This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 cups sugar
1/2 cup corn sirup
1/2 cup water
3/4 cup candied cherries
Put the sugar, water and corn sirup into a saucepan. Stir it while it dissolves over the fire, then let it boil without stirring to the light crack stage (265° F.). While it is cooking, beat the whites of eggs stiffly and when the sirup is ready pour it over them, beating constantly. Beat until creamy, add nuts, cherries and extract, and pour into buttered tins.
Follow preceding recipe, using in addition one-half cup maple sirup.
Cut dates in half, lengthwise; remove the pits and lay the halves at intervals on a greased dish. Make fudge according to any fudge recipe and drop a teaspoonful on each half date. This must be done quickly, to avoid letting the fudge harden in the pan. The hardening may be delayed by standing the pan in a larger one containing hot water.
3 cups brown sugar
1 cup milk
2 tablespoons butter
Put the sugar and milk into a saucepan and cook to the soft-ball stage, or 238° F. Remove from the fire, add butter and vanilla, and cool without stirring. When it is lukewarm, beat until it is creamy. Stir in the broken nut-meats. Hickory nuts, walnuts or pecans are especially nice. Pour into a buttered pan and when it hardens mark into squares.
2 cups sugar 2/3 cup milk
1 cup maple sirup
2 cups pecan-meats
Boil the sugar, milk and maple sirup until the mixture reaches the soft-ball stage (238° F.). Remove from the fire and cool. When it is lukewarm, beat until it is smooth and creamy. Add any kind of broken nut-meats and drop on buttered paper from the tip of a spoon, making little mounds.
2 cups granulated sugar
1/3 cup honey
1 cup water
Proceed as for plain fondant.
1/8 teaspoon salt 1 teaspoon vanilla Confectioners' sugar
Soak the gelatin in the cold water until it has taken up all the water. Boil the sugar and water to the soft-ball stage (238° F.). Add vanilla and salt to gelatin. Pour the sirup slowly over the gelatin, beating constantly with a whisk until cool and thick. Butter a shallow pan slightly and dust with confectioners' sugar. Turn the marshmallow mixture into the pan and smooth the top evenly. Dust with confectioners' sugar. Let it stand over night. In the morning cut it into small squares and roll in confectioners' sugar.
Chopped nuts, dates, figs, raisins or candied cherries may be added to the recipe for marshmallows. Plain marshmallows may be rolled in coconut before being rolled in sugar, or they may be dipped in melted chocolate. Marshmallows may be tinted any desired color.