The name fudge is applied to a large .group of candies made of sugar boiled with water, milk, or cream, to about 238° F., and stirred or worked with a paddle until candy becomes firm. If stirred while still hot, the resulting candy is coarse and granular. To prevent this, the syrup should be cooled in the saucepan in which it is cooked, or poured out upon a marble slab, platter, or agate tray that has been slightly moistened with a piece of damp cheesecloth.

It should not be disturbed until cold. It should then be stirred with a wooden spoon, or worked with a spatula, pushing the spatula forward and lifting up the mass, turning it over and bringing it back, until the whole begins to get stiff.

At this stage, turn into a pan, or, better still, leave the candy between bars on the marble slab, regulating the size of the open space according to the amount of candy and the thickness desired.

If the fudge is worked so long that it is too stiff to go smoothly into a pan, return it to a saucepan, and warm slightly over hot water, stirring constantly, until it can be easily poured out. Fudge should be three fourths inch thick, and cut into inch squares.

Fudge made with brown sugar is often called penuche. When made with maple sugar or syrup it is called maple fudge or maple cream. Divinity fudge is made by pouring syrup, boiled to 238° F., upon beaten egg whites.

Water, milk, condensed milk diluted with an equal amount of water, thin cream, heavy cream, and sour cream, can all be used for making fudge. With water or skim milk it is desirable to use butter, but this may be omitted when cream is used. With sour cream a few grains of baking soda may be found necessary.

Corn syrup increases the smoothness of the candy. All kinds of nuts, fruits, color pastes, and flavors, as well as the different kinds of sugar, make it possible to produce many varieties of fudge. Opera Fudge is particularly delicious.

Chocolate Fudge I

1 tablespoon butter

2 cups sugar

¾ cup top milk

2 squares chocolate

1 teaspoon vanilla or 1/4 teaspoon cinnamon

Melt butter in saucepan, add sugar, milk, and chocolate, stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 2380 F., or until it will form a soft ball when tried in cold water.

Remove candy from fire, and let stand undisturbed until cool, add vanilla or cinnamon, and beat with a wooden spoon or pour on marble slab and work with a spatula, until candy begins to get sugary. Turn immediately into a buttered pan, and mark in squares with a knife. The pan should be about seven inches square, so that the fudge will be three fourths of an inch thick when cut.

Chocolate Fudge II

2 cups white sugar

1 cup brown sugar

2 squares chocolate

2 teaspoons vinegar 2 tablespoons butter 1 cup milk

½ teaspoon vanilla

Put sugars and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238° F., or until candy forms a soft ball when tried in cold water. Add grated chocolate, butter, and vinegar, and pour on marble slab or large platter that has been wiped over with a damp cheesecloth.

When cool add vanilla, and work with a spatula until creamy. Press into a buttered pan, or shape on a marble slab, and when firm cut in squares.

Cocoa Fudge

2 tablespoons butter

2 cups sugar

1 tablespoon corn syrup

cup cocoa

½ cup milk

1 teaspoon vanilla

Put ingredients, except vanilla, into saucepan, bring to boiling point, and boil without stirring to 2400 F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add vanilla, spread in a shallow buttered pan, and mark in squares.

Sour Cream Fudge

2 squares chocolate 2 cups sugar

2/3 cup sour cream 1 teaspoon vanilla

1/8 teaspoon salt

Melt the chocolate in saucepan over hot water, add sugar, and when well blended add sour cream slowly. Put on the fire, bring to boiling point, and boil without stirring to 238° F., or until a soft ball is formed when a little candy is tried in cold water. Pour upon a marble slab or platter, slightly moistened by having been wiped over with a piece of damp cheesecloth, and leave undisturbed until cool. Add vanilla and salt, work with spatula or wooden butter paddle until mixture is thick and creamy, then knead with the hands until smooth. Roll out one fourth of an inch thick, and cut out with small fancy cutters. This fudge may be melted by stirring in a saucepan over hot water. When poured on a loaf of cake it makes a delicious frosting. Satisfactory results may also be obtained by boiling to 230° F. instead of 2380 F.

Chocolate Acorns

White grapes

Chocolate Fudge

Chopped nuts

Remove grapes from bunch, leaving stems as long as possible, and wipe carefully. Melt chocolate fudge over hot water and in it dip grapes, one at a time, holding them by the stem so that about one third is coated. Over this coating sprinkle finely chopped and sifted walnuts. Clip off most of the grape stem. Serve in paper cases.

Chocolate Brazil Nut Fudge

Chocolate Fudge I

1 cup Brazil nuts shelled

Cut one cup of Brazil nut meats in rather large pieces. Make Chocolate Fudge and just before turning it into the pan, stir in the Brazil nuts.

Chocolate Marshmallow Fudge

Chocolate Fudge I

12 marshmallows

Cut marshmallows in pieces. Make Chocolate Fudge, and just before turning it into the pan, fold in the pieces of marshmallow, or place pieces of marshmallow evenly over the surface of the buttered pan, and. pour chocolate fudge over them.