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Some traditional southern recipes. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Fudge and Taffy
Chocolate Fudge.
Three cups of granulated sugar, ½ cup of butter, ¼ cake of chocolate, 1 cup of sweet milk. Beat butter and sugar together, then add grated chocolate and milk. Mix well before cooking and cook 20 minutes, stirring constantly. Remove from the fire, beat until stiff and cut into squares.
Chocolate Fudge.
Two cups granulated sugar; ½ cup rich milk, ½ cup of butter, ½ cup molasses, ½ cup grated chocolate, 2 tablespoons of figs, 2 tablespoons raisins, 1/ cup English walnuts, 1 teaspoon vanilla. Mix sugar, milk, molasses and butter together and boil 7 minutes, then add chocolate and boil 7 minutes longer, then fruit, nuts and vanilla. Pour on a greased marble slab, when cool mark into squares.
Marshmallow Fudge.
Two cups granulated sugar, 1 cup of cream, 2 squares Baker's chocolate, butter size of butternut, ½ pound marshmallows. Put sugar and water in saucepan and bring to boiling point, then add chocolate and boil until it hardens in cold water, just before it is done, add the butter and the marshmallows crushing and beating them with a spoon. Continue to stir in marshmallows after fudge has been removed from fire, until all are in. Cool in sheets ¾ of an inch thick and cut in cubes.
Maple Sugar Taffy.
Take 3 coffee cups of maple molasses, and boil until it will stiffen when dropped into cold water. Then remove from fire, and place where it will cool rapidly. Do not stir, until it has become a thick wax. Then with a spoon beat until white and hard. Some hickory nut meats or pecans may be added before stirring it. The taffy should not be grainy. If an inch in depth around the saucepan is buttered, it will prevent boiling over.
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