Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/56

52 COCOANUT FUDGE.

Place in kettle

Stir continuously and cook to very soft ball or 238 degrees.

Set on tub, flavor with vanilla and add to it one lb. string or thread cocoanut.

Stir cocoanut in and beat until batch starts to thicken and pour out on wax paper between iron bars set 10×30 inches and spread out to fill irons.

When set, mark deep into one-inch squares, break off and stack in pan for counter.

CARAMEL CREAM FUDGE.

Place in kettle Cook to soft ball or 237 or 238 degrees and set on tub.

Add to batch one lb. fondant and work smooth with wooden paddle and beat until it starts to thicken, then pour on wax paper between iron bars (set 10×30 inches) and spread out to fill irons.

When cool, mark in one-inch squares, break off and stack in pan for counter.

MAPLE PECAN FUDGE.

Make batch of maple fudge and when ready to pour add ¾ lb. broken pecans, stir in well and finish.