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1949 Home Ec Fudge

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

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.

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


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