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A Fudge Secret

This is a fudge recipe apparently infallibly resulting in the most delicious creamy candy which is the despair of those who can make only the hard, grainy kind. Two cups of sugar mixed thoroughly with two tablespoons of cocoa; one cup of milk is added and the mixture slowly boiled until, when tested in cold water, it forms a soft ball. Add a piece of butter the size of a walnut and a little vanilla, The secret is in not beating or stirring the ingredients until the fudge has cooled. The cooling is done by placing the pan in another pan of cold.

water, which is changed as soon as it becomes warm. No stirring is done until the finger can be thrust into the centre of the candy without being burned. At this moment it should be beaten until it thickens enough to pour easily but not to flatten. Turn out on to a buttered plate.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19400105.2.61.5.10

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45

Word count
Tapeke kupu
160

A Fudge Secret New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45

A Fudge Secret New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45

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