Removing the saucepan from the fire, she stood it in a pan of cold water, added the nuts and vanilla and beat the fudge until it was thick and creamy. Pouring quickly into a buttered pan she marked it into squares.
Chocolate Molasses Almond Fudge
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Almonds (blanched), | ½ cup |
Betsey blanched the almonds after she had shelled them just as she did before, by pouring boiling water over them and letting them stand about a minute, then draining off the water, she slipped off the little brown skins easily and divided the almonds in halves.
The sugar, molasses, milk, chocolate and butter she cooked to the soft ball stage, removed from fire, placed saucepan in a pan of cold water, added nuts and vanilla, then beat till it was thick like heavy cream, poured quickly into buttered pan and marked in squares.
Chocolate Molasses Peanut Fudge
| Sugar (granulated), | 2 cups |
| Molasses, | ¼ cup |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Peanuts (shelled), | ½ cup |
When Betsey had cooked the sugar, molasses, milk, chocolate and butter so that a little of the syrup formed a soft ball when it was dropped in cold water, she removed the saucepan from the fire, placed it in a pan of cold water, added the peanuts and vanilla, beat well till it was thick and creamy, poured quickly into a buttered pan and marked in squares.