Fudge

2 cups sugar

1 cup milk

2 tablespoons butter

2 squares chocolate 1/2 teaspoon vanilla

Cook all the ingredients together slowly, stirring until sugar is all dissolved. Then boil without stirring to the soft ball stage, 238 degrees. Take from the fire, cool, and beat it until it begins to grow thick. Add vanilla. Turn into a well-buttered pan, and when cool cut into squares. Either granulated or brown sugar may be used. Serves 16 to 20.

Maple Fudge

Use recipe for caramel fudge substituting maple sugar for granulated sugar and omitting caramelized sugar.

Molasses Candy

2 cups molasses 2/3 cup sugar 2 tablespoons butter

1 tablespoon vinegar 1/4 teaspoon soda

Put molasses, sugar, and butter into a thick sauce pan or kettle, and stir until sugar is dissolved. Boil until mixture becomes brittle when tried in cold water. Stir constantly at the last to prevent burning.

Add vinegar and soda just before removing from fire.

Pour into a well-buttered pan and let stand until cool enough to handle. Then pull until light and porous, and cut in small pieces with scissors, arranging on buttered plates. Serves 16 to 20.

Nougat

2 cups sugar 1/3 cup corn syrup

1/2 cup cold water 2 egg whites

3/4 cup chopped nuts or candied fruits Cook sugar, syrup, and water together until it is crisp in cold water, 260 degrees. Then pour a drop at a time over beaten whites of eggs, beating briskly until very thick. Add chopped nuts or candied fruits.

Pour into a well-buttered pan and cut into oblong squares. Serves 20 to 24.

For divinity candy omit the nuts and fruits and drop the beaten syrup from the spoon onto a buttered pan in individual pieces.

Peanut Brittle

1 cup sugar 1 cup peanuts(1 qt. with shells on)

Heat sugar until it melts and liquid becomes clear, remove immediately, add peanuts, chopped if desired, mixing them in thoroughly; quickly spread upon a smooth tin or iron sheet, press into shape with knife, and cut into bars or squares. Serves 10.

Peanut Brittle (With Molasses)

1 cup molasses 1 cup brown sugar 1 tablespoon vinegar

1 cup roasted peanuts

2 tablespoons butter 1 teaspoon soda

Boil the sugar, molasses, and vinegar together until a little dropped in cold water is brittle. Add the butter and the nuts, remove from the heat, beat in the soda, and pour into greased pans. Spread very thin. Break into even pieces when cold. Serves 16 to 20.

Peppermint Drops

1 cup sugar 1/4 cup boiling water

A pinch of cream of tartar 3 drops oil of peppermint

Boil sugar, cream of tartar, and water together slowly until syrup threads from fork. Pour it into a bowl and add flavoring. Stir until it begins to thicken and look cloudy. Drop by the spoonful upon paraffin paper. Serves 12.

Pinoche

2 cups brown sugar 1/2 cup cream, or 1/2 cup milk and 1 teaspoon butter

1 teaspoon vanilla 1 cup walnut meats

Cook sugar and cream together until sugar is dissolved. Boil to the soft ball stage, 238 degrees. Take from fire, cool to 100 degrees, then beat until it begins to thicken, add vanilla and chopped nut meats and turn into a well-buttered pan. When cool cut in squares.