Thursday, January 26, 1933

Rode home with Daddy, Mrs. M., Bernice and Ruth Ray. Aunt Kate was over. We cooked fudge candy. B (Betty) came down.

*Ruth's Fudge

2 cups sugar
2 squares chocolate, chipped
2/3 cup cream, milk, or water
2 tablespoons light corn syrup
2 tablespoons butter
Few grains salt
1 teaspoon vanilla extract
3/4 cups chopped nuts if you want them

Place sugar, chocolate, liquid corn syrup, butter, and salt in a saucepan and heat slowly, stirring until the sugar is dissolved. Cover until boiling point is reached. Cook without stirring until the temperature reaches 240 degrees, or until a soft ball is formed when a few drops are placed in cold water. Add vanilla extract (and nuts if using them), then cool without stirring to lukewarm (110 degrees). Beat until creamy and mixture loses its shine. Pour into a buttered square pan and mark into squares.

NOTE: If mixture becomes too stiff to spread, the candy may be kneaded, or a few drops of cream may be added to bring the mixture back to spreading consistency.