10 FRIENDLY CIRCLE—1949

CANDY

“Sweets to the Sweet”

Pop Corn Balls

114 c. sugar, % cup molasses, 4% c. corn syrup, % c. boil-
ing water, 3 tbsps. butter, % tsp. salt, 5 qts. popped corn. Mix
the sugar, molasses, syrup and water and stir over a low fire
until sugar is dissolved. Cover and let steam for 5 mins. Un-
cover and cook until a few drops in cold water harden and
can be cracked between the fingers, about 8 to 10 mins. Re-
move from fire and add 2 tbsps. butter and the salt and pour
it over the corn. Mix well with a wooden spoon. Shape into
balls. —Mrs. Fitzgerald.

Taffy Apples

2c. gran. sugar, % c. corn syrup, 4 c. cold water, red
fruit coloring. Put sugar, syrup and water into the top of a
double boiler and heat slowly until sugar is dissolved. Cook
until a few drops in cold water will snap between the fingers.
Add enough red coloring to tint a bright shade. Dip each
apple into the hot syrup which has been set over boiling water
to keep it liquid. Turn the apples until they are well coated.
Set on wax paper to harden. —Mrs. Fitzgerald.

Toffee
2c. b. sugar, 4c. butter, 1 tbsp. vinegar, 2 tbsps. cold
water, 1g tsp. salt. Mix all ingredients and bring slowly to
the boiling point. Cook to hard ball stage. Pour into shal-
low well greased pan.: When partly cooled mark into
squares. —Mrs. Fitzgerald.

Borden’s Candy

3c. brown sugar, 4c. butter, % c. corn syrup, 1 can
Borden’s sweetened milk, vanilla. Cook until brittle in cold
water. Stir continually. —M. Coleman.

Peppermint Patties

YZ cup dry mashed potatoes, about 2 Ibs. icing sugar, 1
tbsp. melted butter, peppermint flavoring. Add sugar to other
ingredients till mixture is stiff enough to knead with hands.
Form into small patties and put on wax paper to set. About
2 hrs. in cold place. Covering: 2 plain choc. bars, 1 sq. bitter
choc., 4% sq. parowax. Melt over hot water, dip patties with
a fork until completely covered with the chocolate mixture.
Place on wax paper. —M. Coleman.