Marshmallow Penuche

1 tablespoon butter 2 cups brown sugar Few grains salt

¼cup milk

10 marshmallows

½ cup nut meats

Melt butter in saucepan, add sugar and milk, stir until boiling point is reached, and boil to 2300 F., or until it forms a soft mass that does not dissolve when tried in cold water. Remove from fire, add marshmallows cut in pieces, and pour on marble, slab, large platter, or agate tray that has been wiped with a damp cloth.

When cool, add nut meats cut in pieces, and work with a spatula until candy begins to get sugary. Shape in a flat cake on the slab, and when firm, cut in squares.

Pecan Penuche

1 tablespoon butter

2 cups brown sugar

¾ cup cream or milk

¾ cup chopped pecan nut meats

1/3teaspoon salt

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 chopped pecans and salt, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.

Peanut Penuche Follow directions for Penuche, using three-fourths cup chopped roasted peanuts in place of pecans.

Post um Penuche

2 cups sugar

1 tablespoon butter

1 cup cream

2tablespoons Instant Post um

1 cup chopped walnut meats

Put sugar, cream, butter, and Instant Post um into a saucepan, stir until dissolved, bring to boiling point, and boil to 2380 F., or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter that has been moistened by being wiped over with a damp cloth, and let stand until cool. Work with spatula until creamy, add nuts cut in small pieces, and press candy into a buttered pan, making layer three fourths inch thick. Let stand several hours to ripen, and cut in squares.

Raisin Penuche

1 cup light brown sugar 1 cup powdered sugar

¾ cup cream

1 teaspoon vanilla

¼cup raisins

Put brown sugar, powdered sugar, and cream in saucepan. Stir until mixed, 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. Stir in the chopped raisins, press into a buttered pan, and mark in squares. Peanuts, English walnuts, or pecan nuts may be used instead of raisins.

Double Fudge I

Make half the rule of Brown Sugar Fudge (see page 72), and put in buttered pan. Make half the rule of Chocolate Fudge (see page 51), and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.

Double Fudge II Make Chocolate Fudge by any of the preceding recipes, and spread half an inch thick in a buttered pan or between bars. Make Pecan

Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.

Divinity Fudge

2 cups sugar cup corn syrup½cup water 1 cup sugar

1 cup water Whites 2 eggs 1 teaspoon vanilla cup chopped nuts

Put two cups sugar, two thirds cup corn syrup, and half a cup of water in saucepan. Put two thirds cup sugar and one third cup water in another saucepan. Cook contents of first saucepan to 2400 F., or until mixture forms a soft ball when tried in cold water.

Twenty minutes after starting this mixture, begin cooking contents of second saucepan, and cook to 2550 F., or until mixture forms a hard ball when tried in cold water. Beat whites of eggs until stiff, add contents of first saucepan, and beat constantly until stiff. Then slowly add contents of second saucepan, continuing the beating. Add nut meats and vanilla, turn into a buttered pan, and cut when cold.

Sea Foam Candy

1½ cups light brown sugar½cup cold water 1 teaspoon vinegar

White 1 egg

½ cup chopped nuts

½ teaspoon vanilla

Put sugar, water, and vinegar in saucepan, bring to boiling point, and cook to 2400 F., or until candy forms a ball that will just hold its shape when tried in cold water.

Beat white of egg until stiff but not dry, and add the syrup very slowly, while beating constantly. Beat until it begins to get creamy, add nuts and vanilla, and when it will hold its shape, drop in rough lumps on waxed paper, or turn into a buttered pan, and when firm, cut in squares.

If it does not readily become creamy, set dish over hot water, and stir until it begins to get sugary around the edge, then beat until nearly cold, and use as directed above.

Grape Nuts Divinity Fudge

2 cups sugar cup, water Whites 2 eggs

1 teaspoon vanilla 1 cup stoned dates½cup grape nuts

Put sugar and water in saucepan, stir until dissolved, bring to boiling point, and boil without stirring to 238° F., or until syrup will spin a long thread. Beat whites of eggs slightly, then add syrup in a slow, fine stream, beating constantly with a large egg beater, until mixture gets stiff. Add vanilla, dates cut in small pieces, and grape nuts Drop from the tip of a teaspoon upon waxed paper, or a buttered platter.

Cream Mints

1½ cups sugar

¼cup water

2 tablespoons corn syrup (white)

White I egg

4 drops oil of peppermint or wintergreen Pink or green color paste

Put sugar, water, and white corn syrup into saucepan. In measuring, use all the syrup that clings to spoon. Stir ingredients until mixed, bring to boiling point and boil without stirring to 2380 F., or until syrup will spin a long thread. Have white of egg slightly beaten, and continue beating with egg beater while syrup is being poured in a slow, fine stream upon egg.