MARSHMALLOW FUDGE

[Illustration:  MARSHMALLOW FUDGE.]

    1st BATCH

2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker’s Chocolate, 1 teaspoonful of vanilla, Nearly half a pound of marshmallows, split in halves.

    2nd BATCH

2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker’s Chocolate, 1 teaspoonful of vanilla.

Start with the first batch and when this is nearly boiled enough, set the second batch to cook, preparing it in the same manner as the first.  Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236 deg.  F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan).  In the meantime the second batch should be cooking and the marshmallows be gotten ready.  When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken, then turn it into a pan lined with waxed paper.  At once dispose the halves of marshmallows close together upon the top of the fudge.  Soon the other dish of fudge will be ready; set it into cold water and when nearly cold, add the vanilla and beat as in the first batch, then pour it over the marshmallows.  When the whole is about cold turn it onto a marble, or hardwood board, pull off the paper and cut into cubes.  If one is able to work very quickly, but one batch need be prepared, half of it being spread over the marshmallows.

CHOCOLATE DIPPED FRUIT FUDGE

[Illustration:  CHOCOLATE DIPPED FRUIT FUDGE.]

    FRUIT FUDGE

    1-1/2 cups of granulated sugar,
    1 cup of Maple Syrup,
    1-1/2 cups of glucose (pure corn syrup),
    1/2 a cup of thick cream, or
    1/3 a cup of milk and 1/4 a cup of butter,
    3/4 a cup of fruit, figs, and candied cherries and apricots, cut in
        small pieces.

    CHOCOLATE FOR DIPPING

    1/2 a cake or more of Baker’s “Dot” Chocolate.

Stir the sugar, syrup, glucose and cream until the sugar is melted, cover and let boil three or four minutes, then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water, or, until the thermometer registers 236 deg.  F. Set the saucepan on a cake cooler and when the mixture becomes cool, add the fruit and beat until it becomes thick, then turn into pans lined with waxed paper.  In about fifteen minutes cut into squares.  Coat these with the “Dot” Chocolate.