Coffee Almond Fudge
| Sugar (granulated), | 2 cups |
| Coffee, | 1 cup |
| (Not too strong, and strain through cheesecloth.) | |
| Butter, | 2 tablespoons |
| Almonds (blanched), | ½ cup |
While the sugar, coffee and butter were cooking, Betsey shelled and blanched the almonds. This was done by covering the almonds with boiling water for about a minute so that the brown skins might be easily removed. The almonds were then split in halves.
As soon as the candy formed a soft ball by dropping a little of the syrup in cold water, Betsey removed it from the fire, placed the saucepan in a pan of cold water, added the almonds, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.
Coffee Peanut Fudge
| Sugar (granulated), | 2 cups |
| Coffee, | 1 cup |
| (Not too strong, and strain through cheesecloth.) | |
| Butter, | 2 tablespoons |
| Peanuts (shelled), | ½ cup |
Betsey shelled the peanuts while the sugar, coffee and butter boiled until a little of the syrup dropped in cold water formed a soft ball. Then she removed the saucepan from the fire, stood it in a pan of cold water, added the peanuts, beat the fudge until it became thick, poured it quickly into the buttered pan and marked in squares.
Coffee Raisin Fudge
| Sugar (granulated), | 2 cups |
| Coffee, | 1 cup |
| (Not too strong, and strain through cheesecloth.) | |
| Butter, | 2 tablespoons |
| Raisins (seeded), | ½ cup |
After measuring the sugar, coffee and butter, they were boiled until a little of the syrup, dropped in cold water, formed a soft ball.