it in two layers, one white and one dark. The dark layer contains chocolate while the white one is the same mixture, with the exception of the chocolate. The layers may be arranged with either the white or the dark layer on top, as preferred.

TWO-LAYER FUDGE

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

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. Remove from the fire, add the vanilla, and cool until the heat is out of the mixture. Beat, and when the candy begins to grow creamy, add the chopped nuts. When sufficiently thick, pour into a buttered pan, cut, and serve.

96. MAPLE PENUCHIE.--Almost any kind of maple candy finds favor with the majority of persons, but maple penuchie is especially well liked. Nuts and coconut are used in it, and these improve the flavor very much.

MAPLE PENUCHIE

Into the maple sirup, stir the soda, and add the milk and salt. Place over the fire and boil until a soft ball that can be easily handled will form in cold water or a temperature of 238 degrees is reached on the thermometer. Remove from the fire, add the vanilla, and allow the mixture to become entirely cold. Beat, and when it begins to get thick, add the nuts and coconut. Continue beating until the candy grows stiff but can be poured out. Pour in a buttered pan, cut, and serve.

97. DIVINITY.--An excellent confection known as divinity can be made with very little difficulty if the accompanying recipe is carefully followed. Nuts and raisins are used in this confection, but if desired they may be omitted. As divinity is dropped from a spoon on oiled paper, care should be taken not to boil the mixture too long, or it will be necessary to work very rapidly in order to drop all of it before it becomes too dry.

DIVINITY

Boil the sirup, water, and sugar together until a fairly hard ball will form in cold water or the mixture registers 240 degrees on the thermometer, which is a trifle harder than the fudge mixture. Beat the egg white until it is stiff but not dry. Over this pour the hot mixture a drop at a time until it can be added faster without cooking the egg white. Beat rapidly until all the sirup is added, stir in the vanilla, and when fairly stiff add the nuts and raisins. Continue beating until the mixture will stand alone, and then drop by spoonfuls on oiled paper or a buttered surface. When dry enough to handle, divinity may be served.

98. SEA FOAM.--Another candy in which a cooked sirup is poured over beaten egg white is known as sea foam. Candies of this kind should be served at once, for they are apt to become dry and hard if they are allowed to stand.

SEA FOAM

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Boil the sugar, water, and salt until a fairly hard ball will form or the thermometer registers 240 degrees. Beat the egg white stiff, but not dry. Pour the hot sirup over the egg white, a drop at a time at first, and then as fast as possible without cooking the egg white. Add the vanilla and continue beating the mixture until it will stand alone. Drop by spoonfuls on a buttered surface or oiled paper. When sufficiently dry, remove from the surface and serve.