CHIPITS FUDGY MACAROONS Susan Gardiner
24 C. light cream or evaporated milk 1 C. (6 0z.) Chipits semi sweet choc. chips
% C. granulated sugar 2 C. Corn Flakes

1 T. Blue Bonnet margarine 1% C. shredded coconut

1 tsp. vanilla ¥Y2 C. chopped nuts

In heavy saucepan, combine cream, sugar and margarine. Cook and stir over
medium heat until mixture boils and is bubbly all over top. Boil and stir 3 minutes
more. Remove from heat. Add vanilla and Chipits, stirring until smooth. Mix in
Corn Flakes, coconut and nuts. Drop in small mounds from a tablespoon onto
waxed paper. Chill until firm. Serves 2% dozen.

PERFECT PEANUT BRITTLE Dorothy Hicks
1. 4C. sugar 2. 5C. (1% |b.) raw Spanish peanuts

2 C. white Karo syrup 2T. salt

1 C. water 3. 4T. butter

4. 3level T. soda

Have a couple of pairs of forks with heavily buttered tines ready to use. Collect all
materials. A candy thermometer is a must. A marble table top is the best but an
enamel top may be used. Butter the table very generously with butter.

1. In a large kettle place water, sugar and Karo, boil to 240°F (115°C).

2. Add peanuts and salt, boil 15 minutes or so to 280°F (142° C). Add 4 tablespoons
butter. Now boil to 300°F (150°C) hard crack stage. Have the 3 tablespoons soda
measured out. Now put soda in all at once. Stir vigorously. The soda foams! Be
careful! Pour immediately onto the buttered table. It’s best to have heip at this
point. Pull with 2 forks to spread the brittle. Be very careful not to spill this very hot
candy on yourself - makes nasty burns! Let cool - break into pieces, pack in tins.
In pouring -start at the far end of the table and work back - so that you are not
holding the hot kettle over the hot candy. Then helpers at the far end and sides can
begin pulling the brittle. This candy hardens very quickly so be prepared to be
quick about it.

CHOCOLATE MARSHMALLOW ROLL Eva Arason
2 C. marshmallows (small & colored) 2 T. butter
Y2 C. chopped walnuts or 1 egg slightly beaten
% C. cherries 1 C. sifted icing sugar
4sq. semi sweet chocolate melted coconut

Place nuts and marshmallows in bowl. Melt chocolate, remove from heat, add
butter, 1 egg, slightly beaten and 1 cup icing sugar, beat and pour over
marshmallows and nuts, mix. Drop on wax paper generously sprinkled with
coconut, make roll and roll in coconut which you have ready. Wrap in wax paper
and foil. Refrigerate 5 hours or more. Keep in fridge.

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