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.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400105.2.61.5.10
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New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45
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160A Fudge Secret New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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