~ Peanut Brittle

Sprinkle nuts with salt, warm in
oven. Put sugar, ROGERS’ GOLDEN
SYRUP and water, in pan, stir until
it begins to boil. Wash down sides
with wet brush; cook to 300-310°F,
or until very brittle when tested in
cold water. Add butter, flavoring
and nuts, pour into shallow, buttered
pan. Turn the mass over, pull and
stretch very thin. Break in irregular
pieces.

Salt Water Taffy

Blend sugar with cornstarch. Add
ROGERS’ GOLDEN SYRUP which has
been mixed with melted butter and
water, cook until little of mixture will
form “soft ball’’ when tested in cold
water (234-240°F). Add salt and
flavoring to taste. Pour onto oiled
plate to cool, then pull until light in
color.

Sea Foam

Boil sugar, water and ROGERS’
GOLDEN SYRUP until little of mixture
forms “soft ball’’ when tested in cold
water (234-240°F). Cool slightly
and pour gradually over stiffly beaten
egg whites, beating until mixture is
smooth, heavy and of dull appear-
ance. Add flavoring and drop by
teaspoonfuls onto greased paper to
harden.

INGREDIENTS

1% cups shelled, raw
peanuts

Ya teaspoon salt

1 cup sugar

Yo cup ROGERS’
GOLDEN SYRUP

Ya cup water

1% tablespoons butter

Yq teaspoon lemon
extract

cups granulated sugar
tablespoon cornstarch
cup ROGERS’
GOLDEN SYRUP

Yq cup water

tablespoon melted
butter

teaspoon salt
Flavoring, as desired

— ™ A>

sed

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3 cups granulated sugar
2/3 cup water
Yo cup ROGERS’
GOLDEN SYRUP
2 egg whites, beaten
stiff

Flavoring