Mrs. Greig’s Chocolate Fudge
This is my recipe for Chocolate Fudge: 2 cups of light brown sugar, 1 cup of granulated sugar, 1 cup of cream or milk, piece of butter size of an egg, 2 teaspoons of vanilla. Beat sugar, cream and cocoa until quite creamy, put on the fire and let come to a boil, then add the butter, let boil then until a spoonful dropped in cold water forms a soft ball, remove from fire, add vanilla and beat until quite thick, then pour out on buttered tins to cool. It is delicious if a cup of seedless raisins and a cup of English walnuts are added when fudge is almost ready to pour out. Your truly, M. E. Greig, 301 Hughes-st., Dayton, O. Source: The Dayton Herald – 30 Nov 1911.
Miss Miller’s Chocolate Fudge
Chocolate Fudge: Mix well in a saucepan, 2 cups granulated sugar and either 3 teaspoons grated chocolate or 4 teaspoons cocoa. Pour in 3/4 cup milk and stir until sugar is entirely dissolved; place on fire and stir for five minutes, then add two tablespoons butter, cook until a soft ball in water. Remove and add one teaspoonful vanilla. Beat until creamy and turn into a buttered platter. If followed carefully the result will be a good creamy fudge and not lard and sugar. Miss G. E. Miller, 2108 W. Third-st. Source: The Dayton Herald – 30 Nov 1911.
Ms. Cartwright’s Chocolate Fudge
Take 2 large cups of granulated sugar, 1/2 cup milk, 1/2 cup cream mixed. Pour over sugar and cook until dissolved. Mix 4 lbs. cocoa with a little milk so as to make a smooth paste, add this to the dissolved sugar and boil rapidly stirring all the time to keep from sticking. To test, have a cup of cold water, drop a little from the end of a spoon and if it forms a soft ball remove from fire and add 2 tablespoons butter. Set aside to cool for 3 minutes, then beat until thick. Pour into a well greased pan and mark in squares. Bertha Cartwright, 511 Germanton-st. Dayton, O. Source: The Dayton Herald – 30 Nov 1911.
Mrs. Cahall’s Chocolate Fudge
Chocolate Fudge Recipe: Put together in a two quart kettle the following: Two cups granulated sugar, one teaspoonful of cocoa, two tablespoonfuls of cooking molasses, one-half cup of sweet milk. Stir all together well, before putting on the fire. Stir it occasionally while it is cooking. When it has cooked about five minutes, drop in a lump of butter the size of a walnut, cook two minutes longer. Test a little in cold water, if it forms a soft ball, it is done. Take from fire, and beat, until it begins to thicken. Add while beating two teaspoonsful of vanilla, pour out in a greased pan, when cool, mark off in squares. Yours truly, Mrs. Bessie Cahall, 295 Air-st. City. Source: The Dayton Herald – 30 Nov 1911.
Ms. Werkmeister’s Chocolate Fudge
Chocolate Fudge: 2 cups brown sugar, 3/4 cup milk, 1/3 cup grated sweet chocolate, 1 tablespoonful butter, 1/4 teaspoonful cinnamon, 1 tablespoonful vanilla. Melt chocolate in saucepan, add the cold milk and cook for a minute, then add the sugar and stir occasionally until it forms a soft ball when tried in cold water. Stir in the butter, cinnamon and vanilla, and remove from fire and beat until it begins to thicken. Pour quickly into buttered tins and when cool cut in squares. Estella C. Werkmeister, 48 E. Jones-st., City. Source: The Dayton Herald – 30 Nov 1911.
Mrs. Clark’s Chocolate Fudge
Chocolate Fudge: 2 cups brown sugar, 1 cup white sugar, 1 cup milk, nearly 1 cake of chocolate or 3 tablespoons of cocoa, butter size of walnut. Boil until it makes a soft ball in water, take from fire and cool. Add a pinch of salt, also 1 teaspoon of vanilla. When cool begin to beat and add the stiffly beaten white of an egg. When it begins to bream, pour out in greased pan and cut into squares. Do not stir while boiling. (Excellent.) Mrs. Emma J. Clark, 19 Wroe-av., City. Source: The Dayton Herald – 30 Nov 1911.