A Selection of Old-Time Recipes for Fudge

By Read Books Ltd.

Authored by various experts, this vintage series of books reveals how to create traditional British sweets, long-loved by young and old, and is sure to delight anyone with an interest in old-time confectionary. This edition includes a variety of delicious fudge recipes, including caramel, chocolate, coffee, marshmallow, and peanut butter flavours. Full contents: Confectionery - Aloha Fudge - Angel Food Fudge - Baked Fruit Fudge - Caramel Fudge - Children’s Fudge - Chocolate Egg Fudge - Chocolate and Nut Fudge - Cocoa Fudge - Coffee Fudge - College Fudge - Date Fudge - Divinity Fudge - Fluffy Ruffles Fudge - Fig and Raisin Fudge - Honey Cherry Fudge - Marshmallow Chocolate Fudge - Marshmallow Fudge - Maple and Marshmallow Fudge - Maple Fudge - Maple Nut Fudge - Nut Fudge - Pecan Fudge - Trilby Fudge - Peanut Butter Fudge - Princess Fudge - Raspberry Nut Fudge - Sorority Fudge - Southern Fudge - Sultana and Nut Fudge - Fudge With Whipped Cream. We are republishing this charming, classic text in a high quality, affordable edition, complete with a newly written introduction.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Oct 12, 2011
• ISBN: 9781447490241

Book preview

ALOHA FUDGE

1 lb. (2 cups) brown sugar

1 1/2 gills (3/4 cup) milk

1 oz. (2 tablespoonfuls) butter

2 ozs. unsweetened chocolate

1 teaspoonful vanilla extract

1/2 teaspoonful rose extract

Put the sugar, milk, butter, and chocolate into a saucepan and bring slowly to boiling-point; then boil, stirring all the time, to 240°, or until it forms a soft ball when tested in cold water.

Remove from the fire, add the extracts, and beat till creamy. Pour into buttered tins and mark into squares before it hardens.

ANGEL FOOD FUDGE

1 gill (1/2 cup) strained honey

1 gill (1/2 cup) water

2 whites of eggs

1/4 lb. (1 cup) blanched and chopped almonds

2 teaspoonfuls orange-flower water

1 lb. (2 cups) sugar

Pinch cream of tartar

Put the sugar, honey, and water into a saucepan and stir until dissolved; then add the cream of tartar and boil until it registers 254° by the thermometer, or until, when tried in cold water, it forms a hard ball.

Beat the whites of the eggs to a stiff froth; then