When the almonds were shelled Betsey liked to blanch them. After they had been covered with boiling water for about a minute she could remove the brown skins very easily and divided them in halves.
The sugar, milk, chocolate and butter were all ready to boil. Betsey let them cook till a little of the syrup dropped in cold water formed a soft ball, then removed the saucepan from the fire, stood it in a pan of cold water, added the almonds and vanilla, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.
Chocolate Brown Sugar Peanut Fudge
| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Peanuts (shelled), | ½ cup |
While the sugar, milk, chocolate and butter were cooking, Betsey shelled the peanuts. When the candy was sufficiently cooked, so that a little of it, dropped in cold water, formed a soft ball between the thumb and finger, it was removed from the fire and the saucepan stood in a pan of cold water. Betsey next added the nuts and vanilla, beat the fudge till it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.
Chocolate Brown Sugar Fig Fudge
| Sugar (brown), | 22/3 cups |
| Milk, | ½ cup |
| Chocolate, | 2 squares |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Figs (cut in small pieces), | ½ cup |
The sugar, milk, chocolate and butter were cooked until a little of the syrup dropped in cold water formed a soft ball.
The saucepan was then removed from the fire and stood in a pan of cold water.