When the Christmas holidays were over and the excitement incident thereto had abated, Betsey was eager to continue her candy-making, and when mother suggested fudge Betsey just bobbed and bobbed, but finally said: "Oh, I know that I will enjoy all of the different fudges, but are you sure that you have them all, mother?" Mother smiled at her little pupil's enthusiasm and replied: "Well, Betsey, I may not have all of the fudge recipes, but I am sure I have a very large number, for fudge has always been one of my favorite candies, and I have always enjoyed making it in different ways." And as the weeks went on Betsey made the following fudges:

First mother explained to Betsey that to have fudge very creamy was all-important, and instructed her not to beat it until it became sugary, but only until it looked like thick heavy cream, then it was ready to pour at once in the buttered pan and mark in squares.

Cocoanut Fudge

All except the cocoanut Betsey let boil ten minutes, took from the fire, added cocoanut, beat till it thickened and poured into buttered pan.

Chocolate Fudge

The sugar, milk and chocolate were dissolved in the saucepan at back of stove, then brought forward and boiled until Betsey could form a soft ball between her thumb and fingers when a little was dropped in cold water; taking the saucepan from the stove, she placed it in a pan of cold water, added the butter and vanilla, beat until it was like heavy cream, then poured quickly into the buttered pan and marked in squares.

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When Betsey found how many different "fudges" could be made she welcomed each new recipe with glee.

Chocolate Fudge with Molasses

Putting the sugar, molasses, milk, chocolate and butter in the saucepan, Betsey let them boil until they formed a soft ball when a little of the syrup was dropped in cold water, then she removed the saucepan from the fire, added the vanilla and placed the saucepan in a pan of cold water.

Beating the fudge until it looked about as thick as heavy cream, Betsey poured it into a buttered pan and marked in squares.

Chocolate Fudge with Brown Sugar

As before, Betsey put the sugar, milk, chocolate and butter in the saucepan and on to boil and let them cook until a little of the syrup dropped in cold water formed a soft ball between the thumb and finger, then adding the vanilla, she removed the saucepan from the fire and placed it in a pan of cold water. After beating the fudge until it was as thick as heavy cream, Betsey poured it into the buttered pan and marked in squares.

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If mother happened to be out of chocolate, which sometimes occurred, Betsey made a fudge with cocoa or coffee.

Fudge with Cocoa

Betsey melted the butter in the saucepan first, then added the cocoa gradually, and when it was very smooth included the sugar and milk. These she let boil until a little of the syrup dropped in cold water formed a soft ball, then removing the saucepan from the fire, she placed it in a pan of cold water, added the vanilla, beat the fudge until it was thick like heavy cream, and poured it in the buttered pan and marked in squares.

Fudge with Coffee

Let sugar, coffee and butter cook until a little dropped in cold water forms a soft ball, Betsey explained to a friend of mother's who happened in, remove saucepan from fire and stand in a pan of cold water, then beat until it looks as thick as nice heavy cream, when you pour at once into a buttered pan and mark in squares. The friend liked the coffee flavor so well that she went home and made some for herself.

When Betsey began to add nuts, raisins, figs, dates, marshmallows or marshmallow cream to the different kinds of fudges, mother at first thought it unnecessary to re-write the quantities and directions, but Betsey exclaimed, "Why, mother, it will be so much easier if I have each recipe written out all by itself, then I won't need to keep referring back!" and mother found Betsey was right.

It saved all confusion, and, of course, Betsey was only a little girl, so mother continued to make each recipe complete in itself, regardless of how little it might vary from one previously given.

Chocolate Walnut Fudge

The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball. Removing the saucepan from the fire, she placed it in a pan of cold water, added the vanilla and nuts, then beat until it was thick like heavy cream. Pouring quickly into a buttered pan, she marked it into squares.

Chocolate Pecan Fudge

When the sugar, milk, chocolate and butter had boiled so that a little of the syrup dropped in cold water formed a soft ball, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and nuts and beat the candy until it was as thick as heavy cream.

She poured it quickly into a buttered pan and marked in squares.

Chocolate Almond Fudge

Mother told Betsey to shell the almonds and measure them in the measuring cup, then put them in a small bowl and cover with boiling water for about a minute. This she did, then drained off the water and the little brown skins peeled off very easily. Next she cut them into small pieces and they were ready for the fudge, which she proceeded to make in the usual manner.

The sugar, milk, chocolate and butter were boiled until they formed a soft ball, when a little of the syrup was dropped in cold water; removing the saucepan from the fire, it was placed in a pan of cold water and the nuts and vanilla added, then Betsey beat it well until it was thick like rich, heavy cream and poured at once into the buttered pan and marked in squares.

Chocolate Peanut Fudge

Putting the sugar, milk, chocolate and butter into a saucepan, Betsey let them boil until they reached the "soft ball" stage, then removing from the fire she placed the saucepan in a pan of cold water, added the peanuts and vanilla and beat until it was thick like heavy cream. Pouring at once into a buttered pan, she marked the candy in squares.

Chocolate Raisin Fudge

After measuring out the sugar, milk, chocolate and butter, Betsey put them on to boil, and while these were cooking so the syrup formed a soft ball when a little of it was dropped in cold water, Betsey picked over the raisins and cut each one in halves. Sometimes she used the seeded raisins or the small sultana raisins, or again the "Not-a-seed" raisins. But whichever she used, she first found it necessary to put them in a bowl and cover with boiling water that she might soften and separate them easily.

It only took a minute, and after draining them carefully she turned them out on a towel so that the extra moisture might be absorbed.

Then when the candy was done she added the raisins and vanilla and placed the saucepan in a pan of cold water. Next she beat the candy well, and when it was as thick as heavy cream, poured it into the buttered pan and marked in squares.

Chocolate Fig Fudge

Betsey let the sugar, milk, chocolate and butter cook until a little of the syrup, dropped in cold water, formed a soft ball; in the meantime she wiped each fig carefully with a damp cloth and cut out the hard little stem, then she cut them up into small pieces.

When the candy was sufficiently cooked she removed the saucepan from the fire and placed it in a pan of cold water, added the figs and vanilla, beat until it was thick like heavy cream, poured quickly into buttered pan and marked in squares.

Chocolate Date Fudge

After the sugar, milk, chocolate and butter were on the stove cooking Betsey prepared her dates. She removed the large stone and cut each date into four pieces. By the time the candy had cooked so that a little of it when dropped in cold water formed a soft ball, Betsey removed it from the fire and placed the saucepan in a pan of cold water; then she added the dates and vanilla, beat the candy until it was thick like heavy cream and poured at once into a buttered pan and marked in squares.

Chocolate Marshmallow Fudge

When Betsey had cooked the sugar, milk, chocolate and butter until a little of the syrup when dropped in cold water formed a soft ball, she removed the saucepan from the stove and stood it in a pan of cold water. The vanilla and marshmallow cream were added and the candy beaten until it was as thick as heavy cream, then pouring at once into the buttered pan she marked it into squares.

Sometimes Betsey added a half cup of walnuts or pecans with the marshmallow cream. This made a very rich and delicious fudge.

Chocolate Molasses Walnut Fudge

The sugar, molasses, milk, chocolate and butter Betsey measured carefully into the saucepan, put on the stove and let boil until a little of the syrup, dropped in cold water, formed a soft ball, then removing from the fire she placed the saucepan in a pan of cold water, added the nuts and vanilla and beat the candy until it was thick like heavy cream. Into the buttered pan she poured it quickly and marked in squares.

Chocolate Molasses Pecan Fudge

The pecan nuts mother usually bought ready shelled so Betsey had only to measure them out with the other ingredients.

Putting the sugar, molasses, milk, chocolate and butter in the saucepan, she stirred them well together before cooking. These she boiled until a little of the syrup formed a soft ball when it was dropped in cold water.

Removing the saucepan from the fire, she stood it in a pan of cold water, added the nuts and vanilla and beat the fudge until it was thick and creamy. Pouring quickly into a buttered pan she marked it into squares.

Chocolate Molasses Almond Fudge

Betsey blanched the almonds after she had shelled them just as she did before, by pouring boiling water over them and letting them stand about a minute, then draining off the water, she slipped off the little brown skins easily and divided the almonds in halves.

The sugar, molasses, milk, chocolate and butter she cooked to the soft ball stage, removed from fire, placed saucepan in a pan of cold water, added nuts and vanilla, then beat till it was thick like heavy cream, poured quickly into buttered pan and marked in squares.

Chocolate Molasses Peanut Fudge

When Betsey had cooked the sugar, molasses, milk, chocolate and butter so that a little of the syrup formed a soft ball when it was dropped in cold water, she removed the saucepan from the fire, placed it in a pan of cold water, added the peanuts and vanilla, beat well till it was thick and creamy, poured quickly into a buttered pan and marked in squares.

Chocolate Molasses Raisin Fudge

Betsey measured out a half-cup of seeded raisins, put them in a small bowl and poured over sufficient boiling water to cover. Letting these stand a minute or two until they were easy to separate, she then drained off the water and spread the raisins on a towel, gently patting them, until all the water was absorbed. Next she cut them in halves.

In the meantime the sugar, molasses, milk, chocolate and butter had been cooking; when a little of the syrup dropped in cold water formed a soft ball, Betsey removed the saucepan from the fire, placed it in a pan of cold water, added the raisins and vanilla, beat the fudge till it was thick, then poured quickly into a buttered pan and marked in squares.

Chocolate Molasses Fig Fudge

In preparing the figs Betsey took a damp cloth and wiped each one carefully, cut out the hard little stem, then cut each fig into small pieces.

The sugar, molasses, milk, chocolate and butter were boiled until a little of the syrup dropped in cold water could be formed into a soft ball between the thumb and finger; removing it from the fire Betsey placed the saucepan in a pan of cold water, added the figs and vanilla, beat till it was thick like heavy cream, poured quickly into buttered pan and marked in squares.

Chocolate Molasses Date Fudge

Removing the large stone from the dates, Betsey cut each one into four pieces. The sugar, molasses, milk, chocolate and butter she boiled to the "soft ball" stage. It was then ready to remove from fire and place the saucepan in a pan of cold water, add the dates and vanilla, beat till it was thick and pour quickly in buttered pan and mark in squares.

Chocolate Brown Sugar Walnut Fudge

When Betsey had cooked the sugar, milk, chocolate and butter so that when she dropped a little of the syrup in cold water she could form a soft ball between her thumb and finger she removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and walnuts, beat the fudge till it was thick and poured quickly into a buttered pan and marked in squares.

Chocolate Brown Sugar Pecan Fudge

The sugar, milk, chocolate and butter Betsey cooked to the usual "soft ball" stage, removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and pecans, beat till it was thick and poured quickly into a buttered pan and marked into squares.

Chocolate Brown Sugar Almond Fudge

When the almonds were shelled Betsey liked to blanch them. After they had been covered with boiling water for about a minute she could remove the brown skins very easily and divided them in halves.

The sugar, milk, chocolate and butter were all ready to boil. Betsey let them cook till a little of the syrup dropped in cold water formed a soft ball, then removed the saucepan from the fire, stood it in a pan of cold water, added the almonds and vanilla, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.

Chocolate Brown Sugar Peanut Fudge

While the sugar, milk, chocolate and butter were cooking, Betsey shelled the peanuts. When the candy was sufficiently cooked, so that a little of it, dropped in cold water, formed a soft ball between the thumb and finger, it was removed from the fire and the saucepan stood in a pan of cold water. Betsey next added the nuts and vanilla, beat the fudge till it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.

Chocolate Brown Sugar Fig Fudge

The sugar, milk, chocolate and butter were cooked until a little of the syrup dropped in cold water formed a soft ball.

The saucepan was then removed from the fire and stood in a pan of cold water.

Now Betsey added the vanilla and figs (the figs she had prepared by wiping each one with a damp cloth, removing the little hard stem and cutting into small pieces), beat the fudge till it was as thick as heavy cream, poured quickly into the buttered pan and marked in squares.

Chocolate Brown Sugar Date Fudge

After Betsey had prepared the dates by removing the long stone and cutting each date in four pieces she put the sugar, milk, chocolate and butter on to boil. As soon as the syrup formed a soft ball between the thumb and finger when a little of it was dropped in cold water she removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and dates, beat the fudge till it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

Chocolate Brown Sugar Raisin Fudge

While the sugar, milk, chocolate and butter were boiling Betsey poured boiling water over the raisins, let them stand a minute or two, then drained and spread on a towel to absorb all of the moisture. She then cut them in halves.

When a little of the candy dropped into cold water formed a soft ball Betsey removed the saucepan from the stove, placed it in a pan of cold water, added the raisins and vanilla, beat the fudge until it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Chocolate Brown Sugar Marshmallow Fudge

The candies in which Betsey put marshmallow cream she considered her "very choicest" as she expressed it.

Cooking the sugar, milk, chocolate and butter until a little of the syrup, when dropped in cold water, formed a soft ball, then removing from fire and standing the saucepan in a pan of cold water, she next added the vanilla and marshmallow cream, beat the fudge till it was thick like heavy cream, poured quickly into a buttered pan, then marked in squares.

Cocoa Walnut Fudge

After the sugar, milk, cocoa and butter were cooked so that a little of the syrup formed a soft ball when it was dropped in cold water, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the nuts and flavoring, beat till it was thick like cream, poured quickly into a buttered pan and marked in squares.

Cocoa Pecan Fudge

Mother forgot to write out in the previous recipes that it was better to first melt your butter and add the cocoa and sugar gradually, then the milk a little at a time, so that it would be smooth, but, fortunately, Betsey remembered. These she let cook until a little of the syrup dropped in cold water formed a soft ball, then removing the saucepan from the fire, Betsey placed it in a pan of cold water, added the vanilla and pecan meats, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Almond Fudge

Betsey shelled the almonds, covered them with boiling water for about a minute, then removed the brown skins and divided the almonds in halves.

Melting the butter in the saucepan she added the cocoa and sugar gradually, then the milk and let them boil until a little of the syrup dropped in cold water formed a soft ball. Taking the saucepan from the fire, she stood it in a pan of cold water, added the vanilla and almonds, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Peanut Fudge

The butter was melted, the cocoa and sugar added gradually, the milk a little at a time, then all boiled until a little of the syrup dropped in cold water formed a soft ball. Taking from the fire, Betsey placed the saucepan in a pan of cold water, added the vanilla and peanuts, beat until it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Fig Fudge

When the figs were each wiped with a damp cloth, the hard little stems removed, and the figs cut into small pieces, Betsey then melted the butter, added the cocoa and sugar gradually, poured in the milk a little at a time and boiled until a little of the syrup formed a soft ball when dropped in cold water.

Removing the saucepan from the fire and standing it in a pan of cold water, she added the figs and vanilla, beat the fudge till it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Date Fudge

Betsey removed the long stones from the dates, then cut each date into four pieces. The candy she made by first melting the butter, adding to that gradually the cocoa and sugar, then the milk a little at a time. These she let boil until a little of the syrup, when dropped in cold water, formed a soft ball. It was then ready to remove from the stove and place the saucepan in a pan of cold water; this Betsey did, then added the dates and vanilla; beating the fudge until it was as thick as heavy cream, pouring quickly into a buttered pan and marking it in squares.

Cocoa Raisin Fudge

This time Betsey thought she would try the small sultana raisins in place of the regular seeded ones. Covering them with boiling water for a minute or two to soften, she then drained off the water and spread on a towel to dry.

These did not need to be cut, but any little stems that might be on them must be picked off.

After she had melted the butter, added the cocoa and sugar gradually, then the milk a little at a time, she let the mixture boil until a little of the syrup dropped in cold water formed a soft ball. Removing from the fire, she placed the saucepan in a pan of cold water, added the raisins and vanilla, beat until the fudge was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Cocoa Marshmallow Fudge

When the butter was melted, the cocoa and sugar added gradually, the milk poured in a little at a time, then all cooked until a little of the syrup, when dropped in cold water, formed a soft ball, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the vanilla and marshmallow cream, beat the fudge until it was thick like heavy cream, poured it quickly into a buttered pan and marked in squares.

Coffee Walnut Fudge

The sugar, coffee and butter were cooked until a little of the syrup, dropped in cold water, formed a soft ball. Betsey then removed the saucepan from the fire, stood it in a pan of cold water, added the walnut meats, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Coffee Pecan Fudge

Betsey boiled the sugar, coffee and butter until a soft ball formed when she dropped a little of the syrup in cold water.

Removing the saucepan from the fire, she placed it in a pan of cold water, added the pecan meats, then beat the fudge until it was thick like heavy cream. Pouring quickly into a buttered pan, she marked the candy into squares.

Coffee Almond Fudge

While the sugar, coffee and butter were cooking, Betsey shelled and blanched the almonds. This was done by covering the almonds with boiling water for about a minute so that the brown skins might be easily removed. The almonds were then split in halves.

As soon as the candy formed a soft ball by dropping a little of the syrup in cold water, Betsey removed it from the fire, placed the saucepan in a pan of cold water, added the almonds, beat the fudge until it was thick like heavy cream, poured quickly into the buttered pan and marked in squares.

Coffee Peanut Fudge

Betsey shelled the peanuts while the sugar, coffee and butter boiled until a little of the syrup dropped in cold water formed a soft ball. Then she removed the saucepan from the fire, stood it in a pan of cold water, added the peanuts, beat the fudge until it became thick, poured it quickly into the buttered pan and marked in squares.

Coffee Raisin Fudge

After measuring the sugar, coffee and butter, they were boiled until a little of the syrup, dropped in cold water, formed a soft ball.

While these were cooking Betsey poured boiling water over the raisins, let them stand for a minute or two, then drained off the water and spread on a towel to dry. When the moisture was all absorbed, Betsey cut each raisin in halves with the scissors.

As soon as the candy was sufficiently cooked Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the raisins, beat the fudge till it was thick like heavy cream, poured into the buttered pan and marked in squares.

Coffee Fig Fudge

The figs were wiped, stems removed, then each fig was cut in small pieces.

When the sugar, coffee and butter were cooked so that a little of the syrup tried in cold water formed a soft ball, Betsey removed the saucepan from the fire, stood it in a pan of cold water, added the figs, beat the fudge until it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

Coffee Date Fudge

When the long stones were removed from the dates Betsey cut them each into four pieces.

The sugar, coffee and butter she cooked until a little of the syrup tried in cold water formed a soft ball, then removing the saucepan from the fire she placed it in a pan of cold water, added the dates, beat the fudge till it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

Coffee Marshmallow Fudge

The sugar, coffee and butter were boiled until a little of the syrup when tried in cold water formed a soft ball, then removing the saucepan from the fire, Betsey stood it in a pan of cold water, added the marshmallow cream, beat the fudge till it was as thick as heavy cream, poured quickly into a buttered pan and marked in squares.

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There were still other combinations in the fudges that Betsey could make, but she herself was satisfied, for the time being, anyway, and as she told mother, "On extra special occasions I can add nuts to any of my recipes with marshmallow cream."

Just before she started to make "Pinoche" or "Brown Sugar Nougat," as her mother's old recipe was called, mother received a letter from a dear friend, who was much interested in Betsey's candy making, in which she enclosed a new recipe; strange to say it was another one for fudge.

It was all written out on pretty pink paper. This was it.

Sour Milk Fudge

Betsey first grated the chocolate and mixed it well with the cornstarch and sugar, then added, gradually, the sour milk.

These she cooked until a little of the syrup tried in cold water formed a soft ball.

Removing from the fire, Betsey beat the fudge until it began to sugar, then she added the butter and chopped nuts.

Betsey learned that the longer you beat this fudge the more creamy it became and it gave a high gloss when cold.

Of course it was poured into a buttered pan and marked in squares as usual.

Brown Sugar Nougat or Pinoche

The sugar and milk Betsey cooked until a little of the syrup tried in cold water formed a soft ball, then standing the saucepan in cold water she added the butter, walnut meats and vanilla, beat till it was thick like heavy cream, poured quickly into a buttered pan and marked in squares.

This was the candy that Betsey's father liked best of all, and no matter how many other delicious confections Betsey placed before him, as she did from time to time, that he might test the result of her earnest endeavors, he still persisted in preferring "Brown Sugar Nougat." He even insisted in preferring the old name though, as Betsey told him, "Pinoche" was more "up to date."

Betsey liked this recipe very much herself, and even more so when she added two tablespoons of the marshmallow cream, but as father liked it best without the cream she usually made it plain.

Mother thought she had lost a pet recipe until one day she came upon it unexpectedly. This was it.

Vassar Divinity Fudge

For this Betsey needed two saucepans. In one she put two cups of sugar, one cup of water, the maple syrup and vinegar, boiled these until they formed a soft ball in cold water, then removed from fire.

In the second pan she had boiling the other cup of sugar and the half cup of water; when they had boiled so that the syrup formed a thread from the tip of the spoon she poured it at once on the stiffly beaten whites of the eggs, beating continually, added quickly all this to the first mixture, stirred in the nuts and vanilla, beat until it was like cream and poured in buttered pan. Sometimes Betsey packed it in a deep, well buttered loaf pan and sliced like cake.

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