Roanoke Rapids Herald

Candies Made At Home Very Good Holiday Season

By MISS VIRGINIA BLOUNT
VEPCO Home Demonstrator

(Too late for last issue)

Holiday seasons are never complete unless at least part of candies are made at home. If you have the time and the knack or rather the knowledge, you can create many different kinds of candies that are palatable to all groups of society. There must be a generous supply of sweets to eat and to offer to one's guests who drop in casually with their seasonal good wishes.

Chocolate Cream Fudge
2 c. sugar
3/4 c. milk
2 sq. chocolate
1 T. butter
2 t. corn syrup
1 t. vanilla

Boil together the sugar and milk until the chocolate is melted. Cook without stirring to soft ball 234 deg F. Remove from fire, plunge sauce pan into cold water. Add butter and let the candy stand until thoroughly cool, then add vanilla and beat it until creamy. Drop by spoonfuls upon waxed paper or pour into pan.

Uncooked Fudge
1/2 lb. chocolate
2 eggs
1 1/2 T. butter
1 t. vanilla
1 c. confectioner's sugar (may need little more)

Melt chocolate in double boiler, add butter, yolks of eggs, well beaten, and sugar. Mix well. Add whites of egg, well beaten, nuts and flavoring. Spread in a well buttered square tin cake pan. When firm, cut in squares. Almonds slightly toasted are very delicious in this fudge.

Put sugar in a large skillet (heavy aluminum or iron) over medium heat. Stir constantly with back of spoon until well melted and brown. Add soda and peanuts, stirring fast and pour out on marble slab or bread board which has been wet with cold water. Allow to cool. Break into irregular pieces when hardened.

Fairy Taffy
2 c. sugar
1 c. water
1/4 t. cream tartar
1/2 t. flavoring
Coloring, if preferred

Cook all ingredients, except flavoring and coloring in a smooth kettle to 310 deg. F. Do not cook too rapidly. Pour out on a buttered platter. Cool. Turn edges to center. Add flavoring and coloring, pull while very hot, using only finger tips. Oil of cinnamon, cloves or winter green are the best flavorings. Pull out into long ropes, twist slightly. Place on wax paper. Break or cut with scissors to desired length of pieces.

Sugared Pecans
1 c granulated sugar
1/2 c. water
2 c. shelled pecans
vanilla

Place water and sugar in a saucepan and cook over moderately hot unit until a medium soft ball is formed when tested in cold water. Remove from unit and add vanilla; coloring too, if desired. Stir this into candy, being careful to do so with only a couple of strokes of the spoon. Pour in nuts and stir, being careful to see that all are covered with the mixture. Do this until they become creamy and there is no stickiness left in the pan. Pour on marble slab or bread board and separate nuts.