Family Weekly Cookbook MELANIE DE PROFT, Food Edit,
Chocolate Fudge
1 6-oz. can evaporated milk
cup water
4 sq. (4 oz.) unsweetened chocolate
4 cups sugar
Vj teaspoon salt
2 tablespoons light corn sirup
Vi cup butter or margarine
4 teaspoons vanilla extract
' cup halved red maraschino cherries, drained
1. Combine first six ingredients in a heavy 3-qt.
saucepan. Stir over low heat until sugar is dis
solved and chocolate melted, washing down
crystals occasionally.
2. Increase heat to medium and bring mixture
to boiling. Cook, stirring occasionally, until
candy thermometer registers 234F (soft ball
stage: forms soft ball in very cold water).
3. Remove mixture from heat and cool to luke
warm (about 110F) without stirring or jarring
saucepan.
4. Add butter and extract; beat until mixture
is dull in color and begins to thicken. Quickly
turn into buttered 9-in. square pan and spread
evenly. Lightly mark into 64 squares and press a
cherry half into center of each piece. Set aside
to cool completely.
5. When firm, cut into squares.
About 2 lbs. fudge
Note: If desired, vary the toppings on batches
of fudge, using flaked coconut on some and
toasted almonds on others.
Almond Fudge Stir Vi cup chopped toasted
almonds into cooled fudge along with butter
and extract.
Peanut Butter Fudge: Stir Vs cup creamy pea
nut butter into the cooled fudge along with the
butter and extract.
Marshmallow Fudge Stir 32 (Vi lb.) marsh
mallows, quartered, into cooled fudge along with
butter and extract.
Tutti-Frutti Fudge Stir Vi cup each candied
cherries, candied pineapple, and raisins into
cooled fudge along with buttersand extract.
Honey Caramels
2 cups sugar
1 cup strained honey
1 cup light corn sirup
1 cup milk
3 cups heavy cream
2 tablespoons vanilla extract
1. Mix first four ingredients together in a heavy
saucepan; stir over low heat until sugar is
dissolved, washing down crystals occasionally.
Increase heat to medium. Cook, stirring occa
sionally, until candy thermometer registers
238 F (soft ball stage).
2. Add 2 cups cream very slowly so that boiling
does not stop; cook over medium heat until mix
ture reaches 238F.
3. Add remaining 1 cup cream very slowly;
cook to 246F (for firmer caramels cook the mix
ture to 250F).
4. Remove from heat; let stand 5 min., then
blend in vanilla extract.
5. Without scraping bottom or sides of sauce
pan, pour into a well-buttered 9-in. square pan.
Cool at least 3 hrs., or until firm.
6. Turn out onto marble slab or wooden board.
(If caramels stick to pan, hold pan over low heat
for a few seconds to release.) Cut into small
squares with a sawing motion.
7. Wrap pieces in moisture-vaporproof material.
Store in tightly covered container in a cool, dry
place. fVi lbs. caramels
(Continued on page 14)
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