HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 57Seaforth
Kitchen & Bath
Phone 527-1205 53 Main St., Seaforth
Christmas Cookbook Page 55
MAPLE SYRUP FUDGE
2 cups maple syrup
4 tablespoons butter
Place syrup & butter in heavy saucepan,
bring to the boiling point. Boil syrup to the
soft ball, stage until thermometer reaches
234° F.
Remove saucepan from heat and allow
contents to cool to lukewarm. Then beat
mixture until it begins to lose its gloss.
Immediately pour into a lightly buttered 8 x
4 loaf pan. Cut fudge into squares before it
is completely hard. Makes 32 one inch
squares. Betty McCall,
Walton
OH HENRY BARS
2 cups white sugar
2 cups corn syrup
2 cups peanut butter
Heat till creamy. It will be thin. Then
add:
4 cups corn flakes
4 cups Rice Krispies
2 cups peanuts
Mix well. Press onto buttered cookie
sheet. In morning cut in bars. Keep in cool
place. Melt a large package of chocolate or
butterscotch chipits with '/2 cake paraffin
wax & dip bars in. Mrs. Ed Regele,
Seaforth
COCONUT SNOWMEN
2/3 c. undiluted evaporated milk
1/2 tsp. salt
1 tbsp. softened butter
1 tsp. vanilla
Icing sugar
additional coconut
12/3 c. sugar
11/2 c. miniature marshmallows
11/2 c. semi-sweet chocolate chips
'/2 c. flaked coconut
Combine milk, sugar and salt in
saucepan over medium heat. Bring to boil
and cook 5 minutes, stirring constantly.
Remove from heat and add measured
marshmallows, chips, butter, vanilla and
coconut. Stir until marshmallows melt.
Lightly dust hands with icing sugar, and
roll tsp. fudge between hands to form small
balls, working quickly. Roll well in extra
coconut while fudge is soft. Allow to
harden.
Place miniature marshmallow "heads"
on fudge bodies, securing with toothpicks.
To make faces, trace eyes, nose and mouth
on faces with toothpick dipped in melted
chocolate. Note: To make larger snowmen
use tbsps. of fudge and regular sized
marshmallows.
Evelyn Caldwell,
R.R. 3, Blyth
CARAMEIS
(large recipe)
Grease bottom of heavy saucepan to
prevent burning. Into saucepan mix:
2 cups white sugar
1 cup brown sugar
1 cup corn syrup
1 cup heavy cream or Carnation milk
1 cup regular milk
1 cup soft butter (not margarine)
Cook slowly over low heat. Stir often to
prevent sticking. Cook to a firm (not hard)
ball if a few drops dropped in cold water or
to 248°. It will be quite thick at this stage.
Remove and add:
1'/4 tablespoons vanilla
Pour into a greased 8 x 8 pan. Cool in
fridge. When firm but not completely cold
turn out on a cutting board. With a sharp
knife cut into 3/4 " squares. Wrap each in
wax paper.
Turtles: When you add the vanilla, also
add 1/2 cup cut pecans (unsalted). After
cutting into squares, dip in melted
chocolate. Sharon Wittich,
Blyth