The Waterbury Democrat., 1935-01-25
Many New VarietiesIn7 Art Of Fudge Making
General Fudge Rules Which Apply to Making All
 Kinds of the Candy

"Oh Fudgei" is more than a faintly Victorian interjjection-it's the answer to What's your favor fte homemade candy2" nine times out of ten! Creamy, smooth rich, delicious, there breathes no soul with sweet tooth unresponsive to It's satisfying charms.
 Of course every Tom, Dick, Har- ry and Jane knows chocolate fudge, but did you know there are dozens of variations? There is nut fudge, maple fudge, marshmallow fudge, cocoanut fudge, date fudge, orange fudge, pineapple fudge, and even banana fudgel Since holiday and candy times are with us. it's. time to learn some of them.
 Nearly every cook in the land thinks that she Cor he) can make fudge: it's the first piece of cook cry the youngsters attempt and the school children. But to be sure your fudge is not a matter of sheer luck, and will be free from grains and sugariness every single time. following the eight rules below: try out the recipes gvien, and have a sweet time!
 Rules for Making Fudge
 1. Cook fudge in a smooth saucepan large enough to allow it to boil; two-quart pan is advised for the average recipe.
 2. Start fudge cooking. rapidly until sugar is dissolved, then cook slowly without stirring. A
 B.. Keep your fudge from turn ing to sugar" by using karo in all the recipes; the white karo is gen. orally used, although many like the dark variety for fudge.
 {. Be sure to test candy before removing from stove; fudge is Geady to remove when small drops put into a cup of cold water will hold their shape when formed into q ball with the fingers. Thermom- eters are also useful.
 s. Cool fudge until only barely to beat. The pan may be set in cod water to hasten cooling.
 6. Add nut meats, fruit or other ingredients after yuo have beaten the fudge for 8 few min- utes; add vanilla or other flavoring just before beginning to beat.
 z. Use wooden spoon, if pos sible, for the stirring.
 8. Pour fudge. when beaten un- til thick and creamy, into a well- oiled pan; use a square one to avoid uneven pieces.
 Try these on your stove:
 STANDARD CHOCOLATE
 FUDGE RECIPEi
 s cups sugar
 Y cup dark karlko
 k cup milk
 0 aua,0 vsna ,RanNnlMfM
 2 tbsps. sbutter (melted)
 # tsp. salt
 tsp. vanilla
 Place sugar, karo, milk and chocolate cut in seven or eight over fire until sugar is dissolved and chocolate Is melted. Let come to a boil and cover one minute. Remove cover and cook without stirring until syrup will form soft ball when tried in cold water (238 degrees T.) Remove from fire, stir in quickly melted butter, salt and vanilla. Set in cold water and cool until mixture Is thick and feels barely warm when touched with the finger. Stir until mixture loses its shiny look and is creamy. Do not put into pan before this point. Pour into oiled pan and when colo, cut in squares.
 Variations of Standard Recipe
 Cocoanut Fudge: Add 1 cup (h ipkg.) shredded cocoanut to recipe, just before beating.
 Brown Sugar Fudge: Omit chocolate from basic recipe, and use 3 cups brown sugar instead of white.
 Raisin Fudge: Add cup seed less raisins before beating.
 Marshmallow Fudge: Use 3 squares chocolate in basic recipe;