Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

1949 Home Ec Fudge




Source of Recipe


rc-Phil


Recipe Introduction


So there it is, courtesy of "Food and Nutrition for the Family", distributed by the Philadelphia School District, Division of Home Economics, 1949




List of Ingredients






2 cups sugar
6 tablespoons cocoa or 2 squares cooking chocolate (the unsweetened kind)
1 tablespoon of corn syrup
salt
2/3 cup milk
2 batlespoons butter
1/2 teaspoon vanilla



Recipe



Put sugar, chocolate, syrup, a few grains of salt and milk in a saucepan and palce over a moderate fire (NOTE: This means medium heat, I think). Stir until the sugar dissolves and the chocolate melts. Cook to soft ball state (236 degrees on a candy thermomater, or when a teaspoon forms a soft ball when dropped into a cup
of cold water). Remove from the fire and add the butter and vanilla. Cool without stirring, to lukewarm (110 degrees) (NOTE: This was always the hardest
part for me) When lukewarm, beat until creamy and pour into a buttered pan. When firm, cut into squares. NOTE: If cocoa is used, the fudge will be improved by the addition of 1 tablespoon of butter to replace the fat in the chocolate.


Recipe