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HOMEMADE: CHOCOLATES - Ann Chapman

3 lbs icing Sugar). llb butter?’

l can sweetened condensed 2 tbls gat corn AyeuP
milk |
Combine the above, this is the basic mix. By adding
various flavorings, colors, fruits, and. nuts, many
different chocolates can be made, suggestion as follows.
Cool candy mixture and then. form into desired shapes
and sizes. Cool again and dip in hot chocolate mixture
given below. |

1 pkg(8 oz.) semi-sweet chocolate
1/2 block parowax |
Melt over hot water.

CHOCOLATE FUDGE - Mrs. Clayton Ross

1 cup white sugar 1 tsp vanilla
1 cup brown sugar 1/.2.cup milk
2 tsp syrup 1/4 cup butte Simeltciile

Boil 2 1/2 minutes and add 2 tsp cocoa. Boil 6 minutes
longer. Take off stove and add vanilla. Cool, beat until
creamy and pour on a buttered pan. Cut. into squares
when nearly cool. |

BUT TERSCGOTGH! TOFFEE - Mae Anderson.

1/2:1b- butter 3 cups brown sugar
| cup corn syrup 1 tin sweetened condensed
| milk

Mix butter, syrup and sugar in large frying pan or
sauce pan and melt before adding milk. Stir in milk
slowly and bring to boil, stirring constantly. Boil until
a deep toffee color (it gets quite thick) and pour into
pans to cool.