SUPERFINE FUDGE

Shannon News, 27 November 1928, Page 4

SUPERFINE FUDGE

There is a knack in getting fudge just right, and ono likes to make sure that a creamy product will reward one's efforts. Here are the ingredients from a recipe of a confectioner 1 who is a. postgraduate in the art of /good fudge making: Four cupfuls of sugar (preferably half brown), 1% cupfuls of evaporated milk, J pound of unsweetened chocolate, 1-8 pound of butter, 1 can of marshmallows and 1 tablespoonful of vanilla. These quantities make What is considered a “ double batch ” but 1 this amount beats better than a smaller one, and it will keep moist and creamy a week' or more if packed in a covered tin box.

■ Here’s the technique: Melt the cho- ; colate first and cream in ,the sugar., Add the milk, stir it while - cooking until the sugar dissolves-and no longer unless it seems to be sticking in the, bottom of thc'ipan. ■ When-- nearly done, test it in cold water. If it forms a ball that holds together well, it is done. Avoid over-cooking. Remove it from the fire and place it in a pan of cold water until it cools a little. Add the butter, marshmallows cut in quarters, and vanilla. Beat it as long as possible to. do so before turning out., or until the marshmallows look uneven and bumpy.