Cocoanut Fudge

Two cups granulated sugar, one-half cup milk or enough to moisten sugar, two tablespoons butter. Boil till it forms a soft ball in water. Cool and beat. Add several heaping tablespoons of grated cocoanut, flavor, and when cold and thick, pour into greased pans.

Fudge

Put in pan or chafing dish, two tablespoons of butter, one cup of dark brown sugar, one-half cup milk, two cups molasses, four ounces grated chocolate. Stir constantly until mixture forms a soft ball in water. Take from fire, cool a little and beat till you find it thick, flavor with vanilla and add chopped nuts. Care must be taken not to get it too hard before pouring into greased pan. When cold cut in squares. Instead of dark brown sugar and molasses you can use two cups granulated sugar and have a fine fudge. Add three tablespoons Karo Korn Syrup.

Marshmallow Fudge

Two cups granulated sugar, two-thirds cup milk, two squares of chocolate, butter size of small egg. Cook all together until a drop in water retains its shape (stirring as often as possible), then take from fire and beat vigorously until heavy and thick. Pour into buttered pans. One-half pound marshmallows, cut into quarters and beaten into the fudge, or put whole on the pans with the beaten fudge poured over them, add greatly to the deliciousness of the candy.

Divinity Fudge

• Two and one-half cups granulated sugar, one-half cup cold water, one-half cup Karo Korn Syrup. Boil till it threads or forms a soft ball in cold water. Beat whites of two eggs and add one-half cup of the boiling syrup, whipping all the time. Boil rest of syrup four minutes longer and add to the above. Beat well. Add nuts (as many and any kind you wish), flavor with vanilla. When cold, pour on greased tin and mold and cut. Larger quantities may be beaten in bread mixer.

Mrs. A. L. Kuehn.