. American cookery . to240° F.). Remove from fire, let cool alittle, and beat with spoon until thick andcreamy. Pour into a greased pan, andwhen hard enough mark in kinds of fudge can be made byusing brown sugar, maple sugar, byadding chopped nuts just before beating,or by cooking in the syrup from one totwo ounces of scraped chocolate, or one-quarter cup of cocoa. Divinity Fudge This is made by pouring a chocolateor other fudge while the syrup is in thesoft-ball stage, on the beaten whites ofone or two eggs, as for frosting, and thenbeating until thick and creamy. To make fu
. American cookery . to240° F.). Remove from fire, let cool alittle, and beat with spoon until thick andcreamy. Pour into a greased pan, andwhen hard enough mark in kinds of fudge can be made byusing brown sugar, maple sugar, byadding chopped nuts just before beating,or by cooking in the syrup from one totwo ounces of scraped chocolate, or one-quarter cup of cocoa. Divinity Fudge This is made by pouring a chocolateor other fudge while the syrup is in thesoft-ball stage, on the beaten whites ofone or two eggs, as for frosting, and thenbeating until thick and creamy. To make fudge is a simple thing, butwe believe your difficulty is due to thebeating part of the process. If you donot beat long enough, the fudge will notharden; if you beat too long, it will betoo hard and dry. In the last case, itcan be melted over hot water, or cookedagain in half the original amount of water,and you can try the beating over very little experience will tell you whenit is just right. ADVERTISEMENTS.
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
