One cup sugar; one-half cup corn syrup; one-half cup water. Boil mixture until hard when dropped in cold water. Add stiffly beaten whites of two eggs, beat until it stiffens and becomes foamy. Add one cup nuts and vanilla to flavor. Pour into buttered tin.
FUDGES Emily L. Wegner
Two cups granulated sugar; one cup milk; one-half teaspoonful butter; two squares Baker's bitter chocolate. Put on sugar and milk, let it come to a boil before adding butter and chocolate. Beat constantly. Cook from fifteen to twenty minutes. This may be varied by adding chopped nuts or grated cocoanut.
FUDGE
Boil together a pint of milk; a cup of granulated sugar; a cup of grated chocolate and butter the size of an egg. When a drop of the mixture hardens in cold water add a teaspoonful vanilla, beat until smooth and creamy; spread in a buttered pan and cut into squares.
CHOCOLATE FUDGE
One cupful milk; two squares or ounces of chocolate; two cupfuls granulated sugar placed in granite sauce pan. Let chocolate syrup boil till it hardens, when a little can be dropped in cold water or on ice to see if it is done. Then stir in a heaping tablespoonful butter and pour the mixture at once on a well buttered tin. Nuts can be added to this if desired.
CARAMEL FUDGE
Two cups granulated cane sugar; three-fourths cup milk; one-half cup butter; one teaspoonful vanilla; one cup nuts. Place the butter, milk and one and one-half cups sugar in one pan, and let it boil. In another pan melt the half cup sugar, and when melted pour upon it the boiling mixture. Remove from fire and beat until it thickens; add vanilla and nuts. Pour on buttered platter.
PEANUT BUTTER FUDGE