Show H f H II II M i oj Highlights For Home HomeMakers HomeMakers H ome Makers KINKS KI KS WITH KANDY RANDY Since everyone has a sweet tooth there Is probably bly nothing more acceptable for fora a gift than a n box of delicious homemade candy Make a variety of kinds and pack several boxes attractively You may may enjoy dipping either fondant or cream centers for chocolates In fact I you may map dip practically any nap kind o of candy or for a change use nuts o or orI raisins I Points To Remember chocolate dipping in indirect a I Do not attempt direct draft Uneven cooling effects th the I gloss and color of or chocolates Chocolate melts more readily an and makes a better b blend if finely grated Never melt chocolate ver ever direct hea heat Chocolate Is rich In cocoa butter an and tends to separate at high temperatures temper tures Do not allow water to boll boil under tinder the th melting mel chocolate Moisture may get i In I the chocolate and render It unfit unlit fo for forI coating purposes s. s Stir chocolate continually and rapidly I with a circular motion This keeps th the cocoa butter well distributed through the chocolate prevents any overheating I I and produces a more perfect blend Allow the freshly dipped chocolates to I harden for at least 5 6 minutes before re removing re- re removing removing I moving them from waxed paper After i cooling chocolates should be kept In a I cool dry place and should never be ex exposed ex- ex exposed exposed posed to direct sunlight They may be I packed In layers separated by waxed paper pape I Heat Beat chocolate to about degrees then cool to 85 degrees before attempt attempt- attempting ing to to dip If you object o to the children having rich candles candies try these marshmallows 1 3 t. t t gelatine l' l 1 c. c water 2 c. c sugar Few grains salt 1 t. t vanilla Soak gelatine In n tz c. c cold water 5 I minutes Put a c. c water and sugar in fn saucepan bring to boiling point and let boll bon until syrup will wm spin a n thread Add soaked gelatine and let stand until par par- partially partially partially cooled then add salt and flavor flavor- lag Ing Beat Bent with Mix Master until white and thick Pour Into granite pan thickly I dusted with powdered sugar having mix mix- mixture mixture ture one Inch deep Let It stand In refit refit- I j I until chilled Turn on ori board cut In In n cubes cubes' and roll In powdered sugar Hero H ro Is an Inexpensive yet pet delicious recipe for caramels Caramels Caramel l' l 1 i c. c sugar I vs c. c white karo I 1 c. c c and 6 t. t cream 1 c c. c and 6 t. t t canned milk 1 t. t t vanilla v Few grains salt Nuts if It desired Heat karo and bon boll for one minute stirring constantly Add Aad sugar gradually and bon boll to a heavy string Add hot cream and hot canned tanned milk slowly Cook I to t a firm ball Add vanilla salt and an d nuts Pour Into a buttered pan to cool put Cut In squares and wrap in waxed paper or or dip To make successful caramels it itIs t Is best to stir them constantly and add hot Ingredients so slowly that boiling is never stopped N HELEN THACKERY HARRIET PEARSON |