Cocoa Fudge

Hi,

I may be advocating less chocolate this Easter, but the Ekokids have other ideas. They've decided to try out the recipes in this 100 year old book:

Most old recipes confuse me, but this one seems pretty straightforward... must give it a go.

The reference to 'Baker's Cocoa' relates to the original book being put together by Walter Baker & Co Ltd. I would imagine any good quality cocoa will do :-)



COCOA FUDGE (by Miss Elizabeth Kevill Burr)

    ½ a cup of milk, (4fl.oz)
    3 level tablespoonfuls of butter,
    2 ½ cups of powdered sugar, (about 1lb or 450g))
    6 tablespoonfuls of Baker's Cocoa,
    Pinch of salt,
    1 teaspoonful of vanilla.

Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. (put a small drop in cold water and squeeze gently with your fingers. If it stays together well, it's ready.)

When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares.

Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.

"I have no idea what cold molasses in winter is like, but maybe just go with the instincts :-)"

Enjoy!

Linda x

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