Chocolate Fudge
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
Method
- Three cups of brown sugar, Three-fourths cup of water, Butter the size of an egg, One-half cake of chocolate, One teaspoonful of vanilla.
- Put sugar and water on to cook.
- When it begins to boil, add butter, and let it cook until it will form a soft ball when tried in cold water.
- Add vanilla, remove from stove, and beat in the chocolate.
- Beat until creamy, then pour into buttered plates.
- Cut into squares when cold.
Plating
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