CONFECTIONERY
*

CHOCOLATE FUDGE Edith Marlin.
2-4 tbsp. butter. 2 cups white sugar.

1 tsp. vanilla. 2-4 squares chocolate.

1/8-tsp. salt. 34-cup milk.

Place the sugar, chocolate and milk on low heat and cook until sugar
is dissolved, then continue cooking until syrup forms a soft ball in cold
water. Remove from fire. Let it cool without stirring. When luke warm add
butter, salt and vanilla. Beat until creamy. Then quickly turn into buttered
pan. When firm cut in squares.

CONDENSED MILK TOFFEE Mrs. S. Cook, Ellisboro.

1 cup brown sugar. 1 can Eagle Brand milk.
1 tbsp. butter. 8 tbsp. syrup.

Cook till real nard in a frying pan, about % hour.

DIVINITY FUDGE Maxine Cole.
314 cups granulated sugar. Y4-cup sliced walnut meats.

14-cup corn syrup. 14-cup sliced maraschino cherries.
2/3-cup water. l,-tsp. vanilla.

1 /8-tsp. salt. ,-tsp. almond extract.

2 egg whites.

Cook sugar, syrup, water and salt to soft-ball test. Reserve one-half cup
of the syrup, and cook the remainder to hard-ball test. (I use a candy
thermometer). Onto the stiffiy-whipped egg whites pour very gradually
the first half cup of syrup, beating constantly, then add the remainder of
syrup. Add nuts, cherries and flavoring and continue beating until the
mass thickens and grows heavy. Pack on buttered pan and cut before it
is cold.

FUDGE gean Railton, Sintaluta.
1 cup brown sugar. Pinch salt.

1 cup white sugar. 14-cup chopped nuts.

2 tbsp. flour. l4-cup rich milk .

1 tsp. baking powder. 1 tsp. vanilla.

2 tbsp. butter.

Mix sugar, flour, baking powder and salt. Stir in milk. When nearly
cooked add butter. Boil to soft ball stage. Add flavoring and nuts. Cool
and beat. Pour in buttered pan.

FUDGE CANDY Mrs. S. Livingston, Sintaluta.
1 cup white sugar. 14-cup butter.

1 cup brown sugar. 2 tsp. cocoa.

14-cup syrup. 1 tsp. vanilla.

,-cup sweet milk.

Dissolve cocoa in a little boiling water and add to candy when it is
boiling. Boil until candy forms a soft ball in cold water. Cool and beat.

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