---------------------------------------------------

RECIPES - CANDY

APPLE CIDER CANDY                Kathryn Weaver Boice

4 c. sugar                                         1/2 c. cold water
1 c. boiling apple cider                   1 c. grated apples 
1 c. chopped walnut                        1/8 tsp. salt
4 envelopes gelatine

Heat sugar, boiling cider and salt. Soften gelatine in cold water and grated apple. Stir into boiling syrup. Simmer 20 min. Remove from stove and add nuts. Put candy in two ungreased pans and set in cool place (not refrigerator) for 12 hours. Cut into cubes and roll in powdered sugar.

CARAMEL SQUARES                     Katala Ann Woods

1 1/2 c. white sugar                             3 tbsp. coco syrup
1 1/2 c brown sugar                             1 tbsp. vanilla
1 c. sweet cream                                  1 tbsp. butter
2 tbsp. white Kero                                 1 c. nuts (optional)
  
Combine all ingredients and cook until soft ball is formed in cold water. Pour into buttered dish. When it has hardened cut into squares.

CHOCOLATE FUDGE                       Sue McCamey

1/2 c. cocoa                                           1/4 tsp. salt
2 c. sugar                                                2 tbsp. butter   
1 c. milk                                                  1 tsp. vanilla 
 1 tbsp. white corn syrup                       l/2 c . nut meats

Combine all ingredients, except vanilla and nuts in sauce pan. Bring to boil, stirring constantly. Cook over low heat, stirring occasionally until mixture forms soft ball when drops are tested in cold water. Remove from heat. Add vanilla. Beat until creamy. Add nuts. Pour into buttered pan.

 

COLLEGE BLACK AND WHITE FUDGE     Ida Thompson

Black Part:
3 large c. sugar                                                    4 tbsp. cocoa
1 1/2 tbsp white syrup                                         1 1/2 c. cream
1 tbsp. butter                                                        1 tbsp. vanilla

White Part:
Same as black part except leave out cocoa and put 1/2 c. chopped nuts in. Let dark part cook faster than white. When done let cool, then beat and pour in greased platter. Then beat white part and pour on top of the black. When cold cut into squares.

LIGHT FUDGE                                                  Ruby Frederick

1 c. brown sugar                                                1  tbsp. butter
1 c. white sugar                                                 1/2 c. chopped nuts
3/4 c. milk                                                           1 tsp. vanilla

Cook sugar and milk, stirring, to soft ball stage. Remove from heat and add butter. Cool. Add nuts and vanilla and beat. Pour into buttered pan. Mark into squares. Makes 12 to 16 squares

PEANUT BUTTER CANDY                          Gladys Rankin

3 tbsp. peanut butter                                        1 c. sweet milk
2 c. sugar                                                          1 tbsp. butter

Cook until mixture forms soft ball in cold water.
Pour on buttered platter and cut into squares when cold.

NEVER-FAIL CANDY AND VARIATIONS   Ethel Wright

3 c. sugar                                                            1/2 tbsp. salt
3/4 tbsp. vinegar                                                1 c. boiling water
1 tbsp. butter                                                      1 tbsp. cream

Combine sugar, butter, cream, vinegar and salt. Add the boiling water. Mix thoroughly and cook to 238 or until syrup forms soft ball when dropped in cold water. Remove from fire and pour on unbuttered plate. When cool, beat until mixture can be gathered into a soft ball. Knead until soft, smooth and creamy. If mixture becomes too hard add a little cream: if too soft, add confectioners sugar and knead.  Divide into portions.

Gocoanut Fluffs: Flavor with vanilla and roll in cocoanut. Form into small balls.

Fruit and Nut Roll: Flavor with almond. Mix in chopped candied or dried fruits and walnuts or pecans. Form into roll. When set, cut into slices.

Sandwich: Mix melted chocolate in one portion. Flatten out on wax paper. Flavor another portion and flatten out on top the dark portion. Add another layer of dark. Cut into squares.

VELVET FUDGE                              Robbie Shipp Porter

2 c. granulated sugar                         3 tbsp. butter
1/2 c. cocoa                                        1 tsp. vanilla
1 c. milk                                               1 c. walnuts

Mix sugar, cocoa, milk and place over heat, stirring until sugar is dissolved. Cook without stirring to 238°, or until a little of the mixture forms soft ball when dropped into cold water. Remove from heat and add butter and vanilla. Set aside until lukewarm. Beat until it begins to keep its shape. Add walnuts. Pour onto buttered dish and mark in squares while soft.

HOLIDAY DIVINITY                           Barbara Floyd

2 c. sugar                                             1/2 c. diced candied cherries
1/3 c. light corn sirup                           1/4 c. diced candied pineapple
1/2 c. water                                           3 egg whites
1/8 tsp. salt                                           1/3 tsp. vanilla
1/2 c. toasted cooled halved almonds

Place the sugar, sirup and water in a saucepan, bring slowly to boiling point, stirring until the sugar is entirely dissolved, then cook to hard ball stage. Remove from fire and pour slowly over the stiffly beaten egg whites, beating and stirring briskly and consistently. Do not scrape the pan. Add salt and vanilla and beat until the candy holds its shape. Stir in fruits and almonds, turn into a waxed paper lined bread pan, smooth the surface and cool. Slice with a sharp knife, and keep covered in the container until ready to serve.

PEPPERMINT DIVINITY                   Barbara Floyd

3 c. sugar                                             1/2 c. light corn sirup
2 egg whites                                        1/4 tap salt
3/4 tsp. peppermint

Mix as for Holiday Divinity.

MILLION DOLLAR FUDGE             Mrs. Jack Wilcox

4 1/2 c. sugar                                      1 large can Carnation milk
1/4 c. butter                                          Pinch salt

Boil above mixture slowly 10 minutes

Break into mixing bowl:
2 large Hershey Bars                         1 pt. marshmallow cream
2 pkgs. Chocolate dainties or 4 squares chocolate

Pour above syrup mixture over broken bars, dainties and cream. Beat until smooth. Add 2 c. chopped nut meats and 2 teaspoons vanilla. Pour into buttered pan. Let stand 24 hours before cutting. Makes 5 pounds.

CANDY NUT LOAF                          Edna McCamey

Boil together with very little stirring;
3 pts. sugar                                         1 pt. cream
1 pt. white Karo Syrup
-
Boil these ingredients until syrup makes a soft ball when dropped in cold water. Remove from stove and beat as long as you can; then separate into three equal parts. To first part add nut meats. To second part add any color fruit coloring, with appropriate flavoring. To third part add cocoa or chocolate syrup to taste, Beat each part (you will have to have help in the beating) as long as you can, or until the candy becomes too hard to beat. Stack one part on top of other and decorate top with walnut or pecan halves and cut into squares when cool. This makes a large amount of candy.

Hosted by www.Geocities.ws

1