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Barnard Fudge (Mocha)

• 2 cups sugar
• 1 cup strong coffee
• 1 tablespoon butter
• 1/4 teaspoon almond essence
• 1/2 cup chopped pecan meats

Mix the sugar, coffee and butter in a sauce pan and bring to a boil stirring occasionally till the sugar is all dissolved. Boil to 234 degrees. Remove from the fire and place in a pan of cold water When it has cooled to blood heat, add the almond essence and the nut meats. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares. This makes a smooth, creamy fudge of delicious flavor.

Bryn Mawr Fudge (Milk Chocolate)

• 2 cups sugar
• 1 cup whole milk or cream
• 3 tablespoons finely cut or grated chocolate
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Mix chocolate (cocoa may be used if desired), milk and sugar in a saucepan and bring to a boil, then add the butter. Stir constantly at first until the chocolate is completely melted and all ingredients blended. Then boil slowly over a moderate flame (chocolate burns very easily) to 234 degrees. Remove from the fire and place in a pan of cold water. When it has cooled to blood heat, add the vanilla and beat until it is creamy and beginning to get firm.

At this point ten finely cut marsh mallows may be added, if flecks of marsh mallows are desired thru the fudge. If added at the first of the beating while the fudge mixture is still warm, they will be completely dissolved. Turn onto oiled tins and cut in squares.

Vassar Fudge (Rich Chocolate)

• 2 cups brown sugar
• 3/4 cup milk
• 2 tablespoons butter
• 2 oz. (squares) chocolate cut fine
• 1 teaspoon vanilla extract
• 1/4 teaspoon rose essence

Mix chocolate, sugar and milk in a saucepan and bring to a boil. Then add the butter. Stir constantly at first until the chocolate is completely melted and the ingredients blended. Then boil slowly over a moderate flame (chocolate burns very easily) stirring frequently. Boil to 234 degrees. Remove from fire and place in a pan of cold water. When it has cooled to blood heat, add the vanilla and rose essence and beat until it is creamy and beginning to get firm. Turn onto oiled tins and cut in squares.

Radcliffe Fudge (Peanut Butter)

• 2 cups sugar
• 1/2 cup milk
• 2 large tablespoons peanut butter
• 1/2 cup roasted peanuts
• 1/8 teaspoon ginger flavoring, if desired

Mix the peanut butter, milk and sugar in a pan and stir frequently while coming to a boil. Boil to 234 degrees. Remove from the fire and place in a pan of cold water. When it is only lukewarm, add the ginger flavoring and beat till creamy and beginning to get firm. Add the peanuts and pour onto an oiled pan. Cut in squares.

Smith Fudge (Fruited)

• 3 cups sugar
• 1 cup milk
• 2 tablespoons butter
• 5 pulled figs, chopped fine
• 1/4 cup raisins, cut fine
• 1/2 cup chopped nut meats
• 1 teaspoon orange juice
• Grated rind of 1/2 orange

Mix sugar and milk and bring to a boil. Add the butter and cook to 234 degrees. Remove from the fire and place in a pan of cold water. When it has cooled to blood heat, add the chopped figs, raisins, and nuts. Add the orange juice and lightly grated rind. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares.

Wellesley Fudge (Whipped Cream)

• 3 cups brown sugar
• 1 cup milk
• 4 tablespoons butter
• 1/8 teaspoon salt
• 1/2 square chocolate, finely cut
• 3 tablespoons cream, whipped till firm
• 1/2 cup nut meats, chopped

Mix sugar, milk, butter, salt and chocolate and stir over the flame until the chocolate is melted and ingredients blended. Cook slowly to 244 degrees, stirring frequently to avoid sticking to the pan. The later part of the rooking must be done slowly as it is easy to let burn at the high temperature. Take from the fire, add the nut meats and beat for two minutes or until it begins to thicken a little. Then add the whipped cream and continue beating until cool. Turn onto oiled tins and mark in squares.

Caramel Fudge

• 2 1/4 cups sugar
• 1 cup milk
• 2 tablespoons butter
• 1/2 teaspoon vanilla

Place 1/4 cup sugar in a skillet and melt it, stirring constantly until it is a light brown syrup. Gradually add the cup of milk and blend thoroughly. Then add the remaining 2 cups of sugar, and cook to 234 degrees, adding the butter during the last few minutes of cooking. Remove from the fire and place in a pan of cold water. When cooled to blood heat, add the vanilla and beat until creamy and beginning to harden. Turn quickly onto oiled tins. Cut in squares. 1/2 cup chopped pecan meats may be added while beating.

Trinity Fudge

• 2 cups sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 1 white of egg
• 2 tablespoons ginger syrup
• 4 tablespoons chopped ginger or 2 tablespoons maple syrup
• 4 tablespoons chopped figs

Mix sugar, syrup and water. Add either the maple or ginger syrup as desired and put over flame. Cook to 240 degrees, stirring occasionally. Pour very slowly over the stiffly beaten egg white, while beating constantly. Add the chopped fruit and continue beating until the mixture begins to lose its glossy look. When it begins to thicken pour onto oiled tins and cut in squares. This may be dropped from a teaspoon to make individual pieces if preferred. It requires quick work.

Divinity Fudge

• 2 cups sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 1 egg white
• 1 teaspoon vanilla
• 1/2 cup walnut meats

Cook sugar, syrup and water to 240 degrees, stirring occasionally. Add the syrup to beaten egg white, pouring slowly and beating constantly. When it begins to thicken, add chopped nut meats. Finely cut candied cherries and candied pineapple are a delicious addition. Little red cinnamon drops pressed into the candy before firmly set are decorative and good in Christmas boxes.

Vermont Pinoche

• 1 1/2 cups sugar
• 1/2 cup maple sugar
• 7/8 cup rich milk or cream
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup chopped peanuts

Put the sugar, maple sugar, milk, butter and salt in saucepan and heat to 236 degrees, stirring frequently. Remove from the fire and set pan in cold water. When cooled to blood heat add almond extract and nuts and beat until creamy and beginning to get firm. Pour onto oiled tins and mark in squares.

Chocolate Coconut Squares

• 1 1/2 cups sugar
• 1/2 cup milk
• 1/2 cup cocoa
• 2 tablespoons butter
• 4 tablespoons shredded coconut
• 1 teaspoon vanilla

Mix sugar, milk and cocoa and bring slowly to a boil. Stir frequently and heat slowly to prevent burning to 234 degrees. Remove from fire and set in pan of cold water. When cooled to blood heat add coconut and vanilla and beat till creamy and beginning to get firm. Pour onto oiled tins. Mark in squares.

Fruit Coconut

• 2 cups sugar
• 1 cup milk of a coconut
• 1 cup grated coconut (canned coconut may be used)
• 1/2 cup chopped nut meats
• 2 tablespoons chopped raisins

Cook sugar and milk of au cocoanut (or from canned cocoanut) to 230 degrees, stirring frequently. Add the grated cocoanut and boil slowly to 238 degrees, being careful not to let it burn. Remove from the fire and place the pan in cold water. When cooled to blood heat, add the nut meats and raisins. Beat until creamy and beginning to get firm. Pour onto oiled tins and mark in squares.

Almond Fudge

• 2 cups sugar
• 2/3 cup condensed milk
• 1/3 cup water
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 cup blanched almonds

Mix sugar, condensed milk, water and butter. Heat slowly and stir frequently to avoid burning. Cook to 233 degrees. Remove from the fire and place in cold water. When cooled to blood heat add the vanilla and almonds. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares.