THE MANITOBA HEALTH COOK BOOK
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Fudge - - Basic Recipe

2 c. sugar 4 t. cream tartar or 2 2-3 c. liquid
Flavoring T. corn syrup 1 T. butter

Boil sugar, cream tartar and liquid to soft ball stage. Add
butter, let boil 1 minute longer. Let stand until almost lukewarm,
add flavoring and beat until smooth and creamy. Pour into but-
tered tin, mark in squares, let stand until firm and dry.

Chocolate—Add 2 oz. of chocolate (grated) at the first of the
cookery.

Cocoanut—Add | c. shredded cocoanut after mixture has been
beaten.

Penoche—Use brown sugar and 3 T. butter. After beating mixture,

knead mass until smooth, add 14 c. chopped peanuts and shape in
ball.

Date Cream—When mixture is beaten add 14 c. chopped dates and
14 c. walnuts.

Walnut Chews

2 c. light b-sugar 4, ce. molasses 4 ¢. walnuts
2 T. water le t. salt 2 T. vinegar
1 t. vanilla 4, ec. butter

Boil all ingredients except butter, vanilla and nuts, to hard
ball stage. Add butter, boil 2 minutes longer. Add flavoring and
nuts, pour in buttered pan. When cool and stiff enough to handle
pull and cut..

Butterscotch Candy

1 ¢. w-sugar 1 t. vanilla Y, c. butter
1 c, corn syrup

Boil until it reaches hard ball stage, when tried in cold water.
Pour on buttered pans. Don’t beat and don’t stir.

Double Fudge

2 c. b-sugar Y, c. raisins or cocoa- l, ¢. chopped walnuts
2 T. cream nut or dates Vanilla
1 ce. sweet cream 3 t. cocoa

Boil 2 c. sugar with | c. cream until it reaches soft ball stage
when dropped in cold water. Add flavoring, 2 T. cream and nuts
and beat until creamy. Pour into well greased pan and cool.

Then add mixture prepared as before, but add 3 t. cocoa be-
fore boiling. In place of nuts add '4 c. raisins, or cocoanut or
dates, cut fine. Beat as before, adding cream with fruit. Pour
second mixture on the cooled mixture. Sprinkle with nuts broken
very fine.

Sour Cream Candy

 2c¢. b-sugar 1 c. crushed peanuts 1 ec. sour cream
1 ¢c. w-sugar

Boil sugar and sour cream until it spins a thread. Beat until
creamy, adding peanuts. Spread deeply on buttered plates.

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