- BLUE RIBBON CANDY | Mrs. R, A, Dunlop

3/4 lb. butter 1 tin sweetened condensed milk
1 lb. white sugar 2 Tbsp. vanilla
1/2 lb. golden syrup Brazil nuts

Place all ingredients in saucepan over medium heat. Stir con-
tinuously until it reaches 300 degrees (or hard crack stage).
Pour into greased pan and while still hot, mark into squares.

FEE'S CHOCOLATE FUDGE Eva Muir
le. nuts - cut a bit In a heavy saucepan put:
1/4 lb, butter 2c. sugar
ltsp. vanilla 1 small can evaporated milk
l pkg. Baker's lc. marshmallows
chocolate chips Let these come to a boil and boil
l sq. bitter chocolate - for 6 minutes, stirring con-
cut up stantly. Pour over the contents
Put the above ingredients in the bowl and stir until dissolved.
in a large bowL Pour into a greased cake pan or
platter.
MARSH MA LLOW-CHOCOLATE FUDGE Mrs. &, Black
1-3 oz. pkg. Philadelphia lc. small marshmallows
cream cheese 2c. sifted icing sugar
Dash of salt 2 -1o0z. sqs. unsweetened
1/2 tsp. vanilla chocolate
1 Tbsp, cream (more if
necessary)

-33- Ladner, B. C,