|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
FUDGE(Candies And Sweets) - (The International Jewish Cook Book)
Boil together two cups of granulated sugar, one-eighth teaspoon of salt
and one cup of milk or cream, until when tried in cold water, it will
form a soft ball (about eight minutes). Add one-half a cake of Baker's
chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat
until smooth and creamy; pour into greased pans; cool and cut in
FUDGE (AS MADE BY MARY)Two cups of granulated sugar, 1 cup of sweet milk, 1/4 cup of butter,
1/4 cake or 2 squares of Baker's unsweetened chocolate. Cook all
together until when tried in water it forms a soft ball. Remove from
fire, flavor with vanilla, beat until creamy, pour in buttered pan and
when cooled cut in squares.
FUDGE SQUARES1/4 cup shortening
1/2 cup sugar
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon juice; mix in milk
slowly; add flour, baking powder and salt which have been sifted
together; add cocoanut. The batter should be quite stiff. Drop by
small spoonfuls on greased pan. Do not smooth over, but allow space
for spreading. Bake in moderate oven 15 to 20 minutes.
FUDGE1 cup molasses
2 cups brown sugar
1 cup water
3 tablespoons vinegar
1/2 teaspoon cream of tartar
3 tablespoons butter
1/2 teaspoon bicarbonate of soda
Put molasses, sugar, water and vinegar into saucepan and stir; when
boiling add cream of tartar and boil until very brittle when tested in
cold water; add butter and soda and pour on buttered platter. When
cool enough to handle, butter hands and pull until light brown. Cut
with scissors into small pieces.
FUDGESFrom MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
One pound white sugar; one-quarter pound chocolate; four
tablespoonfuls of molasses; one cup of sweet milk, and a piece of
butter the size of a walnut. Boil until it will harden in water.
Flavor with vanilla and pour on a buttered slab.
Chocolate FudgeFour cups sugar (white), two cups milk, one pound butter, one cup grated
chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly
(as for sucre a la creme) pour on buttered plates and cut into squares.
Chocolate FudgeTwo cups sugar, one-fourth cake Baker's bitter chocolate, one cup milk,
butter size of an egg, vanilla to flavor. Scrape chocolate, add sugar,
milk and butter. Boil until a ball can be formed with fingers in a
little cold water. Beat in vanilla, beat until quite stiff. Put in
buttered platter. A cup of chopped nuts may be added, if desired.
Cocoanut FudgeTwo cups sugar, one cup milk, one box desiccated cocoanut, small lump
butter. Cook sugar, milk and butter fifteen minutes, take off the fire,
and beat with a spoon. When partly creamed, add cocoanut and one
teaspoonful vanilla. Stir well, pour into buttered pan and cut in
Cream FudgeTwo cups sugar, one cup milk, small lump butter. Cook fifteen minutes,
set pan in a cool place, and when about half cooled beat with a spoon.
Pour when creamy into buttered pan and cut when still warm into squares.
Vanilla or any other flavoring improves this fudge.
FudgeOne and one-half pound granulated sugar (equal to three cups), one cup
cream, one-half teaspoonful salt; put in saucepan and boil. Nuts, three
squares bitter chocolate (Baker's). One heaping tablespoonful butter,
one teaspoonful flavoring; cut up cup marshmallows in little squares.
Maple Cream FudgeOne and three-fourths cup sugar, three-fourths cup milk, one-third cup
maple syrup, butter size of an egg. Mix all ingredients together in an
enameled saucepan, boil about ten minutes, beat until almost stiff and
pour into buttered platter, mark into squares while warm. Cocoanut or
chopped nuts, added while beating, makes a variety.
Viewed 2058 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|