{"id":7773,"slug":"fudge","title":"FUDGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of granulated sugar","one-eighth teaspoon of salt","one cup of milk or cream","one-half a cake of Baker's chocolate","two tablespoons of butter","one teaspoon of vanilla"],"ingredients_norm":["granulated sugar","eighth teaspoon of salt","milk or cream","cake of baker's chocolate","butter","vanilla"],"steps":["Boil together two cups of granulated sugar, one-eighth teaspoon of salt and one cup of milk or cream, until when tried in cold water, it will form a soft ball (about eight minutes).","Add one-half a cake of Baker's chocolate, two tablespoons of butter and one teaspoon of vanilla.","Beat until smooth and creamy; pour into greased pans; cool and cut in squares."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w93:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7d1dcfba93059a5ba41fdceb1d3a1b774be723600a64d4855136d9ffa3701c6f","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fudge"}