CAKES, COOKIES AND CONFECTIONS
and allow to cool. When cool stir until it begins to thicken, add nuts and pour into well buttered pan, ¾, in. deep. Cut in squares.
Marshmallow Fudge
| 2 c. sugar | 1 tsp. vanilla |
| ⅔ c. milk | ¾ c. nut meats or raisins |
| 2 sq. chocolate, or ½ c. cocoa | 1 c. marshmallows, cut in quarters |
| 1 tbsp. butter | Speck salt |
Cook sugar, cocoa and milk slowly, stirring only until it boils. Cook until it forms a firm soft ball in cold water or 236° F. Add butter, remove from fire and let stand until cool. Add vanilla and beat until the mixture begins to thicken. Add the prepared nuts and marshmallows, pour at once into well buttered pan and mark in squares.
Caramel Fudge
| 3 c. sugar | 3 tbsp. butter |
| 1 c. boiling water | 1 c. nut meats |
| 1 c. milk or cream | |
Smooth flat pan best to use, such as iron or aluminum frying pan. Carmelize (melt) ½ cup sugar ,stirring constantly to prevent burning. Add 1 cup boiling water and when cooked until smooth add remainder of sugar and milk alternately. Cook quickly until a firm ball, or 248° F. Add butter, allow to cool, beat until creamy. When it begins to thicken add nuts. Pour into buttered pan and mark in 1 inch squares.
