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Fudge No. 1

Probably no other candy is so well known and so often made as fudge. Even persons little experienced in candy making have success with candy of this kind. Another advantage of fudge is that it can be made up quickly, very little time being required in its preparation. Several varieties of fudge may be made, the one given in the accompanying recipe being a chocolate fudge containing a small quantity of corn starch.


  • 3 cups sugar
  • 1 1/4 cups milk
  • 2 tablespoons butter
  • pinch of salt
  • 2 squares chocolate
  • 1 tablespoon corn starch
  • 3 tablespoons water
  • 1 teaspoon vanilla


Mix the sugar, milk, butter, and salt and boil until a very soft ball will form in water. Then add the chocolate and the corn starch, which has been moistened with the cold water. Boil to a temperature of 236 degrees or until a ball that will hold together well and may be handled is formed in cold water. Remove from the fire and allow the mixture to cool until there is practically no heat in it. Add the vanilla, beat until thick, pour into a buttered pan, cut into squares, and serve.


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Woman's Institute Library of Cookery, Volume 5.

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