Evening star., 1935-12-17
Some Tempting Recipes
For Those Born Cooks
Who "ROll Their Own"
With Such an Array the Bon Bon Dishes
Should Never Be Empty During the
Festive Season.

the other cup of sugar slowly in q
heavy skillet, and stir constantly until
caramelized. Into 1t pour all the sirup
at one time and stir rapidly. Then
let the mixture boil without stirring
until a temperature of 238 degrees
Fahrenheit, or the soft ball stage, is
reached. Pour into a fiat pan and
cool. Beat until creamy, and then add
the nuts. Drop by spoonfuls onto
waxed paper to form fiat round cakes.
BUTTERSCOTCH CARANTELS.
cups granulated sugar.
Ia cups light corn sirup.
"a cup butter.
l pint cream.
p teaspoon vanilla.
l cup chopped pecans.
Place p pint cream, sirup and sugar
in pan on very slow fire, stirring
constantly until finished. When mix
ture is boiling hard, add remaining
cream and butter slowly. so that candy
does not stop boiling. Cook slowly
until candy makes a firm ball when
dropped in cold water GAS to 248 de-
grees Fahrenheit). This takes about
so minutes. Sprinkle chopped nuts
on we'll buttered baking pan. Add va
nilla to mixture and pour over nuts.
Let stand for several hours, prefera-
bly, overnight, then cut in inch pieces
and wrap separately in waxed paper.
This quantity fills a 10-inch-square
baking pan and makes 212 pounds of
caramels.
FRUIT NUGGETS.
cups light brown sugar.
l cup sour cream.
p teaspoon salt.
y square chocolate.
2 tablespoons butter.
y cup dates, cut fine.
u cup chopped raisins.
Chopped walnuts or pecans.
Cocoanut.
Cook sugar, cream and salt to the
soft ball stage (2340F), stirring occa-
sionally, wiping crystals down from
side of pan. Pour Immediately into
well-buttered, clean pan, drop IN
chocolate and butter, and allow to
stand without stirring until pan can
be held comfortably on palm Of hand.
Beat until mass begins to thicken and
color becomes lighter; stir in dates
and nuts. Drop by teaspoonfuls into
chopped nuts or coconut, roll until
balls are coated, and place on waxed
paper to cool. Yield: About 2
pounds, or 3 dozen nuggets IA inches
in diameter.
BUTTER TAFFY.
4 cups sugar.
"a cup water.
% cup butter.
"a teaspoon cream of tartar, ex-
tracts and colorings.
Put sugar, water, butter and cream
of tartar together in a three-quart
saucepan and cook to the hard crack
stage (275-2800), stirring frequently
during the last 10 degrees to prevent
scorching. Pour gently into buttered
platter to cool (do not Scrape PAM,
and set platter on cake cooler. When
cool enough to handle. divide into
portions, color and flavor as desired.
Butter hands we'll and pull until
candy is opaque, even-colored and
stiff. Pull out into a rope about l2-
inch in diameter and cut with but
tered scissors into 12-inch lengths.
Set aside overnight or until crystal
lied. Yield: 2A pounds.
CHOCOLATE FUDGE.
cups sugar.
"a cup cream or milk.
2 squares chocolate or u cup cocoa.
1s teaspoon salt.
2 tablespoons light corn sirup.
2 tablespoons butter.
teaspoon vanilla.
la cup chopped nuts.
Put sugar, cream, chocolate, salt
and corn sirup in a saucepan, stir
over low heat until chocolate has
melted and sugar is dissolved. In
crease heat and boil steadily until
candy thermometer registers 238'F.
or forms a soft ball in cold water.
Stir only occasionally to prevent mix
ture from burning. Remove from
stove. add butter and u cup chopped
nuts and cool without stirring until
pan is lukewarm. Add vanilla and
beat with a wooden spoon. When
thick turn into well-buttered star
pans, or on buttered plate to be cut
into squares.
If you wish advice on your indi-
vidual household problems, write to
Betsy Caswell, i'm care of The Star,
inclOsing stamped self addressed en-