Evening star., 1941-12-01


It's none too soon to begin
ming to prepare for special fri
lem OF ,Uhat to send to the boy,
By Betsy CasweH,
Womans Editor.
Candy for Christmas gifts, for
holiday entertaining-candy to de-
light the children and the sweet
toothed grownups any day in the
year-candy that is creamy and
velvety smooth and has that de-
sirable hne- grained melt-in-your-
mouth texture-this kind Of candy
you can make il you exercise care
in your selection OF ingredients and
follow all recipe directions to the
letter. AS a starter be sure to try
the recipe for chocolate-walnut
caramels.
CHOCOLATE-WALNUT
CARAMBLS.
cup sugar.
a cup light corn sirup.
3 squares unsweetened chocolate
(cut flne).
!. teaspoon salt.
IL cups heavy cream.
cup broken walnut kernels.
Combine sugar. corn sirup, choco-
late, salt and Il cup cream. Place
over low flame and stir constantly
until sugar is dissolved and mixture
boils. Continue boiling until small
amount forms a soft ball in cold
water 1888 degrees, stirring con-
stantly. Add y cup cream and
again boil to 238 degrees. stirring
constantly. Add remaining u cup
cream and boil slowly until small
amount forms firm ball in cold
water Gas degrees. stirring con-
stantly. Remove from fire, add wal
nuts; pour into slightly buttered
pan-8x4 inches. Do not scrape
pan. Let stand until cold. Mark
with knife into squares and turn
out on cold slab or cold platter. Turn
top side up, cut into squares, using
full length or long knife. Let stand
In cool place two or three hours to
dry. Wrap each caramel in waxed
paper. Makes about 40 caramels
APPLE CANDY.
A candy especially good to eat,
and good for you-no danger OF
the children getting upset from eat
ing all they want Of this homemade
apple candy.
If the three colors-natural, red
and green-are used, the effect is
most attractive; blends perfectly
with the holiday color scheme.
cups granulated sugar.
II cups water
Arm red apples.
Combine sugar and water and
bring to the boiling point over slow
fire. Meanwhile peel, quarter and
core the apples. Cut each quarter
into three slices. then drop II slices
into the boiling sirup and cook them
gently until they are transparent.
Repeat until all slices are cooked.
After removing them from the sirup
arrange them on wax paper and
allow them to stand "a hours in a
cool, dry place. Next roll them in
g-anulated sugar and roll them
twice again at intervals Of "a hours.
After the third rolling in sugar,
allow them to stand until they are
50 dry that no moisture exudes from
them. Then pack them carefully In
fiat boxes and keep them in dry,
cool place.
Note: Do not attempt to cook more
than l dozen at a time and add a
cup hot water to the sirup after re-
moving each dozen pieces. The sirup
may be colored delicate green or
red, If preferred.
FUDGE (Old Recipe).
2 cups sugar
Enough cream to wet the sugar
Pinch salt
Pinch baking soda
/, cake unsweetened chocolate
Butter size of hens egg
teaspoon vanilla
Put the sugar in q saucepan and
wet through with the cream. Set
over low fire. When mixture starts
to boil add the salt and soda and
let boil hard for five minutes, being
sure that 1t does not boil over, as
the soda makes 1t very light and
fluffy. Add the butter and the choc-
olate cut into large pieces. Stir and
boil until chocolate Is entirely melt
ed. Test in cold water and. when
hard-bal stage is reached, remove
from the fire. Add vanilla and beat
until cool and creamy. Pour into
shallow .buttered pan, cool. mark
in squares and let get cold. Walnut
or pecan meats may be added If
desired.
MOLASSES CANDY.
Melt one teaspoon butter In an
Iron kettle. Add one cup dark mo.
lasses, one tablespoon water and
one-half cup sugar. Stir over quick
heat until the sugar is dissolved.
Boil mixture slowly. until a small
amount dropped into cold water
cracks" against the side Of the
cup. Stir in, as 1t thickens, 4 tea
spoon soda. Mix thoroughly. Pour
candy onto an oiled platter or mar
BILE slab, and let 1t cool until 1t can
be dented with . finger. Gather It
into . lump and pull 1t with the
fingertips until 1t = light and por-
Gus. Shape into long thin strips,
and cut into ons-insh pieces. Dur