Fudge, Penuchi, and Operas

From Our Candy Recipes by May B. Van Arsdale, Day Monroe, and Mary I. Barber, 1929.

Fudge, Penuchi, and Operas

General Directions for Fudge. — Fudge is one of the most popular of the candies made at home. There is a tradition that it originated in one of the colleges for women. Whether or not this is true, fudge has become an undeniable part of college life. Perhaps this is because the recipe can be varied in so many ways and the cooking can be done more or less carelessly and yet something passably edible will result.

However, there is no need for making fudge only "passably edible" when by following certain rules the fudge will be good every time. The original fudge always contained chocolate. Although now "maple" or "brown sugar" fudge is sold, containing no chocolate, there are many who think that this is not real fudge.

The best fudge should be of a very smooth texture, not in the least granular, and soft enough to cut into even pieces without breaking. The pieces should be from one-half to three-fourths of an inch thick. If the fudge is too thin it dries out quickly.

The use of corn syrup is advised because the fudge will have a smoother texture and will keep moist for a longer time than when sugar is used alone.

Probably the most important factor in making good fudge is the temperature at which it is beaten. When removed from the fire it should be allowed to cool to 110° F. (lukewarm) before it is stirred at all. Do not even stir in the butter. If stirred while hot, large sugar crystals will form and the fudge will be grainy. If allowed to cool before being stirred, the sugar crystals that form will be so small that the fudge will be as smooth as any one could desire.

Sometimes fudge curdles. This is due to the action of the acid of the chocolate on the milk. This curdling can be prevented by constant stirring during the first part of the cooking until the mass is well blended. Should curdling occur, the only remedy is constant stirring during the cooking process. This prevents the formation of larger curds and breaks up those already formed.

The recipes given here call for one square of chocolate to a cup of sugar. This makes a fudge of medium darkness. For a more "chocolaty" fudge use additional chocolate.

If corn syrup is used a long beating is necessary. Many people make the mistake of turning out their fudge before it has been sufficiently beaten. Fudge should be beaten until a small amount dropped from the spoon holds its shape. It can then be put into the pans. It may not be so smooth on top as the fudge turned out sooner but it will have a creamier texture, which is more important.

College Fudge

Large Recipe

Sugar, 2 cups
Milk, ⅔ cup
Chocolate, 2 squares(2 ounces)
Light corn syrup, 2 tablespoons
Butter, 2 tablespoons
Vanilla, 1 teaspoon

Break the chocolate into small pieces, so that it will melt easily.

Put the sugar, milk, chocolate, and corn syrup into a saucepan and cook slowly, stirring until the sugar is dissolved. Continue cooking, stirring often to prevent burning, until the temperature 236° F. is reached.

Remove from the fire, add butter, and set aside to cool without stirring. When the candy has cooled to 110° F. (lukewarm), add vanilla and begin to beat. Continue beating until the fudge loses its shiny look and a small amount dropped from the spoon will hold its shape. Pour into slightly greased pans.

Be sure to beat the fudge until it has lost its sticky consistency before pouring it into the pans. Fudge made with corn syrup requires longer beating than other fudge.

It may be necessary to knead the fudge in order to put it into the pans.

When cold cut into squares.

Cold water test when fudge reaches 236° F. : soft ball.

Yield (large recipe) : number of pieces—eighteen (two inches square, at least one-half of an inch thick); weight—one and one-quarter pounds.

Brown Sugar Fudge I

Large Recipe

Brown sugar, 1 cup
Granulated sugar, 1 cup
Milk, ⅔ cup
Chocolate, 2 squares(2 ounces)
Butter, 2 tablespoons
Vanilla, 1 teaspoon

Break the chocolate into small pieces so that it will melt easily. Put the sugar, milk, and chocolate into a saucepan and cook slowly, stirring constantly, until the temperature 236° F. is reached.

Remove from fire, add butter without stirring, and set aside to cool. When the candy has cooled to 110° F. (lukewarm) add vanilla and begin beating. Continue beating until the fudge has lost its shiny look and a small amount dropped from the spoon will hold its shape.

Pour into greased pans.

When cold cut into squares.

Cold water test when candy reaches 236° F. : soft ball.

Yield (large recipe): number of pieces — eighteen (two inches square and at least one-half of an inch thick); weight — one and one-quarter pounds.

Variations in the College Fudge Recipe

Brown Sugar Fudge II. — Brown sugar may be substituted for white in the college fudge recipe. The directions for making are the same, except that the fudge must be stirred constantly during the cooking or the acid of the brown sugar will curdle the milk. Cook to 238° F. instead of 236° F. because the acid of the brown sugar produces invert sugar and makes a softer candy.

Peanut Butter Fudge. — One-fourth cup of peanut butter may be substituted for the two tablespoons of butter called for in college fudge. The same directions for cooking are followed, the peanut butter being added after the candy is cooked, before setting it aside to cool. Do not try to stir in the peanut butter until the candy has reached 110° F. (lukewarm).

Nut Fudge. — One-half cup of broken nut meats may be added to the college fudge or the brown sugar fudge. These should not be put in until the fudge is almost ready to pour into the pans because they make the beating harder. Black walnuts, English walnuts, or pecans are especially good.

Cocoanut Fudge. — Fresh or desiccated cocoanut may be added to the fudge instead of nuts. If fresh cocoanut is used be sure that it is thoroughly dried before combining it with the candy or it will make the fudge too soft. To the college fudge recipe, add half a cup of cocoanut just before putting the beaten fudge into the pans.

Fruit Fudge. — One-half cup of dried fruit, raisins, figs, or dates may be added to the college fudge, just before putting it into the pans. A mixture of these gives variety.

Marshmallow Fudge.—A cup of marshmallows may be cut into small pieces with the scissors and stirred into the fudge just before turning it into the pans. When making marshmallow fudge, use three squares of chocolate instead of two in the college fudge recipe because the darker fudge furnishes a contrast both in flavor and color with the bland, white marshmallows.

Super Fudge

Large Recipe

Sugar, 2 cups
Milk, ⅔ cup
Chocolate, 4 squares (4 ounces)
Light corn syrup, 2 tablespoons
Fondant, ¾ cup
Butter, 2 tablespoons
Vanilla, 2 teaspoons

Break the chocolate into small pieces so that it will melt easily. Put the sugar, milk, chocolate, and corn syrup into a saucepan and cook slowly, stirring until the sugar is dissolved. Continue cooking, stirring to prevent burning, until the temperature 236° F. is reached.

Remove from fire, add butter, and set aside to cool. When lukewarm (110° F.) add vanilla and fondant, and beat until the fudge has lost its glossy appearance and can be molded. The fondant should be of the consistency desired in the finished fudge. If the fondant is too soft the fudge cannot be molded. In case the fondant is very soft it can be dried in the upper part of the double boiler or the fudge can be cooked to '237° F.

Suggestions for the use of super fudge are given on pages 43-45.

Cold water test when fudge reaches 236° F.: soft ball which does not quite hold its shape.

Yield (large recipe): weight—one and two-thirds pounds.

Suggestions for the Use of Super Fudge

Fudge Marbles. — Mold the fudge into balls not more than three-fourths of an inch in diameter. If larger the marbles are not nearly so attractive. These marbles can be treated in different ways. They may be rolled in desiccated cocoanut or in chopped nuts. Blanched almonds or pistachio nuts are especially pretty. Marbles rolled in cocoa are popular because they give a finishing touch to a candy box, their dull reddish color contrasting pleasantly with the glossy chocolates.

The marbles may have centers of hazel nuts or of other kinds of candy, such as butter fondant.

Fudge Roly-Poly.—On a smooth, greased surface pat out a piece of fudge not larger than four by six inches and about one-third of an inch thick. On top of this place a piece of fondant of the same thickness and shape, but a little smaller in size. Roll as in making a jelly roll, folding the white fondant inside. The finished roll should show no fondant and be perfectly smooth. Allow to stand until firm. Cut, slanting the knife, into slices about one-half inch thick. Wipe the knife after each slice is cut, so that the fondant will not be discolored by the fudge.

Fudge Logs.—Make a roll of coffee or butter fondant, about five and one-half inches in length and three-fourths of an inch in diameter. Lay this on a sheet of fudge, pressed out as for a roly-poly. Wrap the fudge round the fondant center. Roll lightly, using both hands, until smooth and regular in shape. Then roll in chopped nuts, pressing hard enough to imbed the nuts in the fudge.

Slice, slanting the knife, making the pieces about three-fourths of an inch thick. Wipe the knife after each slice is cut so that the fondant center will not be discolored.

Fudge Double Decker. — Fudge double decker is a two layer combination, one layer being super fudge and the second layer some contrasting candy, as butter fondant, divinity, coffee fondant, or tutti frutti fondant.

Into a slightly buttered pan, press the fondant or light colored candy, making a layer about three-fourths of an inch thick. On top of this put a layer of super fudge. Allow to stand until firm. Turn out of the pan, coat the top of the light layer with melted dipping chocolate. Before the chocolate hardens sprinkle with chopped nuts or small candies.

Cut into squares or diamond shapes.

Fudge Bacon Rolls. — Prepare a fudge double decker, using vanilla fondant and super fudge. When firm turn out of the pan. Cut into very thin slices and roll.

Three layers may be used instead of two.

"Babes in the Woods." — Into small, greased pans, about four by six inches, put a layer of super fudge. Into this press marshmallows, putting in only six so that there is a space between the marshmallows and the sides of the pan and between the marshmallows themselves. Cover with a layer of fudge so that the marshmallows are not visible. When firm turn from the pan. cut down the center and across the block of candy, put- ting the knife between the marshmallows. There should be six large squares of fudge each containing a marshmallow, hidden from view. Cut each of these squares across the center revealing the marshmallow, framed in fudge. Care must be taken to have the knife clean for each cutting so that the marshmallows will not be streaked with brown.

Baked Fudge

Large Recipe

Eggs, 2
Sugar, 1 cup
Flour, ½ cup
Butter, ⅓ cup
Chocolate, 4 squares (4 ounces)
Nut meats, Yi cup
Vanilla, 1 teaspoon

Break the nut meats in pieces and heat them in the oven until crisp.

Melt the chocolate over hot water. When the chocolate is softened, add the butter and melt the two together.

Beat the eggs until light. Add the sugar, and beat well together. Add the melted butter and chocolate, stir in the flour, add nuts and vanilla.

Pour into a greased pan, making a layer only about one-fourth of an inch thick. Bake in a moderate oven (380° F.) for twenty-five minutes.

Remove from oven and cut into squares while warm.

Yield (large recipe) : number of pieces—sixteen (about two inches square) .

Penuchi

General Directions for Penuchi. — Penuchi is a creamy candy belonging to the fudge family. Therefore it follows the general rules for temperatures of cooking and cooling which are laid down in the directions for making fudge.

With the brown sugar there is more of a tendency for the milk to curdle so that constant stirring is necessary throughout the cooking.

Large Recipe

Brown sugar, 3 cups
Milk, 1 cup
Butter, 2 tablespoons
Vanilla, 1½ teaspoons
Nut meats, 1½ cups

Put the sugar and milk into a saucepan and cook, stirring constantly, until the temperature 236° F. is reached.

Remove from fire, add butter, and set aside, without stirring, to cool. When lukewarm (110° F.) beat until thick and creamy. Add vanilla and nut meats, and mix thoroughly. Pour into slightly greased pans.

When cold cut into squares.

The flavor of pecans or walnuts is especially good with the penuchi although other nuts may be used.

Cold water test when candy reaches 236° F.: soft ball.

Yield (large recipe): number of pieces—eighteen; weight — one and one-third pounds.

Varieties of Penuchi

Coffee Penuchi. — For coffee penuchi use one cup of strong boiled coffee, carefully strained so as to be free from grounds, instead of the milk called for in the large penuchi recipe. Follow the same general directions for cooking. The blend of brown sugar and coffee flavors is delicious.

Orange Penuchi. — Use the large recipe for penuchi and follow the general directions for making, only substitute one cup of candied orange peel for the one and one-half cups of nut meats. The strips of candied orange peel should be cut into bits, small enough to permit the candy to be cut into squares. If left in strips it is difficult to cut through them with a knife after the candy is finished.

Ginger Penuchi. — Use the large recipe for penuchi and follow the general directions for making, only leave out the nuts and in their place use one-fourth of a cup of finely cut, candied ginger.

Fruit Penuchi. — Raisins, dates, or figs, separately or in combinations, can be used instead of the nuts in penuchi. For a Christmas penuchi, red candied cherries and green pistachio nuts make a seasonable color combination.

Super Penuchi

Large Recipe

Brown sugar, 3 cups
Thin cream, 1 cup
Butter, 1 tablespoon
Vanilla, 1½ teaspoons
Black walnuts, ⅔ cup

Put the sugar and cream into a saucepan and cook, stirring constantly until the temperature 236° F. is reached. , Remove from the fire, add butter, and set aside to cool without stirring.

When lukewarm (110° F.) beat until thick and creamy. Add vanilla and nut meats and mix thoroughly. Pour into slightly greased pans. When cold cut into squares.

This candy is delicious in combination with the super fudge in double deckers. It also can be made into marbles or used as centers for chocolates.

If the cream is very rich use part milk or omit the butter.

Cold water test when the candy reaches 236° F.: soft ball.

Yield (large recipe) : number of pieces — eighteen; weight — one and one-fourth pounds.

Operas

General Directions for Operas. — Opera creams are very rich candies and expensive to make. They have excellent keeping qualities owing to the large amount of fat in the cream, hence they can be made several weeks before they are to be used. This makes them valuable for packing in boxes which are to be sent to a distance.

They are usually cut in pieces the size of caramels and may be wrapped as caramels.

Operas also belong to the fudge family, therefore they follow the general rules for temperatures of cooking and cooling which are laid down in the directions for making fudge.

Light Operas

Large Recipe

Sugar, 2 cups
Heavy cream, ¾ cup
Milk, 1 cup
Light corn syrup, 1 tablespoon
Salt, ⅛ teaspoon
Vanilla, 1 teaspoon
Pecan meats, 1 cup

Put all of the ingredients except the nuts and vanilla into a saucepan and cook, stirring constantly, until the temperature 236° F. is reached.

Remove from the fire and set aside to cool. When lukewarm (110° F.) add vanilla and beat until the candy becomes creamy and loses its shiny appearance. A long beating is needed. Add nuts and pour into slightly greased pans.

When cold, cut into pieces a little less than an inch square.

If the candy is to be kept for several days the temperature 234° F. will be better than 236° F. This gives a softer candy.

Cold water test when candy reaches 236° F. : soft ball.

Yield (large recipe): number of pieces—thirty-six; weight—one and one-eighth pounds,

Grand Operas

Large Recipe

Sugar, 2 cups
Light corn syrup, 3 tablespoons
Cream, ½ cup
Milk, 1½ cups
Salt, ¼ teaspoon
Vanilla, 1 teaspoon

Put all of the ingredients except the vanilla into a saucepan and cook until the temperature 236° F. is reached. It is better to cook this mixture rather slowly so that some of the sugar may caramelize. During the cooking stir constantly to prevent burning. Candies containing cream scorch easily.

When done turn out on a cold platter. Cool until lukewarm (110° F.). Beat with a fondant paddle until it becomes thick and creamy and has lost its shiny appearance. A long beating is needed.

Press into pans. When cold cut into squares.

This candy is smooth and creamy in texture, buff colored, and very rich. It is especially good when coated with bitter chocolate.

Cold water test when candy reaches 236° F. : soft ball.

Yield (large recipe): number of pieces—thirty-six; weight—one and one-eighth pounds.

Brown Sugar Operas

Large Recipe

Granulated sugar, 2 cups
Brown sugar, 2 cups
Salt, ⅛ teaspoon
Light corn syrup, 2 tablespoons
Condensed milk, 1 cup
Milk, 1½ cups
Cream, ½ cup
Vanilla, 1 teaspoon

Put all the ingredients, except the vanilla, into a saucepan and cook, stirring constantly, until the temperature 236° F. is reached.

Cool to 110° F. (lukewarm). Add vanilla. Beat until the candy is creamy and thick enough to hold its shape and has lost its shiny appearance. A comparatively long time is needed for this beating. Pour into slightly greased pans.

When cold cut into pieces the size of caramels.

Cold water test when candy reaches 236° F.: soft ball.

Yield (large recipe): number of pieces—seventy two; weight—two and one-half pounds.

Van Arsdale, May B., Day Monroe, and Mary I. Barber. Our Candy Recipes. The MacMillan Company, 1929.

May B. Van Arsdale, Day Monroe, and Mary I. Barber

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