Molasses Fudge
The Star Cook Book
Althea Lohman
3 cups sugar, 1 cup milk, 2 tablespoons butter, 2 tablespoons molasses, 1 teaspoonful soda. Use large pan. Boil 8 minutes to form a soft ball. Beat, and pour into tins to cool.
Divinity
Divinity
The Star Cook Book
Frances Rust
Into 2/3 cup lukewarm water dissolve 3 cups granulated sugar. Add 2/3 cup white Karo syrup. Boil until it cracks in water. Pour over the well-beaten whites of 3 eggs. Add vanilla. Beat until it drops from spoon in lumps.
Gourmet’s Rainbow Cookies
| December 1999
Yield: Makes about 7 dozen diamonds
Active Time: 2 3/4 hours
Total Time: 3 hours
Active Time: 2 3/4 hours
Total Time: 3 hours
7 ounces marzipan paste or almond paste
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar black raspberry jam (preferably seedless) – I made due with a 10oz jar
6 ounces semisweet chocolate chips
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar black raspberry jam (preferably seedless) – I made due with a 10oz jar
6 ounces semisweet chocolate chips
Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until almost set (don’t wait until chocolate hardens or it will crack), about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows), wetting knife if crumb starts to break.
Cooks’ note:
Do not make this dough ahead.