Everybody enjoys a treat, and a treat is in store when you try these home-made candy
recipes. Creamy fudges, crisp brittles, and chewy taffies never lack enthusiastic tasters,
especially when the candy is made with that quick-energy food, ROGERS’ GOLDEN
SYRUP. If you plan to make a lot of candy, you will find that a candy testing thermometer
is a handy piece of equipment, and that candy products are always right.

INGREDIENTS

22 cups granulated sugar
Yo cup ROGERS’

GOLDEN SYRUP

Ya cup hot water
2 egg whites, stiffly

beaten

1 teaspoon vanilla

SS

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Few drops almond
extract

cup chopped walnuts,
almonds or preserved
ginger

cups granulated sugar
cup ROGERS’
GOLDEN SYRUP

Yo cup milk

—

— a

cup table cream or
condensed milk
tablespoons butter
teaspoon vanilla

_ Divinity Fudge

Boil sugar, ROGERS’ GOLDEN
SYRUP, and water until a little of
mixture forms soft ball when tested
in cold water (234-240°F). Beating
continually, pour '/2 this hot syrup
over stiff egg whites; blend well.
Return remaining syrup to heat and
boil to hard ball stage (255-265 °F).
Slowly pour over egg whites. Beat
well and when thickening add
flavorings, nuts or ginger. Pour into
greased pan to harden.

Vanilla Caramels

Combine all ingredients, except
vanilla, and cook until small amount
of syrup forms ‘firm ball’ when tested
in cold water (244-248°F). Remove
from heat, add vanilla and pour into
buttered pan. When cool, turn out of
pan and cut in squares.

A variety can be made by adding
1 cup coconut at the same time as
the flavoring.