Stuffed Prunes

A very satisfactory candy, easily made and good for the children. Wash prunes well, then place in a steamer over hot water until they become plump, but not soft or broken. Cool, remove pit and stuff with vanilla or chocolate flavored fondant. Roll the fondant in balls before stuffing prunes. Or fill prunes with marshmallows. For a dinner confection, stuff prunes with salted almonds or walnut meats.

Chocolate Creams

Flavor fondant and roll into small balls; set aside to dry for an hour or more. Use a dipping or an unsweetened chocolate for coating. Melt the chocolate over hot water and do not keep over the fire after it has melted. Dip each ball of fondant into the chocolate, using a candy dipper or a fork. Do this quickly, so that too much chocolate is not coated to the fondant, for it will only run off and spread as the candy dries. Set each cream on a slightly greased or waxed paper to dry.

Walnut Creams

Flavor fondant, roll into small balls, then press half a walnut meat on each side; set aside to dry. Pecans or almonds may be used in the same manner.

Nut Bars

Knead chopped nuts into flavored fondant and make into a roll about 2 inches thick and 5 or 6 inches long. Cut off pieces about 1/2 inch thick and set aside to dry.

Cocoanut Bars

Knead cocoanut into flavored fondant; roll about 2 inches thick and several inches long and cut into 1/2 inch slices.

Candied Orange Peel

Remove the skin from oranges in quarters; put in a saucepan, cover with cold water and bring to the boiling point. Simmer until tender. Drain; remove all the white portion; cut in thin strips with the scissors; boil 1 cup of sugar with 1/2 cup of hot water until it spins a thread when dropped from the tip of a spoon; add the orange peel, cook 5 minutes, drain from syrup and roll in granulated sugar.

Divinity Fudge

2 cups of sugar. 2/3 cup corn syrup. 1/3 cup water.

2 stiffly beaten egg whites. 1/2 cup chopped walnuts. 1 teaspoon vanilla.

Boil sugar, syrup and water, without stirring, until the syrup becomes brittle (270 deg. F.) when dropped in cold water. Pour over the beaten egg whites, add vanilla and nuts. Pour into a greased plate, cool and cut in squares.

Peanut Butter Candy

2 cups sugar. 3/4 cup milk.

1/4 cup peanut butter. 1 teaspoon vanilla.

Bring sugar and milk to the boiling point and cook until syrup forms a soft ball when dropped in cold water. Remove from the fire, add remaining ingredients and beat until creamy. Pour into a buttered pan about an inch in depth, cool and cut in squares.

Fudge

2 cups sugar.

2 squares unsweetened chocolate.

3/4 cup milk.

1 tablespoon butter.

1 teaspoon vanilla.

Boil sugar, milk and chocolate until the syrup forms a soft ball when dropped in cold water (238 deg. F.). Take from the fire, add butter; set aside to cool slightly, then add vanilla and stir mixture until it begins to thicken. Pour at once into a buttered plate and cut into squares. Chopped nuts may be added.

Nut, Date And Chocolate Sweetmeat

4 tablespoons maple syrup. 1/2 lb. of "Dot" or dipping chocolate. 1 package dates cut from seeds and cut in small pieces.

1/2 cup blanched almonds, cut in shreds. 1 teaspoon vanilla.

Heat the syrup to boiling point, add chocolate and let stand over hot water until chocolate is melted. Add dates, nuts and flavoring. Mix until thoroughly blended - pour into a brick-shaped pan that has been lined smoothly with oiled paper.

Press mixture into pan, spread oiled paper over top and over this place a board and weight. Let stand six hours or longer to ripen. Remove from paper and cut in small pieces.

Pinoche

1 cup brown sugar. 1 cup granulated sugar. 1/2 cup milk or thin cream.

2 teaspoons vanilla. 1 cup chopped nuts; pecans or walnuts.

Add milk to sugar, stir until dissolved and boil until syrup will form a soft ball when dropped in cold water. Add nuts and flavoring and beat until creamy. Pour into a buttered pan and when cool cut in squares.

Peanut Brittle

Take equal parts of sugar and peanuts which have been roasted, shelled and broken. Melt sugar in an iron frying pan over a slow fire until a golden syrup is formed. It will be necessary to stir this constantly. As soon as the syrup begins to color remove from the fire; the heat of the pan should finish the cooking; then add the peanuts, mix and pour on an ungreased platter. When cold and hard break into pieces.

Glace Nuts

Halves of walnuts, pecans, almond or Brazil nuts are dipped into the melted sugar just before it turns brown. Drop each coated nut on a greased plate to cool and harden.