Walnut Maple Cream To recipe for Maple Cream add three fourths cup walnuts cut in pieces, when candy begins to get sugary.

Pecan Maple Cream Follow directions for making Maple Cream, adding one cup of pecan nut meats cut in small pieces when candy begins to get sugary. Hickory nuts or butternuts may be used.

Orange Fudge

2 tablespoons butter 2 cups sugar ¾ cup milk

Grated rind one orange 4 teaspoons orange juice½cup candied orange peel

Melt butter in saucepan, add sugar, milk, grated orange rind, and strained orange juice, mix well, 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 from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in candied orange peel, cut in small pieces, pour into a buttered pan, and cut in squares.

The recipe for Candied Orange Peel . It may be omitted from this recipe if desired.

Peanut Butter Fudge

2 cups sugar ¾ cup milk

4 tablespoons peanut butter 1 teaspoon vanilla

Few grains salt

Put sugar and milk in saucepan, bring to boiling point, and boil without stirring to 238° F., or until candy forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, add salt, peanut butter, and vanilla; then beat with spoon or work with spatula until creamy; turn into buttered pan and mark in squares.

Raisin Fudge

2 cups light brown sugar 7/8 cup thin cream

½ cup raisins

½ teaspoon vanilla

Put sugar and cream in saucepan and cook to 2380 F., or 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. When creamy add raisins and vanilla, and spread evenly in a buttered pan, using the hands.

Raspberry Fudge

2 cups sugar 1 cup water ⅛ teaspoon cream of tartar

¼cup raspberry jam

½ teaspoon raspberry extract

Few drops red color paste

Put sugar, water, and cream of tartar in saucepan, stir until dissolved, and boil to 2450 F., or until it forms a firm ball when tried in cold water. Pour out on dampened slab, tray, or platter; when cool add raspberry jam, extract, and a little red color paste. Work until creamy, shape, and cut in squares.

Vanilla Fudge

2 2/3 cups confectioners' sugar 4 tablespoons butter

2/3 cup milk

1 teaspoon vanilla

Melt butter in saucepan, add sugar and milk,stir until dissolved, bring to boiling point, and let boil to 238° F., or until a soft ball is formed. when candy is tried in cold water. Remove from fire, let stand until cool, then add vanilla, and beat until creamy. Turn into a buttered pan, and cut in squares.

Nut Fudge

To Vanilla Fudge add one cup chopped English walnut meats just before beating the mixture.

Vanilla Opera Fudge

2 cups sugar

1 cup heavy cream

1/8 teaspoon cream of tartar½teaspoon vanilla

Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until candy forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath.

Pour on marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes creamy. It may take some time, but it will surely change at last if it was boiled to the right temperature. Cover with a damp cloth for half an hour, then add Vanilla, working it in well with the hands. Press into a small shallow box lined with wax paper, let stand to harden, then cut in squares.

Other flavors may be used instead of vanilla, and the candy be tinted with color paste to correspond. Sometimes the fudge is divided into several portions, each flavored and colored differently, and pressed into a box in thin layers, then cut in squares when hard. Or each portion may be packed separately to give more variety when arranged on a bonbon dish.

Assorted Opera Fudges Variations of Opera Fudge may be secured by omitting vanilla and adding one of the following:

Chopped almonds with almond extract.

Chopped candied pineapple with pineapple extract.

Candied plums cut in pieces with lemon extract.

Chopped candied ginger.

Chopped walnuts or pecans with melted chocolate.

Other variations are in the following recipes.

Rainbow Bar Prepare recipe for Vanilla Opera Fudge, omitting vanilla, and divide into five portions. Flavor one portion with violet, color with violet color paste, and press into a box lined with wax paper, making a thin layer.

On top of the violet, make a thin layer of fudge colored green and flavored with orange flower water. Place on the green a thin layer colored yellow and flavored with lemon; on the yellow a thin layer colored orange and flavored with orange; and on the orange the last portion colored red and flavored with raspberry. When firm, cut in narrow bars.

Maraschino Opera Fudge

2 cups sugar

1 cup heavy cream

4 teaspoon cream of tartar

1 tablespoon maraschino

cordial 1/6 cup candied cherries

1/6 cup citron

Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring carefully to prevent burning, to 2380 F., or until it forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold.