CANDIES

CAN'T FAIL CARAMELS

l cups sugar

1 cup firmly packed brown sugar
l cup light corn syrup

l cup heavy cream

1 cup milk

1 cup butter or margarine

4 tsp. vanilla

Combine sugars, corn syrup, cream,
milk and butter or margarine. Cook
slowly, stirring constantly, to
248°F or when small quantity dropped
into cold water forms firm ball.
Remove from heat, add vanilla. Pour
into greased pan 8 x 8 x 2. Cool.
When firm, turn out on board, cut
in squares. Wrap each square in
waxed paper. Makes 1 1/4 pounds.

- Aileen Crossin.
TOFFEE

1/2 lb. butter

1 1b. brown sugar

1 tin Eagle condensed milk
1 full cup corn syrup

Stir constantly and boil for about
23 minutes.
- Sylvia Burnip.

CHOCOLATE LOGS

cup walnuts

cup icing sugar
cup peanut butter
cup dates (chopped)

MPH ee

Mix like pastry. Shape into logs

and dip into 1 lb. chocolate which
has been melted in top of boiler

with a square of parawax. Sprinkle
with chopped walnuts or coconut.

Set in refrigerator.

- PP. Poirier.

26

FUDGE

Put in frying pan 1 cup brown sugar,
l cup white sugar, butter size of an
egg; boil until it strings with
little stirring. Take off stove and
beat until it hardens and pour on
buttered pans before too hard, add
flavouring and nuts. For chocolate
fudge add melted chocolate or cocoa
while hot. Use all white sugar for
white fudge.

- Mrs. Burgess.

NEVER“FAIL CREAMY FUDGE

cups brown sugar
1/4 tsp. sugar
3 tbsp. flour

2 tbsp. butter

1/2 -—s cup nuts

1/2 cup milk

1 1/2 tsp. baking powder
vanilla

Mix sugar, flour, salt and baking
powder together. Stir in milk.
Place in pan and when sugar dis-
solves, add butter. Boil slowly
about 30 minutes. Let cool before
beating. Add flavoring and nuts.

FIVE-MINUTE FUDGE

Combine 2/3 cup undiluted evapor-
ated milk, 1 2/3 cups sugar and
1/4 teaspoon salt in saucepan over
medium heat. Heat to boiling. Cook
5 minutes, stirring constantly. Re-~
move from heat. Add 11/2: cups
(16 medium) diced marshmallows,

1 1/2 cups chocolate chips, 1 tea-
spoon vanilla and 1/2 cup chopped
nuts. Stir 1 - 2 minutes (or until
marshmallows melt). Pour in buttered
9 inch pan.

- Mary Greenaway.