“I can teach sugar to slip down your
throat a thousand ways.”

CHOCOLATE FUDGE

1 tablespoon butter
1 cup Pacific Evaporated Milk
2 cups white sugar
12 cup cocoa
14 teaspoon cream of tartar
1 teaspoon vanilla
1 cup walnuts
Melt butter in saucepan. Add milk.
dry ingredients. Stir well. Boil
a teaspoon dropped in cold water

ball (approximately 5 minutes).
ve from fire. Cool for a few min-

CARAME
4 pound butter
2 cups white sugar —
1 cup water
114 cups white corn syrup
1 teaspoon salt
Boil up; then add 1 tin swee
densed milk slowly. Boil t
stage (234 degrees). Add 1

Cool overnight in a pan.
" sawing motion, and wrap in waxed p

_ —LENA PE

MAPLE CREAM CANDY
2 cups brown sugar
Y cup maple syrup
¥Y cup Pacific Eva
1 tablespoon butter
1 teaspoon vanilla
1 cup chopped nuts (optional)
4 teaspoon cream of tartar

Milk

Combine all the ingredients except vanil-
la and nuts. Stir until sugar is dissolved.
Cook to firm ball stage (240 degrees).
Cool to lukewarm. Add vanilla and nuts.
Beat until creamy. Pour into buttered
pan and cut in squares. This candy has
a creamy-rich flavor thanks to Pacific
Evaporated Milk.

CREAMY MAPLE FUDGE

3 cups brown sugar

1 cup white sugar

2 pint cream

12, teaspoon vanilla

Butter size of egg

Melt butter and mix with sugars. Add
cream and boil slowly for about 20
minutes, or until it forms a soft ball
when dropped in cold water. Then

remove from stove and beat until thick.
Add vanilla and nuts while beating.

—RENE RICHARDSON

*e

iments of

NUNN & THOMSON L

D.

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