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Show Holiday candy Treats help prepare chocolate Mix well and cook on medium high heat. Stir until it boils, then turn temperature down to medium heat. Test frequently in cold water. Stir ocassionally. Fudge is done when you can pick up a soft ball of fudge in your fingers and mold it. Remove fudge from heat. DO NOT STIR until fudge is about luke warm. Add 3 Tbsp. of peanut butter when candy is luke warm. Then beat candy until it loses its gloss and starts to set up. It can then be put on waxed paper and molded into a roll to be cut later. Refrigerate. This same recipe can be used and substitute walnuts for the peanut butter. ByJANETH. WEAVER Record Correspondent Christmas is closer than any of us would like to admit, and admit it we must. What better way to prepare for the holidays than to get your homemade candy made. Every year new and quick recipes surface and I'm one of those cooks who enjoys them, but for pure eating pleasure nothing beats the good old-fashioned ways of making candy. Nell Heywood is kind enough to share her tried and true recipes with helpful hints and instruction for novices in the field. Thank you, Mrs. Heywood. DIVINITY 3 cups sugar 1 cup Karo syrup 1 cup warm water 3 egg whites (beaten stiff) 1 cap (or tsp.) vanilla Two-thirds cup nuts Mix sugar, syrup and water, and cook and stir over a high heat until it boils and comes to a hard crack stage. Slowly pour this mixture over beaten egg whites. Mix and add vanilla and nuts. Stir until it will set up when a small spoonful is dropped on waxed paper. Drop by teaspoonfuls. PEANUT BUTTER FUDGE 3 cups sugar 3 Tbsp. corn syrup cup butter 1 cup canned milk 4 Tbsp. (scant) cocoa or 2 oz. unsweetened PINOCHE 2 cups white sugar 1 cup brown sugar 1 cup evaporated milk '4 cup butter 2 Tbsp. Karo syrup Cook, using same directions as for fudge; then when cool, beat, adding vanilla (1 cap) and nuts. CREAM CENTER FOR CHOCOLATES Use the same recipe as for pinoche, but leave out the brown sugar and use three cups white. Mrs. Heywood is careful to stress the fact that you never stir candy while it is warm or hot because it turns to sugar, and that you should beat the candy until it begins to set up and loses its gloss. We have a request for salads (especially chicken salad). Please send recipes and requests to me at 116 N. 200 E. or call 586-6759. Fife piano recital slated CEDAR CITY The students of Carol S. Fife will present a piano recital Tuesday at 7:30 p.m. in the Southern Utah State College Music Building, room 206. The hour will include classical and Christmas music to be performed by the following students: Christy Wilcken, Ryan Brown, John Allen, Shirley Allen, Heidi Munson, Carlos Clark, Candi Clark, Jodi Banks, Montyne Adair, Christine Foisy, Anne Marshall, Marilyn Marshall, Stacey Brown. Russell Holyoak, Andrea Holyoak and Ryan Nelson. |
