½ cup shredded cocoanut

½ teaspoon vanilla

Few grains soda

Put coffee and water in saucepan, bring to the boiling point, then strain through double cheese -cloth. To the strained coffee add sugar, cream, and soda, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water.

Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until it begins to get sugary. Stir in shredded cocoanut and vanilla, spread in a shallow buttered pan, and mark in squares.

Fruit Fudge

3 tablespoons butter

1 cup sugar

1 cup brown sugar

1 tablespoon corn syrup

cup milk

1 teaspoon vanilla

1 cup stoned dates

Melt the butter in saucepan. Add the sugars, corn syrup, and milk, and stir until boiling point is reached. Boil without stirring to 238° Until a soft ball is formed when tried in cold water. Pour on a marble slab, large platter, or agate tray, and leave until cool.

With a broad spatula scrape and turn the fudge until it begins to get firm. Add the dates and vanilla, mixing them in by kneading mixture with the hands. Shape in smooth, flat cake, half an inch thick, and cut in squares. Raisins, figs, or cocoanut may be used instead of dates.

Ginger Fudge

½ tablespoon butter 2/3 cup milk

2 cups sugar

¼cup Canton ginger

Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring to 2380 F., or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add ginger, spread in a shallow buttered pan, and mark in squares.

Marshmallow Fudge I Use any recipe for fudge, and just before it becomes firm, put half the mixture in a quarter-inch layer in buttered pan or between candy bars.

Lay on it a sheet of marshmallow cut the same size, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares. If candy becomes too stiff to make smooth layers, put in saucepan, stir over hot water until softened, and use as directed above.

Marshmallow Fudge II To any recipe for fudge, add three tablespoons marshmallow cream, beat well, and pour into buttered pan or between iron bars. This fudge is always smooth and light in texture.

Maple Marshmallow Fudge

I tablespoon butter I cup sugar

½ cup maple syrup 1/3 cup cream

Sheet Marshmallow

Melt butter in saucepan, add sugar, syrup, and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 23 8° F., or until mixture forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, then beat with a wooden spoon, or pour out on a marble slab or agate tray and work with a spatula, until candy begins to get firm. Return to saucepan, and stir over hot water until melted but not hot. Turn half the mixture in a quarter-inch layer in buttered pan or between candy bars. Lay on it a sheet of marshmallow, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares.

Maple Chocolate Fudge

1 tablespoon butter

1 cup sugar

½ cup maple syrup

cup cream

2 squares unsweetened chocolate

½ teaspoon vanilla

Melt butter in saucepan, add sugar, syrup, cream, and chocolate. Stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 238° F., or until it will form a soft ball when tried in cold water.

Remove candy from fire, and let stand undisturbed until cool. Add vanilla, and beat with a wooden spoon, or pour out on marble slab or agate tray and work with a spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars, and mark in squares with a knife. This may be finished as maple marshmallow fudge, or one cup chopped nuts may be added if desired.

Maple Nut Fudge

1 tablespoon butter

1 cup sugar

½ cup maple syrup cup cream

1 cup chopped walnuts or pecans

¼teaspoon salt

Melt butter in saucepan, add sugar, syrup, and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 2380 F., or until mixture forms a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool.

Add nuts and salt, and beat with wooden spoon, or pour out on marble slab and work with spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars and mark in squares.

Pralines

Make recipe for Maple Nut Fudge, omitting nuts. When mixture becomes firm, put in saucepan, stir over hot water until softened, add nuts, preferably pecans, leaving them in large pieces. Drop from spoon on buttered marble slab or tin sheet in rounds three inches in diameter.

Maple Cream

2 cups maple sugar

¾ cup cream or milk

Break sugar in pieces, put in saucepan, add cream or milk, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Remove from fire, and leave undisturbed until cool. Then stir and beat with a spoon, or work with a spatula, until candy begins

to get sugary. Turn into a buttered pan, and mark in squares, or put into very small individual tins. Maple cream may be packed in jelly glasses, covered with paraffin paper and a tin cover, and kept for frosting cake, or used as fondant is used. One cup cream may be used instead of three fourths cup if a richer candy is wanted.