Chocolate Fudge (One pound)
2 C-sugar
1 C-sugar, "C"
¼ t-cream of tartar
1 T-butter
2 squares or two ounces of chocolate
1 C-milk
1 t-vanilla
Mix the ingredients in order named, and cook until a soft ball is formed when a little of the candy is dropped in a glass of cold water. Remove from the fire and allow to cool. Do not stir while cooling. When cool, beat until creamy, add vanilla and pour into a well-buttered pan. Make white fudge and pour on top. When cool cut into squares.
White Fudge (one pound)
3 C-sugar
½ C-milk
1/3 t-cream of tartar
1 T-butter
1 t-vanilla
Mix and cook the same as chocolate fudge.
Bettina's Peanut Fondant (One and one-half pound)
2 C-"C" sugar
½ C-milk
¼ t-cream of tartar
1 T-butter
2/3 C-roasted, shelled peanuts
¼ t-vanilla
Cook the "C" sugar, milk, cream of tartar and butter until a soft ball is formed in cold water. Remove from the fire and allow it to cool. Beat until thick and creamy and add the nuts and vanilla. Shape into a loaf two inches thick and two inches wide. When cool and hard enough to cut, slice into one-fourth inch slices. Wrap in waxed paper and pack in boxes.