Candy Chocolate Fudge

Ingredients:

2 c. sugar 1/2 c. milk 1/16 tsp. salt

2 oz. chocolate 1 tbsp. butter 1 tsp. vanilla

Method:

Melt chocolate and butter, add sugar and milk and stir until sugar dissolves. Cook without stirring until it forms a soft ball when dropped in cold water. Let stand in cold water until cool. Add vanilla and beat until it can be handled. Mold, and place in buttered pan.

Penoche

Ingredients:

1 c. brown sugar

1 c. granulated sugar

1/2 c. milk or cream

1 tbsp. butter 1 c. nut meats 1 tsp. vanilla

1/16 tsp. salt

Method:

Proceed as for chocolate fudge.

Maple Fudge

Ingredients:

1 lb. maple sugar

2 tbsp. butter

1 c. milk 1/16 tsp. soda

1/16 tsp. salt

Method :

Melt butter and sugar, add soda and bring to boiling point. Add milk slowly, stirring constantly; add salt. Proceed as for chocolate fudge.

Karo Cream Fudge

Ingredients:

3 c. sugar 1/2 c. Karo

1 c. cream 1/2 lb. figs

1 tbsp. lemon juice

Walnut Cream Fudge

Ingredients:

3 c. sugar 1/2 c. Karo

1 c. cream 1 c. walnuts

1 tsp. vanilla

Victoria Fudge

Ingredients:

2 c. sugar 1/4 c. butter 3/4 c. milk 1 c. coconut

1/4 c. each cherries, figs, and pineapples

Prepare as fudge - fruit flavoring added when cold.

Claire Creams

Ingredients:

2 c. brown sugar 1 c. nuts

1 c. cream 1 c. candied cherries

1 lb. marshmallows Method:

Boil cream and sugar as fudge. Beat until creamy and add 1/2 c. nut meats and pour in pan. Melt marshmallows, stirring constantly, and add nuts and cherries. Pour over top of fudge.

Fluff

Ingredients:

2 c. sugar white 1 egg

1/3 c. water 1/16 tsp. salt

1/2 c. nut meats or candied cherries Method:

Cook sugar and water to thread stage and pour slowly on beaten white of egg. Add nuts and beat until stiff enough to hold shape when dropped from tip of a teaspoon on paraffin paper or buttered plates.

Turkish Nougat

Ingredients:

3 c. sugar

1 c. Karo or other corn sirup

1 c. water

2 tbsp. corn sirup whites 3 eggs 1 c. nut meats

Method:

Boil sugar, water, and 1 c. corn sirup to hard crack. Have eggs beaten stiff and fold into them 2 tbsp. sirup. Beat eggs into boiled mixture and pour on to oiled paper.

Honey Puffs

Ingredients:

3 c. sugar 1 c. nuts 1 c. cream

1/4 c. honey 1 c. candied pineapple white 1 egg

Method :

Boil sugar and cream until it will almost spin a thread. Add 1/4 c. honey and cook to "soft ball" stage. Take from fire and add 1 beaten white of egg. Beat 1 minute and add 1 c. each chopped nuts and candied pineapple. Beat until creamy, and form into balls. Place on paraffin paper.