With broad spatula or butter paddle work the candy back and forth until it begins to get sugary, add cherries and citron cut in small pieces, and maraschino or other flavor. Continue working until it forms a hard ball, cover with a damp cloth, and leave it for thirty or forty minutes. Work it with the hands until smooth, and press into a shallow box lined with waxed paper. Let stand to harden, then cut in squares. If the candy is to be sent away, it may be covered with waxed paper and the box cover, without cutting it up.

Orange Flower Opera Fudge

2 cups sugar

1 cup heavy cream

⅛ teaspoon cream of tartar

4 teaspoons orange flower water Green color paste

12 marshmallows

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. With broad spatula or butter paddle work the candy back and forth until it becomes creamy.

Cover with a damp cloth for half an hour, then add orange flower water and color paste to make a delicate shade of green. Work with the hands until soft, carefully adding the marshmallows cut in pieces. When evenly mixed, press into a box lined with waxed paper, let stand until firm, and cut in squares.

Pistachio Opera Fudge

2 cups sugar

1 cup heavy cream

teaspoon cream of tartar

1 teaspoon vanilla

teaspoon almond extract

¼cup pistachio nuts

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.

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, add extracts, working them in well with the hands. Put in the pistachio nuts, blanched and cut in pieces, press into a small shallow box lined with waxed paper, let stand to harden, then cut in squares.

Raspberry Opera Fudge

2 cups sugar

1 cup heavy cream

1 teaspoon cream of tartar

1 teaspoon raspberry extract

Scarlet color paste

½ cup blanched almonds

Put sugar and cream in a 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 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.

With broad spatula or butter paddle work the candy back and forth until it becomes firm. Cover with a damp cloth for half an hour, then add extract and color paste to make a delicate shade of pink, working with the hands until creamy. Add almonds cut in pieces, and when well mixed press into a box lined with wax paper. Let stand until firm, and cut in squares. Shredded cocoanut may be used instead of almonds. Milk or thin cream may be substituted for heavy cream, but candy will not be as soft and rich.

Brown Sugar Fudge or Penuche

2 tablespoons butter 2 cups brown sugar

¾ cup milk or thin cream ¾ cup chopped walnuts

Melt butter in saucepan, add sugar and cream, stir until sugar is dissolved, 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 candy begins to get sugary. Add the walnuts, press into a buttered pan, and mark in squares.

Cocoanut Penuche

1 tablespoon butter

2 cups brown sugar

¾ cup cream or milk

¾ cup shredded cocoanut

½ teaspoon vanilla

Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 2380 F., or until a soft ball is formed when candy is 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 the cocoanut and vanilla, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.

Fig Penuche

2 tablespoons butter 2 cups brown sugar

3/4 cup milk or thin cream 3/4 cup chopped walnut meats

3/4 cup figs cut in pieces

Melt butter in saucepan, add sugar and cream, and stir until dissolved; bring to boiling point, and boil without stirring to 2340 F., or until candy will form a very 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 walnuts and figs, press into a buttered pan, and mark in squares.

Fruit Penuche

2 cups light brown sugar 7/8 cup thin cream

½ cup raisins or dates½teaspoon vanilla

Put sugar and cream in saucepan, bring to boiling point, and boil without stirring to 2380 F., or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter,and let stand until cool. Work with a spatula until creamy, then add raisins cut in small pieces, and vanilla. Spread evenly in a buttered pan, using the hands, having the mixture three fourths inch deep. When firm, cut in three fourths inch squares.