Fudge Hearts or Rounds
A historical recipe from Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909).
A historical recipe
Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909). Project Gutenberg eBook #13177.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909). Digitised by Project Gutenberg, eBook #13177 (https://www.gutenberg.org/ebooks/13177). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
- 2 cups of granulated sugar
- a cup of condensed milk
- a cup of water
- a cup of butter
- 1 teaspoonful of vanilla extract
Method
- 2 cups of granulated sugar, 1/3 a cup of condensed milk, 1/3 a cup of water, 1/4 a cup of butter, 1-1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract.
- Boil the sugar, milk and water to 236° F., or to the "soft ball" degree;
- stir gently every few minutes;
- add the butter and let boil up vigorously, then remove from the fire and add the chocolate;
- let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar.
- Pour into a pan lined with paper to stand until cooled somewhat;
- turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.