Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-12-09
Fudge Recipes.

The boarding school or college girl who
can make the greatest variety of Judges
has big asset of popularity. These may
be made in q chatting dish or on an old
tin pan over an alcohol stove and cooled
on any utensil that happens to come
handy-preferably take along several nice
tin or granite square pans.
To most girls fudge means chocolate:
brown sugar or maple sugar Is equally
delicious. Here is varied assortment
Of recipes, all of which have been we'll
tested: -.
Soft Caramel, Candy.
Six cups Of brown sugar. a cake of un-
sweetened chocolate, cup OF butter,
three-quarters cup OF molasses, two cups
of milk or cream. one-etEhth pint, Of va
nilla. -.
Break chocolate into small pieces, melt
all ingredients. together; boil. stirring con-
| stantly until candy cracks in cold water.
"cheweS 0o earamels y Another other T Teeipe ' Of
the same kind is cheaper in its proper
tons. -,
"chewey Caramel"
To every square two ounces of .choco-
late take one-half tablespoonful of thick
table strip (not New Orleans molasses),
three-quarters cup Of granulated sugar,
one-half cup of cream (rich milk will do),
small lump Of butter and half teaspoonful
Of vanilla.
Crate or break chocolate into small bits,
add other ingredients. cook until 1t forms
a hard ball in ice water. Put at once in
buttered pans without stirring.
The secret of creamy fudge, no matter
what proportions, Is scant cooking and
hard beating after taking from fire. Never
add butter to any of the recipes until
Plain Fudge.
A half pound OF unsweetened chocolate
-four squares), two kitchen. cups Of granu-
lated sugar, three-auarters of cup Of
cream or milk, piece Of butter size of egg
and teaspoonful vanilla.
Crate chocolate or melt it over tin of
hot water, add sugar and milk, butter
when boiling, vanilla after leaving the
fire. Cook until 1t forms a very soft ball
in water. Beat hard and pour into but
tered pans
Walnut Fudge.
Make plain fudge, and when the recipe
begins to thicken pour it over carefully
shelled black walnuts or English wainuts
put in the bottom Of the pan. II pre-
ferred, the nuts can be stirred through
the fudge mixture before it begins to stiff
fen with stirring.
Harlequin Fudge.
Use either the rule for plain fudge or
delicious fudge, and when the mixture
has been beaten until creamy pour over
seeded raisins, dried currants and chopped
pecans. mixed we'll together and spread
thickly on bottom Of pan.
Brown Sugar Fudge.
shade), a cup of rich milk, lump of but
ter size Of egg, teaspoonful of vanilla
Cook the mixture until it forms q soft
ball in water, beat hard and pour until an
inch thick in buttered pans This fudge
is also good with nuts in 1t. and some
persons consider IT Is improved by q ia
blespoonful of table mo'asses (sirup).
Maple Sugar Fudge.
One pound of maple sugar, one pint of
cream, a few drops Of vanilla q small
lump of butter.
Break the sugar into small pieces, add
cream, and let it cook until it forms a
soft ball in water, or sugars on the edges
of the pan. Stir constantly. Pour thickly
into buttered tins, after beating lightly on
removal from stove.
This is nice with nuts added Butter
nuts or chopped cream nuts give a deli |
ciOuS flavor.
Very Sweet Fudge.
Two cups Of brown sugar, two cups Of !
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