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Show Household News OF COURSE YOU LIKE CANDY (See Recipes Below) Making candy is really outside the realm of general cooking, but with a little guidance, even an amateur can work real magic with sugar and water. wa-ter. Simply by changing temperature tempera-ture and the method of handling, a wide variety of fondants, . fudges, and hard candies can be made. Utensils for Making Candy. Saucepans should have broad bottoms, bot-toms, and should be large enough to allow for "boiling up." The inside surface should be smooth, because rough spots may cause candies to I stick and burn. Measuring cups use standard measuring cups for successful re- chocolate together in the top of a double boiler. Remove from flame and add walnut meats and marsh-mallows. marsh-mallows. Stir gently until thoroughly thorough-ly mixed. Drop by teaspoonfuls on wax paper. Serve when cool-Taffy cool-Taffy Apples. Place a meat skewer in end of each apple. Cook together 1 cup sugar, 1 cup white corn syrup, Vt cup butter, and 1 cup coffee cream until mixture reaches firm ball stage (246 degrees). Stir carefully to avoid scorching. Remove from flame and dip each apple into mixture and then ,in cold water. Butterscotch Nut Marshmallows. 1 cup light brown sugar 'A cup cream teaspoon vanilla extract Vi teaspoon salt pound marshmallows cup nut meats (finely chopped) Place brown sugar, cream, vanilla extract and salt In a saucepan. suits; accurate measurements are essential. Spoons and spatulas wooden spoons are desirable for candy making mak-ing because they do not become uncomfortably un-comfortably hot, nor does the wooden spoon handle cut into one's hand during beating. Use standard tablespoons table-spoons and teaspoons for measuring. A medium-sized spatula is a help in scraping candy from kettles, and lifting candy from the pan. Baking sheets, platters and pans ordinary cookie sheets provide a good surface for pouring hard candies; can-dies; large platters may be used for taffy, which is to be taken out and pulled, or for fondant which is to be beaten. A rnarble slab from an old-fashioned old-fashioned marble-topped table or bureau bu-reau makes an excellent smooth, level surface for pouring candies. Candy thermometer a thermom-; thermom-; eter is essential in order to obtain uniform and good results In making . candy. ' " Candies are classified as "creamy candies,'.' such -as fondant or fudge, and as "tames", and- "hard" candies, like nut brittle and lollipops. In making creamy candies two rules, mus.t be observed: cook the candy to a definite temperature, and cool to room temperature before you "begin to beat ' .'' Brazilian Molasses Balls. .,-(Makes .,-(Makes 24 small balls) IVi cups sugar Vt cup hot water cup light molasses teaspoon salt 1 tablespoon vinegar Vt cup butter 3 pints popped corn 1 pint Brazil nuts (sliced) Dissolve sugar in hot water. Add molasses, salt and vinegar and cook to soft crack stage (270 degrees). Remove from heat, and add butter. Stir syrup slowly into popped corn and Brazil nuts. Mix well, and shape into balls Lollipops. (Makes Vi dozen) 2 cups sugar cup light corn syrup 1 cup water Yi teaspoon oil of cloves or oil of cinnamon Red or green coloring Put sugar, syrup, and water in a sauce pan. Cook, stirring just until Cook slowly, stirring stir-ring frequently, to the soft ball p stage (236 degrees). de-grees). Remove from flame and place sauce-pan over hot . water to keeD mixture from cooling. Coat marshmallows with the butterscotch mixture and then roll immediately In the finely chopped nut meats. Place on a buttered but-tered platter until cold. Red and Green Popcorn Balls. (Makes 10 balls) 2 cups sugar 2 tablespoons light corn syrup Vh cups water 1 teaspoon vanilla extract Red or green liquid coloring 3 quarts popped corn Combine sugar, corn syrup and water, and cook in a saucepan, stirring stir-ring until the sugar is dissolved. Continue cooking until the temperature tempera-ture 290 degrees is reached, or until a few drops of the syrup becomes brittle when dropped into cold water. wa-ter. Add vanilla extract and a few drops of red or green coloring. Stir sufficiently to mix the coloring evenly. even-ly. Pour the cooked syrup over the popped corn, which has been sprinkled sprin-kled with salt; stir well, and form into balls with the hands, using little lit-tle pressure. Chocolate Fudge. (Makes 36 iyi-inch squares) 2 tablespoons butter 3 cups sugar 1 cup milk 2 squares chocolate (2 ounces) (cut In pieces) Vi cup honey 1 teaspoon vinegar 1 teaspoon vanilla Nutmeats If desired Melt butter in a saucepan. Add sugar and milk, and mix well. Bring to a boil, then cover and cook with the lid on for about 3 minutes. Remove Re-move lid, add chocolate and honey, and cook to soft ball stage (236 degrees). de-grees). Remove from heat, and add vinegar and vanilla. Cool to room temperature, and beat until the fudge is thick and creamy. Add nut meats if desired, and spread in well buttered pan. (Released by Western Newspaper Union.) -the sugar is dis- -solved. Continue . cooking over very low heat, to 310 degrees on a can- S . dy thermometer Wash down thi ? crystals'that form during cooking.-using cooking.-using cheese cloth - which "has been wrapped around a fork, or spoon. When the candy reactus 310 degrees, de-grees, remove from heat add flavoring fla-voring and coloring and mix very quickly Pour into smat'l buttered muffin pans, filling them only Vt-inch Vt-inch deep. As soon as the lollipops i begin to set (which will take only a : few minutes; loosen them from f sidi of pan and turn out on table ! top Inseri the pointed end of a i small skewer into the side of each , lollipop, working it in carefully to ; avoid breaking the candy. It will ' pe necessary to work quickly, j Milk Chocolate Marshmallow Candy I pound broken milk chocolate i l 1-oiince square bitter chocolate Vi cup walnut meats (broken) j , 3- marshmallows. (eut in halves) Melt milk chocolate and bitter |