68 KATE. AITREN'S CANADIAN COOK. 8£BO0OK

BUTTERSCOTCH TAFFY

2 cups brown sugar \4 teaspoon salt
\4 cup corn syrup 1g cup butter
1 cup water l4 teaspoon vanilla

Put the sugar, corn syrup, water and salt into a pan; cook
and stir over low heat until the sugar is dissolved. Cook to the
firm-ball stage (246°F.). Add the butter. Continue cooking until
the candy becomes brittle when dropped into cold water. Remove
from the heat; add the vanilla. Pour into an oiled pan 6” x 6”.
While still warm crease into 1” squares. When cold break into
pieces. Yield: 16 pieces.

CHOCOLATE FUDGE

2 cups white sugar lg teaspoon salt
24 cup rich milk 2 tablespoons corn syrup
2 squares (2 oz.) unsweetened 2 tablespoons butter
chocolate, grated 1 teaspoon vanilla

Mix together the sugar, milk, grated chocolate, salt and corn
syrup in a saucepan. Stir over low heat until the chocolate has
melted and the sugar is dissolved. Increase the heat; let the mixture
boil until it reaches the soft ball stage—236°F. Stir just enough
to prevent scorching. Remove from the heat; add the butter. Let
cool to lukewarm(110°F.) without stirring. Add the vanilla; beat
until the candyhas just lost its gloss and becomes thick enough to
hold its shape. Pour immediately into an oiled pan; mark in
squares before the candy is firm. Yield: 1 pound candy.

VaRIATION: For chocolate nut fudge add 14 cup chopped nuts
iust before pouring.

MARSHMALLOW NUT FUDGE

3 squares (3 oz.) unsweetened Pinch of salt

chocolate V4 teaspoon orange juice

1 tablespoon corn syrup 14 teaspoon vanilla flavoring
2 cups white sugar 1 cup marshmallows,

1 tablespoon butter quartered
114 cups rich milk V4 cup walnuts, chopped

Melt the chocolate in a pan over low heat; add the corn syrup,
sugar, butter, milk and salt. Stir until dissolved; boil to the soft-
ball stage (238°F.). Cool slightly; add the flavorings; beat until
stiff and creamy. In the meantime oil a 6” x 8” pan; spread on it
the quartered marshmallows and chopped nuts. Pour the fudge
over them. Mark in 1” squares before quite cold. Yield: 24 pieces.

Note To Brives: Fudge must not be cooked too quickly. It
should also be partially cooled before beating.