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Cracker Jacks
1¼c white sugar Cook in large heavy kettle until
1/3 c water center turns yellow. DO NOT STIR.
1/3 c butter or margarine Remove from heat & stir in corn.
1 2/3 Tbsp brown vinegar Spread on cookie sheets to cool.
½ tsp butter flavoring Break into pieces & store in air
tight container.
Divinity
2½ c white sugar
3/4 c white syrup --Boil to thread stage (230°on candy thermo-
¼ c hot water meter)
2 stiffly beaten egg whites --Pour 2/3 of mixture over egg whites,
Beating with mixer at high speed.
Put remainder of mixture on stove and bring to boil again. Slowly
add it to the rest, beating with mixer, til mixture holds its shape
and is dull in appearance.
1 tsp vanilla --quickly add. Drop from tip of spoon onto
½ c chopped nuts wax paper. Work quickly before it sets.
**can use marchino cherry juice instead of water and add chopped
cherries with the nuts.
Fondant
½ c milk --Cook to soft ball stage (238° on 3 c sugar candy thermometer). Pour onto 2/3 c water buttered platter and cool until mix ¼ c butter or margarine holds a dent made by finger. Stier until smooth and creamy. Shape into balls, roll in chopped nuts. Stuff with date pieces or spread into layer and spread peanutbutter over, roll up like jelly roll and slice.
Penoche
2 c brown sugar Combine and boil to soft ball stage (or to ½ c cream 238° on candy thermometer). Cool to room 2 Tbsp butter temperature. Beat until creamy. 1/3 c coconut 1/3 c chopped dates --Add and beat til misture holds its shape. 1/3 c chopped nuts Pour into well greased pan and cut.
Yummy Nut Candy
Beat 1 egg white til stiff Pour into well-greased shallow
Add 1 c ground peanuts pan. Bake at 350° for 25 min.
1 c brown sugar. Cut into squares and cool.