CANDY

DIVINITY FUDGE

Helen Toombs, Saskatoon, Sask.

2 cups white sugar, % cup Rogers
corn syrup, % cup water, 2 egg whites,
1 teaspoon vanilla.

Boil the sugar, syrup and water until
a soft ball is formed in water. Beat
stiff the whites of eggs. Pour boiled
mixture slowly into the egg whites,
stirring constantly, and beat until
creamy and stiff. Add vanilla. Drop
with a teaspoon on wax paper and if
desired place a cherry on top of each
piece.

Y. 2

FUDGE
Marie Barry, Edmonton, Alta.

2 cups brown sugar, % cup milk,
3 tablespoons flour, 14% teaspoons bak-
ing powder, 2 tablespoons butter, 1 tea-
spoon vanilla, 1 cup broken nuts (if
desired).

Mix dry ingredients, add milk and
when sugar dissolves add butter. Boil
30 minutes or until soft ball stage.
Add flavoring and nuts. Let cool and
beat until creamy.

etl *
MARSHMALLOW FUDGE BALLS
Lottie Waite, Sovereign, Sask.

2 squares unsweetened chocolate, 1
can Borden’s Eagle Brand milk, marsh-
mallows (halved), nut meats crushed.

Melt chocolate in double boiler, add
Borden’s milk and stir mixture over
boiling water for five minutes or until
it thickens, cool slightly. Drop pieces
of marshmallows into mixture and lift
out covered with chocolate, drop into
finely crushe uts, rolling until well
covered.

Se

CANDIED APPLES
Agnes Hill, Tisdale, Sask.

6 medium sized apples, 1 cup white
sugar, % cup white corn syrup, 1 can
condensed milk, 4% teaspoon salt, 1 tea-
spoon vanilla |

Insert wooden skewers in stem end
of washed and thoroughly dried apples.
Combine sugar, syrup, milk and salt
in heavy saucepan. Stir well until sugar
is completely blended. Cook slowly,
stirring constantly, to soft ball stage.
Remove from heat and add vanilla. Cool
slightly. Working quickly, dip apples
in mixture and twirl until well coated.
Places apples stem side up on buttered
plate to harden, Dipping is easier if
mixture is kept out of drafts.

32

AFTER DINNER MINTS
Lucy Decker, San Benito, Texas

1 cup boiling water, 3 drops red
vegetable coloring, 2 cups white sugar,
14 teaspoon cream of tartar, 3 drops
oil of peppermint.

Combine’ boiling water, coloring,
sugar and cream of tartar in saucepan.
Stir well to dissolve sugar. Cover pan
and bring syrup to a boil. Cook 3 to
5S minutes, until sugar crystals are
melted from side of pan. Uncover and
cook rapidly to hard ball stage. Re-
move from heat and pour in buttered
shallow pan. Sprinkle with oil of pep-
permint, do not stir in. Cool undis-
turbed until it can be handled. Knead
candy until it can be picked up and
pulled. Pull until candy is firm, but
elastic, and has satin-like finish and
breaks off when struck on hard sur-
face. Pull out to %-inch rope, break
off in 42-inch pieces and shake in pow-
dered sugar. Pour candy and powdered
sugar in quart jar, screw on top and
let stand for 24 to 36 hours.

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MARSHMALLOWS
Joan Dawe, Lethbridge, Alta.
2 envelopes gelatine, 4% cup cold
water, 24 cup boiling water, 1% cups
sugar, pinch of salt, flavoring.
Sprinkle gelatine over cold water and
leave for five minutes. Pour boiling
water over this and stir until dis-
solved, add sugar and salt, whip until
stiff like marshmallows, add flavoring
and color if desired. Pour out in un-
greased pan, set overnight, cut in
squares and roll in cocoanut.

w OW
RUSSIAN TOFFEE

Terry Laurendeau, Saskatoon

2 cups brown sugar, 1 tin Borden’s
Eagle Brand milk, % Ib. butter, 1 cup
corn syrup, %4 cup chopped nuts.

Dissolve syrup, butter and milk over
slow heat, add sugar and boil 20 min-
utes (hard ball stage), stirring con-
stantly. Remove from heat, add nuts
and pour into well-buttered pans.

2.2?
CARAMELS
Ann Cope, St. George, Ont.
2 cups brown sugar, %4 cup corn

syrup, 1 cup butter, 1 tin Borden’s Eagle
Brand milk.

Mix sugar, syrup and butter and
bring to a boil, add Borden’s milk
and put on asbestos pad over burner
(this burns readily), boil to 260 deg. F.,
turn into greased pan, mark in squares.