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Show This Week' s RECIPE . . . Some very good candy recipes are printed this week, and if specific spe-cific instructions are followed will turn out to perfection. XMAS PUDDING CANDY (Mrs. J. Leo Hanson) 2 lbs coconut 1 lb. raisins 1 lb. dates 1 lb. figs 1 lb. walnuts 3 cups sugar 2 cups cream 1 tbs. butter 3 tbs. white Karo syrup 1 tbs. "vanilla Chop all fruit. Cook sugar, cream and Karo to a soft ball stage in cold water. Remove from stove, add butter and vanilla. Cool slightly. Whip until creamy. Pour over mixed fruit. When well mixed roll out on damp cloth as for meat loaf. Wrap in damp cloth and then in wax paper and set away to ripen. Slice or cut in pieces to serve, (makes 6 to 7 lbs.) CHOCOLATE FUDGE (Mrs. J. Leo Hanson) 2 14 cups sugar 1 small can milk 1 square butter 1 pkg. chocolate chips 1 pt. bottle marshmallow topping top-ping Walnuts 1 tsp. vanilla Stir sugar, milk and butter until un-til sugar is disolved. Bring to boil Stir only until it starts to boil. Boil exactly 6y2 minutes at full boil. Remove from heat, and stir in chocolate chips and marshmallow. Add chopped nuts and vanilla. Pour onto buttered platter to cool. Cut in squares or mold as desired. (Be sure to use small can of milk. Do not use one-half large can, as amounts are different.) NUT BALLS (Mry Hyrum Jensen) 2 cups granulated sugar 2y2 cups brown sugar (1 lb.) 1 pint rich cream 1 tsp salt 2-3 cup white Karo syrup 1 tsp. vanilla 1 lb. milk chocolate 1 lb. coarsely chopped nuts Mix sugar, syrup, cream and 1 salt. Cook to soft ball stage. Pour onto slab or platter to cool. Beat until creamy. Add vanilla, and knead. Let stand over night. Form into balls of desired size. Melt the chocolate slowly in the top of a double boiler. Stir frequently fre-quently and do not let the water in the lower part of the double boiler boil. When melted, stir until un-til cool. Dip balls in chocolate with finger or a fork and roll in a tray of chopped nuts. Yields 75 pieces. WHITE FUDGE (Mrs. Hyrum Jensen) 4 cups' sugar 1 pint cream 2-3 cup white Karo syrup 1 tsp. salt Cook to soft ball stage. Pour onto platter to cool. Beat until it loses shine. Knead. Add nuts and flavoring as desired. de-sired. (This also makes a good base for cream filled chocolates). (In making the nut balls or fudge, Mrs. Jensen wraps a clean damp cloth on knife or spoon to keep the crystals wiped off the sides of the pan.) 1 |