Fudge

 

Here is another fudge recipe. Candy making is an old and wonderful art form, something I do not excel at, unfortunately.  This recipe in particular reminds us that candy making originated as a hands-on process. The recipe indicates that it should be stirred for some undefined amount of time, which when you think about the fact that the hand mixer was not invented until the 1950s, many home candy makers and professionals as well, had to be incredibly strong to stir and beat their mix just so. I remember a recipe of Gram’s that said “beat 100 strokes” and that was a pretty modern recipe.

It is no wonder people these days are so out of shape. We don’t have to work for our sweets and treats! :-)

Fudge

2 c sugar, 2 squares bitter chocolate, 1/4 teas cream of tartar, 1/2 c water, 1 c chopped nuts, 2 tbs butter

Put sugar, cream of tartar & water in pan, adding a pinch of salt. Stir just enough to prevent sticking & burning then, when boiling, add chocolate, melted & boil until a small amount dropped in cold water will form a soft ball. When candy is removed from fire, add butter, then let stand until quite cool, before starting to beat. Stir fast, & just before it starts to set add 1 teas flavoring & chopped nuts

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