Ingredients Jump to Instructions ↓

  1. 2 cups of granulated sugar

  2. 1/2 cup of French fruit, cut fine

  3. 1/4 cup of glucose or corn syrup

  4. 1 teaspoon of vanilla

  5. 1 1/2 cups of cream

Instructions Jump to Ingredients ↑

  1. Instructions Stir the sugar, glucose and cream until the sugar is dissolved, then cook to the soft ball degree, or 236 deg F. In cold weather let the thermometer stand in a warm place a few moments before setting it into the saucepan. Stir the mixture occasionally, but very gently. In stirring lift the thermometer to stir underneath it. When the syrup is cooked enough, remove the saucepan to a cake cooler or wire coffee-stand, that a current of air may pass below it. Let stand until it is quite cool, then add the fruit and the vanilla and beat the mixture until it thickens and grains a little, then turn into a bread pan, neatly lined with waxed paper. When set (in about fifteen minutes) turn from the pan, peel off the paper and cut in cubes. In making chocolate fudge, add one or two squares or ounces of chocolate just as the pan is taken from the fire. Fudge in which glucose is used has to be beaten a little longer before it thickens and grains than fudge in which it is not used; if properly handled the fudge will, however, be softer and finer grained.


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