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This candy can be made either in small fancy shapes or cut into squares or diamonds.
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To make the fancy shapes, use about fifteen 1 1/2 inch cookie cutters.
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Spread inside of each cutter with butter and place, cutting edge down, on a sheet of well buttered waxed paper.
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If you do not use cookie cutters, butter the inside of a 9-inch flan ring and set it on buttered waxed paper; or butter the bottom and sides of a 9-inch round or square layer cake pan.
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Line bottom with buttered piece of waxed paper cut to fit exactly.
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Paper should not extend up the sides of the pan.
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Scald half and half in a large heavy bottomed saucepan.
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Remove from heat, add remaining ingredients and stir until sugar dissolves and butter melts.
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Bring to a boil over moderately high heat, stirring constantly.
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Wash sides of pan with a wet pastry brush.
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Cover and simmer for 3 to 5 minutes, or until all sugar crystals melt down from sides of pan.
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Uncover and continue cooking over moderate heat without stirring until mixture forms a soft ball when a little of it is dropped in ice water, or until it reaches 238 F. on a candy thermometer.
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Beat with a wooden spoon until mixture cools and thickens.
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Pour candy, 1/3 inch thick, into forms.
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Let dry until hardabout 1 hour.
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Lift cookie cutters or flan ring off candy.
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Or turn candy out of lined layer cake pan and remove paper.
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Cut into squares of diamond shapes, unless you have used the cookie cutters.
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Pack in airtight boxes lined with waxed paper.
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Place a sheet of waxed paper between layers.
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VARIATIONS: This fudge can be made in other flavors.
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Follow the recipe, omitting coffee or chocolate.
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When cooked mixture has cooled slightly, stir in 2 teaspoons extract of vanilla, almond, lemon, orange or other fruit flavors.
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To make a slightly creamier fudge, add 1/4 teaspoon cream of tartar.
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A nut meat can be pressed into the center of each piece of candy before it has hardened.
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This is especially good with chocolate, coffee and almond flavors.
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Visions Of SugarPlumsMimi Sheraton
