Chocolate Walnut Fudge I

Chocolate Fudge

1 cup walnut meats

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

Chocolate Walnut Fudge II

2 cups sugar 2/3 cup rich milk

2 squares chocolate, grated 2 tablespoons butter

½ cup walnuts

Put sugar and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 2380 F., or until candy forms a soft ball when tried in cold water. Add grated chocolate and butter, and pour on marble slab or large platter that has been wiped over with a damp cheesecloth.

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

Condensed Milk Fudge

2 cups sugar ¼ cup water ¼ cup condensed milk

2 squares unsweetened chocolate 1 teaspoon vanilla

2 tablespoons butter

Put sugar, water, milk, and chocolate in saucepan. Heat gradually to the boiling point, and let boil until mixture will form a soft ball when tried in cold water. Remove from range, add butter, pour upon marble slab, and work as other fudges, adding vanilla when mixture is cool.

Cream Nut Balls

2½ squares chocolate

3 cups sugar

I cup sour cream

1 teaspoon vanilla ⅛ teaspoon salt Chopped nut meats

Put chocolate in saucepan, and melt over hot water. Add sugar and sour cream alternately to chocolate, put directly on range, bring to boiling point, and boil without stirring to 230° F., or until a very soft ball is formed when candy is tried in cold water.

Pour upon slightly oiled marble slab, large platter, or white agate tray, leave undisturbed until cool, then work with spatula until creamy. Add vanilla and salt, knead with the hands until candy is smooth, shape in small balls or any other desired shape, and roll in chopped nut meats.

Plum Pudding Candy

2 squares chocolate

3 cups sugar

1 cup sour cream Few grains cinnamon

1 teaspoon vanilla cup glace cherries cup Sultana raisins 1 cup chopped nut meats

Put chocolate in saucepan, and melt over hot water, add sugar and mix well, then add sour cream gradually, stirring it in carefully. Put saucepan on range, bring to boiling point and boil without stirring to 2300 F., or until it forms a very soft ball when tried in cold water. Pour out on slightly dampened marble slab or large platter, and leave undisturbed until cool.

Work with a broad spatula until candy gets stiff. Put in a bowl, set bowl over dish of boiling water until candy softens, add cinnamon, vanilla, cherries cut in pieces, raisins, and chopped nut meats; mix well and pour into an oiled brick mold or deep pan. Let stand several days to ripen, remove from mold, and cut in slices.

Sultana Fudge

2 tablespoons butter 2 cups sugar½cup molasses½cup milk

2 squares chocolate

2 tablespoons Sultana raisins

½ cup nut meats

1 teaspoon vanilla

Melt butter in saucepan, add sugar, molasses, milk, and chocolate, heat gently, and stir until chocolate is melted; then bring to boiling point, and boil without stirring to 2380 F., or until candy forms 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. Stir in the raisins, nut meats cut in small pieces, and vanilla, pour into a buttered pan, and mark in squares with a knife. English walnuts, hickory or pecan nut meats may be used.

Caramel Fudge

1 tablespoon butter

2 cups sugar

⅓ cup boiling water

1 cup milk or cream

1 cup chopped nut meats

Few grains salt

Put one and one third cups sugar in a smooth, hot, iron frying pan and stir with a wooden spoon until sugar melts. Do not allow it to become dark. Add boiling water slowly and simmer until caramelized sugar is entirely melted.

Add butter, two thirds cup sugar, and milk; bring to boiling point, and boil to 2380 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. Stir in the chopped nuts and salt, pour into a buttered pan,and mark in squares. Peanuts, English walnuts, or pecan nuts may be used.

Cocoanut Fudge

1 tablespoon butter

2 cups sugar

¾ cup milk

½ cup shredded cocoanut

¾ teaspoon vanilla

Melt butter in saucepan, add sugar and milk,bring to boiling point, and boil without stirring to 2380 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 cocoanut and vanilla,spread in a shallow buttered pan, and mark in squares.

Cocoanut Cream Bars

Make Cocoanut Fudge by preceding recipe, cut in two-inch strips, dip one end in melted coating chocolate, and lay on wax paper or table oilcloth until chocolate is firm.

Coffee Fudge

3 tablespoons butter 2 cups brown sugar

1 cup strong coffee 1 cup nut meats

Melt butter in saucepan, add sugar and coffee, stir until dissolved, bring to boiling point, and boil without stirring to 2400 F., or until candy will form a soft ball when a little is 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 nuts broken in pieces, spread in a shallow buttered pan, and mark in squares.

Coffee Cocoanut Fudge

4 tablespoons dry coffee cup water 2 cups sugar

½ cup sour cream