Foods Recipes

2 c Sugar

2 Squares (2 oz) unsweetened

-chocolate 1 c Light cream

1 tb Butter

Fudge was popular in the 19 th cntury at women's colleges. These recipes come froma booklet in 1905. Combine sugar, coarsely chopped chocolate, and cream. Cook overmoderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, add butter, and cool slightly. Beat until fudge begins to harden, then transfer to a buttered platter. Cut intosquares before the fudge is absolutely firm. Makes a little more than 1 pound. VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is removed from the heat.

12 oz Chocolate Chips

12 oz Butterscotch Chips

1/2 c Chopped Walnuts

2 tb Cooking Oil

Mini Marshmallows Melt butterscotch chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Stir in walnuts. Pour into pan. Arrange one layer of mini-marshmallows on top. Melt chocolate chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Pour over marshmallows. Chill. Use a hammer and chisel to cut. From: Syd's Cookbook.

12 oz Milk chocolate chips

6 oz Semisweet chocolate

1 cn Sweet condensed milk (14 oz)

1/3 c Confectioners sugar

1 ts Vanilla

1 c Chopped nuts

Grease a 8" x 8" pan. Microwave the chips and condensed milk, uncovered, in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then add nuts until well blended. Pour into a prepared pan, and spread evenly. Chill until firm. From: Lawrence Kellie Date: 08-12-93

1/4 c UNSWEETENED COCOA

14 oz SWEETENED CONDENSED MILK

1 c WATER

2 T ORANGE PEEL; finely grated

1 T LIGHT CORN SYRUP

4 c GRANULATED SUGAR

1 c BROWN SUGAR; firmly packed

1 c DATES; chopped

1 c NUTS; chopped

In a heavy 4-quart saucepan, combine cocoa, condensed milk, water, orange peel, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 236 F (115 C) or soft- ball stage. Remove from heat and allow mixture to cool to lukewarm. Meanwhile, butter a 9-inch square baking pan; set aside. Add dates and nuts to fudge. Using a wooden spoon, stir until mixture thickens and begins to set up. Scrape into prepared pan. Refrigerate 3 hours or until firm. Cut into 1-inch squares. Serve immediately, or store in an airtight container in the refrigerator. Shared by ELLIE COLLIN (CMKD93F)

Karen Mintzias 3 tb Unflavored gelatine

1/2 c Cold water

1/3 c Boiling water

2 c Sugar

4 tb Extract *

Food coloring ** 1/4 c Pistachio nuts; chopped

1 c Confectioners' sugar

* Extract: may use orange, lemon or raspberry extract. ** Food Coloring: Use appropriate color to match flavor. Soften gelatine in cold water. Add sugar to boiling water. Bring to boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add flavoring and coloring. Pour into ungreased, 8-inch square pan. Add nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut into 1 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar at room temperature. Serve with Greek Coffee. From "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7. Typed for you by Karen Mintzias