HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 81MAPLE SYRUP FUDGE
2 cups maple syrup
4 tablespoons. ,butter
Place syrup 8c butter in heavy saucepan...
bring to the boiling point. Boil syrup to the
soft ball stage until thermometer reaches
Z34° 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.
4loaf pan. Cut fudge .into squares before it
is, completely hard. Makes 32 one inch
squares. ' , Betty McCall:
Walton
OH HENRY BARS
2 cups 'white .stgar
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
V3 c, undiluted evaporated milk l`
1/: tsp. salt
1 tbsp. softened butter
1 tsp. vanilla
king sugar
additional coconut
c. sugar
11/2 c. miniature jnarshrnallows
11/2 c. semi -sweet chocolate chips.
V2 c. flaked coconut
Combine milk, sugar and salt in-
saucepan
nsaucepan 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 betweenhands to form small.
balls, working quickly, Roll well in.,. extra
coconutwhile 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,
13. R. 3, `Blyth'
CARAMVIEIS
(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. Cookto 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:
11/4 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'sitarp'
knife cut into '/4" squares: Wrap each In
wax paper.
'Turtles: When you add the vanilla, also
add ;' cup cut pecans (unsalted). After
•cutting• into :squares, . 'dip in ' melted,
chocolate. Sharon Witticyhh,
• Chrlstmas Cookbooks Pack,;