A Little Candy Book for a Little Girl

The sugar, milk, chocolate and butter Betsey cooked to the usual "soft ball" stage, removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and pecans, beat till it was thick and poured quickly into a buttered pan and marked into squares.

Chocolate Brown Sugar Almond Fudge

When the almonds were shelled Betsey liked to blanch them. After they had been covered with boiling water for about a minute she could remove the brown skins very easily and divided them in halves.

The sugar, milk, chocolate and butter were all ready to boil. Betsey let them cook till a little of the syrup dropped in cold water formed a soft ball, then removed the saucepan from the fire, stood it in a pan of cold water, added the almonds and vanilla, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.

Chocolate Brown Sugar Peanut Fudge

While the sugar, milk, chocolate and butter were cooking, Betsey shelled the peanuts. When the candy was sufficiently cooked, so that a little of it, dropped in cold water, formed a soft ball between the thumb and finger, it was removed from the fire and the saucepan stood in a pan of cold water. Betsey next added the nuts and vanilla, beat the fudge till it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.

Chocolate Brown Sugar Fig Fudge

The sugar, milk, chocolate and butter were cooked until a little of the syrup dropped in cold water formed a soft ball.

The saucepan was then removed from the fire and stood in a pan of cold water.

Now Betsey added the vanilla and figs (the figs she had prepared by wiping each one with a damp cloth, removing the little hard stem and cutting into small pieces), beat the fudge till it was as thick as heavy cream, poured quickly into the buttered pan and marked in squares.

Chocolate Brown Sugar Date Fudge

After Betsey had prepared the dates by removing the long stone and cutting each date in four pieces she put the sugar, milk, chocolate and butter on to boil. As soon as the syrup formed a soft ball between the thumb and finger when a little of it was dropped in cold water she removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and dates, beat the fudge till it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

Chocolate Brown Sugar Raisin Fudge

While the sugar, milk, chocolate and butter were boiling Betsey poured boiling water over the raisins, let them stand a minute or two, then drained and spread on a towel to absorb all of the moisture. She then cut them in halves.

When a little of the candy dropped into cold water formed a soft ball Betsey removed the saucepan from the stove, placed it in a pan of cold water, added the raisins and vanilla, beat the fudge until it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Chocolate Brown Sugar Marshmallow Fudge

The candies in which Betsey put marshmallow cream she considered her "very choicest" as she expressed it.

Cooking the sugar, milk, chocolate and butter until a little of the syrup, when dropped in cold water, formed a soft ball, then removing from fire and standing the saucepan in a pan of cold water, she next added the vanilla and marshmallow cream, beat the fudge till it was thick like heavy cream, poured quickly into a buttered pan, then marked in squares.

Cocoa Walnut Fudge

After the sugar, milk, cocoa and butter were cooked so that a little of the syrup formed a soft ball when it was dropped in cold water, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the nuts and flavoring, beat till it was thick like cream, poured quickly into a buttered pan and marked in squares.

Cocoa Pecan Fudge

Mother forgot to write out in the previous recipes that it was better to first melt your butter and add the cocoa and sugar gradually, then the milk a little at a time, so that it would be smooth, but, fortunately, Betsey remembered. These she let cook until a little of the syrup dropped in cold water formed a soft ball, then removing the saucepan from the fire, Betsey placed it in a pan of cold water, added the vanilla and pecan meats, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Almond Fudge

Betsey shelled the almonds, covered them with boiling water for about a minute, then removed the brown skins and divided the almonds in halves.

Melting the butter in the saucepan she added the cocoa and sugar gradually, then the milk and let them boil until a little of the syrup dropped in cold water formed a soft ball. Taking the saucepan from the fire, she stood it in a pan of cold water, added the vanilla and almonds, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Peanut Fudge

The butter was melted, the cocoa and sugar added gradually, the milk a little at a time, then all boiled until a little of the syrup dropped in cold water formed a soft ball. Taking from the fire, Betsey placed the saucepan in a pan of cold water, added the vanilla and peanuts, beat until it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Fig Fudge

When the figs were each wiped with a damp cloth, the hard little stems removed, and the figs cut into small pieces, Betsey then melted the butter, added the cocoa and sugar gradually, poured in the milk a little at a time and boiled until a little of the syrup formed a soft ball when dropped in cold water.

Removing the saucepan from the fire and standing it in a pan of cold water, she added the figs and vanilla, beat the fudge till it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Date Fudge

Betsey removed the long stones from the dates, then cut each date into four pieces. The candy she made by first melting the butter, adding to that gradually the cocoa and sugar, then the milk a little at a time. These she let boil until a little of the syrup, when dropped in cold water, formed a soft ball. It was then ready to remove from the stove and place the saucepan in a pan of cold water; this Betsey did, then added the dates and vanilla; beating the fudge until it was as thick as heavy cream, pouring quickly into a buttered pan and marking it in squares.

Cocoa Raisin Fudge

This time Betsey thought she would try the small sultana raisins in place of the regular seeded ones. Covering them with boiling water for a minute or two to soften, she then drained off the water and spread on a towel to dry.

These did not need to be cut, but any little stems that might be on them must be picked off.

After she had melted the butter, added the cocoa and sugar gradually, then the milk a little at a time, she let the mixture boil until a little of the syrup dropped in cold water formed a soft ball. Removing from the fire, she placed the saucepan in a pan of cold water, added the raisins and vanilla, beat until the fudge was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Marshmallow Fudge

When the butter was melted, the cocoa and sugar added gradually, the milk poured in a little at a time, then all cooked until a little of the syrup, when dropped in cold water, formed a soft ball, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and marshmallow cream, beat the fudge until it was thick like heavy cream, poured it quickly into a buttered pan and marked in squares.

Coffee Walnut Fudge

The sugar, coffee and butter were cooked until a little of the syrup, dropped in cold water, formed a soft ball. Betsey then removed the saucepan from the fire, stood it in a pan of cold water, added the walnut meats, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Coffee Pecan Fudge

Betsey boiled the sugar, coffee and butter until a soft ball formed when she dropped a little of the syrup in cold water.

Removing the saucepan from the fire, she placed it in a pan of cold water, added the pecan meats, then beat the fudge until it was thick like heavy cream. Pouring quickly into a buttered pan, she marked the candy into squares.

Coffee Almond Fudge

While the sugar, coffee and butter were cooking, Betsey shelled and blanched the almonds. This was done by covering the almonds with boiling water for about a minute so that the brown skins might be easily removed. The almonds were then split in halves.

As soon as the candy formed a soft ball by dropping a little of the syrup in cold water, Betsey removed it from the fire, placed the saucepan in a pan of cold water, added the almonds, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.

Coffee Peanut Fudge

Betsey shelled the peanuts while the sugar, coffee and butter boiled until a little of the syrup dropped in cold water formed a soft ball. Then she removed the saucepan from the fire, stood it in a pan of cold water, added the peanuts, beat the fudge until it became thick, poured it quickly into the buttered pan and marked in squares.

Coffee Raisin Fudge

After measuring the sugar, coffee and butter, they were boiled until a little of the syrup, dropped in cold water, formed a soft ball.