I love to bake and try new recipes, so when I went garage sale shopping last weekend with my sister I so excited to find this book! The book is quite old and was definitely well loved. The book is a 1946 version of The Lily Wallace New American COOK BOOK.
The First thing I did was look at all of the recipes and laugh at all of the unique dishes like Roast Pigeon, Squirrel Pot Pie, and the weirdest Turtle a la King. I’m just trying to figure out who is eating turtle meat…
Okay I’ll get into the fun stuff what you are really here for The Fudge recipe.
This is honestly the easiest thing I’ve ever made. I was so intimidated by making fudge I never thought I’d actually be able to pull it off on the first try.
The first part is the most time consuming and is probably the most difficult. You have to slowly boil the ingredients to create a paste. (I did attempt a second vanilla batch and it didn’t turn out as pretty because it was heated to fast)
Another important step it is use the candy thermometer you have and don’t know how you got it. It is really helpful but I have no idea where it is from.
When you have melted everything together the last thing you need to do is wait. It takes so long for it to cool down. Really making fudge has shown me how inpatient I am.
Comments