Betsey first grated the chocolate and mixed it well with the cornstarch and sugar, then added, gradually, the sour milk.
These she cooked until a little of the syrup tried in cold water formed a soft ball.
Removing from the fire, Betsey beat the fudge until it began to sugar, then she added the butter and chopped nuts.
Betsey learned that the longer you beat this fudge the more creamy it became and it gave a high gloss when cold.
Of course it was poured into a buttered pan and marked in squares as usual.
Brown Sugar Nougat or Pinoche
| Sugar (brown), | 22/3 cups |
| Milk, | ¾ cup |
| Butter, | Size of a walnut |
| Flavoring (vanilla), | 1 teaspoon |
| Walnut meats (broken), | ½ cup |
The sugar and milk Betsey cooked until a little of the syrup tried in cold water formed a soft ball, then standing the saucepan in cold water she added the butter, walnut meats and vanilla, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.
This was the candy that Betsey's father liked best of all, and no matter how many other delicious confections Betsey placed before him, as she did from time to time, that he might test the result of her earnest endeavors, he still persisted in preferring "Brown Sugar Nougat." He even insisted in preferring the old name though, as Betsey told him, "Pinoche" was more "up to date."
Betsey liked this recipe very much herself, and even more so when she added two tablespoons of the marshmallow cream, but as father liked it best without the cream she usually made it plain.