Nut Fudge
Reading edition
(Photograph on front cover)
DIRECTIONS INGREDIENTS For 1⅓ lbs. For 2¾ lbs.
1. Mix in saucepan COCOA 6 tablesp. ¾ cup
SUGAR 1½ cups 3 cups
CORN SYRUP 1½ tablesp. 3 tablesp.
PET MILK 9 tablesp. 1⅛ cups[1]
WATER 3 tablesp. 6 tablesp.
2. When well blended, cook over low heat, stirring until sugar dissolves. Boil slowly, stirring now and then until candy reaches soft ball stage (see note). Cool at room temperature, without stirring, until lukewarm, or until the hand can be held comfortably on bottom of pan.
3. Add SALT few grains ⅛ teasp.
VANILLA ¾ teasp. 1½ teasp.
4. Beat until candy holds its shape. Pour into greased pan measuring about 9 × 5 inches 9 × 9 inches
5. Press into top of fudge the moment it is poured into pan whole blanched ALMONDS[2] 1½ dozen 3 dozen
6. Have nuts in rows about 1½ inches apart. Cut into squares when cool.
7. Makes 1½ dozen, 1½-in. pieces 3 dozen, 1½-in. pieces
For Plain Fudge, simply omit the nuts in the above recipe.
Note: Drop a tiny bit of the hot mixture into a bowl of cold water. If it stays together in a soft ball and does not fall apart when you lift it out of the water with your fingers, then the Fudge has cooked long enough. Be sure to take candy off the heat while testing. Do not use ice cold water.
GRAND TO SERVE AT A BIG HOLIDAY PARTY
Big Bowl of Eggnog[3] (placed in a wreath of holly or evergreens)
Small Slices of Quick Fruit Cake[3] Cheese Chips[3]
Nut Fudge[3] Salted Nuts Holiday Crescents[3]
