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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,;