Cocoa Almond Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Almonds (blanched), | ½ cup |
Betsey shelled the almonds, covered them with boiling water for about a minute, then removed the brown skins and divided the almonds in halves.
Melting the butter in the saucepan she added the cocoa and sugar gradually, then the milk and let them boil until a little of the syrup dropped in cold water formed a soft ball. Taking the saucepan from the fire, she stood it in a pan of cold water, added the vanilla and almonds, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.
Cocoa Peanut Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Peanuts (shelled), | ½ cup |
The butter was melted, the cocoa and sugar added gradually, the milk a little at a time, then all boiled until a little of the syrup dropped in cold water formed a soft ball. Taking from the fire, Betsey placed the saucepan in a pan of cold water, added the vanilla and peanuts, beat until it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.
Cocoa Fig Fudge
| Sugar (granulated), | 2 cups |
| Milk, | ½ cup |
| Cocoa, | 4 tablespoons |
| Butter, | 1 tablespoon |
| Flavoring (vanilla), | 1 teaspoon |
| Figs (cut in small pieces), | ½ cup |
When the figs were each wiped with a damp cloth, the hard little stems removed, and the figs cut into small pieces, Betsey then melted the butter, added the cocoa and sugar gradually, poured in the milk a little at a time and boiled until a little of the syrup formed a soft ball when dropped in cold water.