salt
½ cup nut meats
Melt butter in saucepan, add sugar and milk, stir until boiling point is reached, and boil to 230°F (110°C), or until it forms a soft mass that does not dissolve when tried in cold water. Remove from fire, add marshmallows cut in pieces, and pour on marble slab, large platter, or agate tray that has been wiped with a damp cloth.
When cool, add nut meats cut in pieces, and work with a spatula until candy begins to get sugary. Shape in a flat cake on the slab, and when firm, cut in squares.
Pecan Penuche
1 tbsp butter
¾ cup cream or milk
2 cups brown sugar
¾ cup chopped pecan nut meats
⅓ tsp salt
Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until a soft ball is formed when candy 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. Stir in the chopped pecans and salt, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.
Peanut Penuche
Follow directions for Penuche, using three-fourths cup chopped roasted peanuts in place of pecans.
Raisin Penuche
1 cup light brown sugar
¾ cup cream
1 cup confectioners’ sugar (icing sugar)
1 tsp vanilla
¼ cup raisins
Put brown sugar, powdered sugar, and cream in saucepan. Stir until mixed, bring to boiling point, and boil without stirring to 238°F (114.4°C), 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 raisins, press into a buttered pan, and mark in squares.
Double Fudge I
Make half the rule of Brown Sugar Fudge (see page 66 ), and put in buttered pan. Make half the rule of Chocolate Fudge (see page 47 ), and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.
Double Fudge II
Make Chocolate Fudge by any of the preceding recipes, and spread half an inch thick in a buttered pan or between bars. Make Pecan Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.
Divinity Fudge
2 cups sugar
⅓ cup water
⅔ cup corn syrup
2 egg whites
½ cup water
1 tsp vanilla
⅔ cup sugar
⅔ cup chopped nuts
Put two cups sugar, two thirds cup corn syrup, and half a cup of water in saucepan. Put two thirds cup sugar and one third cup water in another saucepan. Cook contents of first saucepan to 240°F (115.5°C), or until mixture forms a soft ball when tried in cold water. 20 minutes after starting this mixture, begin cooking contents of second saucepan, and cook to 255°F (123.9°C), or until mixture forms a hard ball when tried in cold water. Beat whites of eggs until stiff, add contents of first saucepan, and beat constantly until stiff. Then slowly add contents of second saucepan, continuing the beating. Add nut meats and vanilla, turn into a buttered pan, and cut when cold.
Sea Foam Candy
1½ cups light brown sugar
1 tsp vinegar
½ cup cold water
1 egg white
½ cup chopped nuts
½ tsp vanilla
Put sugar, water, and vinegar in saucepan, bring to boiling point, and cook to 240°F (115.5°C), or until candy forms a ball that will just hold its shape when tried in cold water.
Beat white of egg until stiff but not dry, and add the syrup very slowly, while beating constantly. Beat until it begins to get creamy, add nuts and vanilla, and when it will hold its shape, drop in roughlumps on waxed paper, or turn into a buttered pan, and when firm, cut in squares.
If it does not readily become creamy, set dish over hot water, and stir until it begins to get sugary around the edge, then beat until nearly cold, and use as directed above.
Grape-nuts Divinity Fudge
2 cups sugar
1 tsp vanilla
⅓ cup water
1 cup stoned
½ cup nut meats
Melt butter in saucepan, add sugar and milk, stir until boiling point is reached, and boil to 230°F (110°C), or until it forms a soft mass that does not dissolve when tried in cold water. Remove from fire, add marshmallows cut in pieces, and pour on marble slab, large platter, or agate tray that has been wiped with a damp cloth.
When cool, add nut meats cut in pieces, and work with a spatula until candy begins to get sugary. Shape in a flat cake on the slab, and when firm, cut in squares.
Pecan Penuche
1 tbsp butter
¾ cup cream or milk
2 cups brown sugar
¾ cup chopped pecan nut meats
⅓ tsp salt
Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until a soft ball is formed when candy 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. Stir in the chopped pecans and salt, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.
Peanut Penuche
Follow directions for Penuche, using three-fourths cup chopped roasted peanuts in place of pecans.
Raisin Penuche
1 cup light brown sugar
¾ cup cream
1 cup confectioners’ sugar (icing sugar)
1 tsp vanilla
¼ cup raisins
Put brown sugar, powdered sugar, and cream in saucepan. Stir until mixed, bring to boiling point, and boil without stirring to 238°F (114.4°C), 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 raisins, press into a buttered pan, and mark in squares.
Double Fudge I
Make half the rule of Brown Sugar Fudge (see page 66 ), and put in buttered pan. Make half the rule of Chocolate Fudge (see page 47 ), and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.
Double Fudge II
Make Chocolate Fudge by any of the preceding recipes, and spread half an inch thick in a buttered pan or between bars. Make Pecan Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.
Divinity Fudge
2 cups sugar
⅓ cup water
⅔ cup corn syrup
2 egg whites
½ cup water
1 tsp vanilla
⅔ cup sugar
⅔ cup chopped nuts
Put two cups sugar, two thirds cup corn syrup, and half a cup of water in saucepan. Put two thirds cup sugar and one third cup water in another saucepan. Cook contents of first saucepan to 240°F (115.5°C), or until mixture forms a soft ball when tried in cold water. 20 minutes after starting this mixture, begin cooking contents of second saucepan, and cook to 255°F (123.9°C), or until mixture forms a hard ball when tried in cold water. Beat whites of eggs until stiff, add contents of first saucepan, and beat constantly until stiff. Then slowly add contents of second saucepan, continuing the beating. Add nut meats and vanilla, turn into a buttered pan, and cut when cold.
Sea Foam Candy
1½ cups light brown sugar
1 tsp vinegar
½ cup cold water
1 egg white
½ cup chopped nuts
½ tsp vanilla
Put sugar, water, and vinegar in saucepan, bring to boiling point, and cook to 240°F (115.5°C), or until candy forms a ball that will just hold its shape when tried in cold water.
Beat white of egg until stiff but not dry, and add the syrup very slowly, while beating constantly. Beat until it begins to get creamy, add nuts and vanilla, and when it will hold its shape, drop in roughlumps on waxed paper, or turn into a buttered pan, and when firm, cut in squares.
If it does not readily become creamy, set dish over hot water, and stir until it begins to get sugary around the edge, then beat until nearly cold, and use as directed above.
Grape-nuts Divinity Fudge
2 cups sugar
1 tsp vanilla
⅓ cup water
1 cup stoned
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