Evening star., 1948-11-15
CREAMY FUDGE.
from L. G. L., Leesburg.J j

(FfOm L.. U. L., LeSSOuTgJ
Here's my fudge recipe for Mrs.
A. e. L., Bethesda: Two squares
bitter chocolate cut in small pieces
and melted In n cup cold water.
Stir until it has formed a thick
paste. ct burns readilyD Remove
from fire and add cups granulated
sugar and "a cup milk. Bring to
boil, and stir until all sugar has dis
solved. Cook to 22f degrees on a
candy thermometer, but do not stir
again after sugar has dissolved.
Set pan in cold water until cool to
the touch. Add lump of butter
when taking from fire. When cool,
beat (after adding i teaspoon
vanilla) until thick enough to pour.
Pour on creased platter and cut
when stiff enough to hold its shape.
from Mrs. J. Z. ~, Silper Spring.
Chocolate Fudge-Two squares
chocolate, u cup milk, 2 cups gran
ulAted sugar, " cup corn sirup, l
tablespoon butter, / teaspoon va
nilla, y cup nutmeats (optionaD.
Mix all ingredients except vanilla.
Cook, stirring constantly until mix
ture boils. Stir occasionally until
soft-ball stage (you can pick this
ball up between the fingers. Re-
move from ire and cool. Add va
nilla. Beat until surface begins to
dull, add nutmeats. (The longer
its beaten, the creamier 1t will be-
from Mrs. C. L. j., Oron Hill.J
I'm In q great hurry, as We are
aboard our boat at Leonardtown
rust starting down the inland wa
terway to spend the winter In Flor
ida. won't see another Wash
ington Star until April. But I do
know how to make creamy fudge,
% I'm writing this for Mrs. A. E. L..
Bethesda.
There are several rules to observe
when making fudge. You have to
learn by experience about the soft
ball stage. But here are the rules:
l. Do not let the fudge boil until
the sugar is thoroughly dissolved.
Z. Do not stir while boiling. 3.
When soft-bal stage is reached.
pour the fudge into q clean bowl
ana do not scrape out what sticks
to the saucepan. This Is grand to
eat "as is," but If scraped into the
other 1t will make 1t "grainy." 4.
Let cool until you can put your
fingers in it without getting burned.
8. Have your creased pan ready and
pour the stirred fudge into 1t as
quickly Is possible. 1t Is better to
have some one else smooth 1t out
q you pour. 6. After you once
start to stir you must not stop until
it is done. II you stop to rest. it
will get "grainy."
A package Of cut-up marshmal-
lows put into the fudge Just before
II n finished makes 1t better.
(From Mrs. Z. v. B., Arlinotor-)
First OF all, buy . good candy
It will pay for itself
very soon in the successful patches
Of fudge you make. I just made
some peanut butter fudge and
cooked 1t to $40 degrees (candy
and 1t turned out
nice and creamy. Here Is the
recipe:
Two cups brown sugar, l cup
white sugar. u cup milk, V cup
white corn sirup, pinch Of salt.
Boil these together, stirring occa-
to prevent sticking. At $40
degrees remove from fire and cool
slightly. Add u cup any, kind sof3
peanut butter and u teaspoon We
nilla. Beat till creamy. but soft
enough to pour into creased pan.
Out in squares when almost cold.
Another very good recipe Tor
chocolate fudge with or without
nuts) is Smith College FUDGE:
One-fourth cup butter, / cup
white sugar. / cup brown sugar. VI
cup white corn sirup, II cup thin
cream, III teaspoons vanilla, 3
squares (ounce) bitter chocolate.
Melt butter and chocolate over
low heat, then add other ingredi-
ents and mix well. Stir steadily
and cook to soft-bal stage (235-
$40 degrees). Remove from fire and
cool slightly. Add vanilla and beat
until 1t begins to thicken. Pour
into creased pan, cool and cut in
squares.
I have found that adding little
corn sirup to any kind of fudge or
boiled cake icing keeps it from be-
coming sugary and makes it nice
and creamy. Also, slightly cooling
fudge before beating helps creami-
ness.
TO GLAZE FURS?
from Mrs. W. II. c., Wdshington.)
Will some one please tell me what
Is used to glaze furs?