We have compiled a delightful selection of recipes for you including recipes of all nations, many that you may never have heard of and many old favorites too. These fine recipes are no accident, they are carefully tested and reliable—leaving out any guesswork on your part—no more sugary fudges or candies that won't crisp properly. There will never again be a "hope it turns out O. K. this time" attitude. Just remember these two important points—(1) Measure accurately (2) Use a candy thermometer, a temperature variation of two or three degrees may ruin the texture of your batch. Use your candy thermometer and you will know exactly when your candy is ready. Then what fun you will have surprising your friends with some of the fanciest candies, dipped or stuffed fruit or even that old stand-by creamy fudge. This chapter will offer you fun and good eating.

CREAM FONDANT

This recipe is the foundation of many fine pieces of candy.
3 cups granulated sugar
11/2 cups water
1 tablespoon corn syrup
pinch cream of tartar
 
Combine sugar, water, corn syrup and cream of tartar. Bring to a boil and wash down crystals around sides of the pan with a small brush. Cook to 238 degrees and immediately pour on platter or porcelain table top. When luke warm, scrape fondant with a wooden scraper toward the center of the platter. Work with scraper until creamed and stiff. Knead until free from lumps. Place in a covered container until ripened, about 24 hours. This may be kept for 2 weeks. The fondant may be re-heated in a double boiler.

When good and warm, use table fork for dipping almonds, dates and California grapes.

Strawberries may be held by the stem and dipped half way in the fondant and then placed on waxed paper.

Add a cup of chopped walnuts to fondant, blend in 1 teaspoon vanilla, and drop from a spoon for fondant cream kisses.

For maple kisses, use a few drops of mapelene flavor and burnt sugar.

To make a mint pattie basket, two mints are stuck together with a dot of royal icing. Place the two mints that have been stuck together into warm fondant of a contrasting color. These should be dipped about x/3 of the way into the fondant. Lift out and place upright to drain on waxed paper. The softer fondant will run down forming a wide base in the contrasting color, thus holding the mints in the upright position, giving them a basket effect. Using a small cone and a No. 3 tube, the handle is then piped over the top of the mint. Small flowers and leaves may be piped out of the sides
of the basket as illustrated.

If you desire, you may place a small place card between the mints before dipping. Using this arrangement, the mint pattie baskets are used for place card holders.

PEPPERMINT PATTIES

1  lb. Fondant

STEP I

Place the fondant in a double boiler and stir intermittently while heating. The correct temperature of the fondant for making patties is about 160 degrees.

The coloring and flavoring is added to the fondant while heating in the double boiler. Any flavoring may be added to the desired taste.

STEP II

After heating to the correct temperature, the fondant is poured into the funnel with the stick placed at the bottom of the funnel.

The patties are dropped on the rubber mat or the wax paper as follows: By lifting the stick up, the fondant drops out forming the patty. A series of patties are made by an up and down motion of the stick while moving the funnel.

SPECIAL COMMENTS

1.	Care must be exercised to get the proper temperature of the fondant. If the fondant is too hot, the mints will not hold their oval shape when dropped from the funnel. They will be very flat and distorted instead of round.
2.	Another sign of overheating is that white spots will form on the patty.
3.	A rubber mat is recommended in order to form corrugations on the bottom of patties. Corrugations help prevent the patties from sticking together when stacked. Patties may be dropped on waxed paper as illustrated.

Dropping out mints using candy funnel.

POWDERED SUGAR MINTS

21/2 cups granulated sugar
1 cup water
pinch cream of tartar
2 cups powdered sugar
mint oil

Combine sugar, water and cream of tartar and bring to a boil at 230 degrees. Always wash down crystals from sides of pan with small brush dipped in water. Add 2 cups powdered sugar and a few drops of mint oil and beat vigorously with a small hand whip until creamy, about 2 or 3 minutes.

Drop round patties on waxed paper from the end of a spoon. Or pour mixture into a funnel and allow drops to fall as illustrated. A stick of about 1/2 inch in diameter is used in the funnel. By moving the stick up and down you control the flow through the funnel and the size of the mints.

FRUIT DELIGHT

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup corn syrup
1/2 cup water
3 cups finely chopped cocoanut
1/2 cup walnut pieces
1/2 cup candied cherries
1/2 cup raisins
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon butter

Combine sugar, corn syrup and water. Cook without stirring to 240 degrees. Thicken with raisins, cocoanut, nuts and cherries. Add vanilla, salt and butter. Butter and sprinkle cookie sheet with fine cocoanut. Spread fruit delight 3/4 inch thick on cookie sheet sprinkled with cocoanut. Sprinkle cocoanut on top. When cool slice into 1 inch squares.

ITALIAN TRONIAE

2 cups honey
1 cup granulated sugar
1/2 cup corn syrup
1/2 cup of water
1/2 cup pistachio nuts
1/2 cup candied cherries
3 egg whites
1/2i teaspoon salt
1 teaspoon butter

Combine honey, granulated sugar, corn syrup and water. Cook and stir to 272 degrees. Add syrup slowly to 3 well beaten egg whites. Beat until good and stiff. Fold in with nuts, cherries, butter and salt. Spread 1 inch thick on buttered cookie sheet, dusted with flour. Cut in oblongs, 1 inch long and 1/2 inch wide using large table knife. Wrap pieces of candy in waxed paper.

CREAM O'MINTS KISSES

4 cups sugar
1/4 teaspoon cream of tartar
11/2 cups water
4 to 5 drops peppermint oil
1 teaspoon butter

Combine sugar, cream of tartar and water and boil to 270 degrees without stirring. Wash sides down with brush dipped in water at least three times while boiling. Add butter without stirring,  boil  1/2  minute longer. Pour on well greased pan dusted with flour. When cool, turn up edges. Pour in peppermint oil and pull when cool enough to handle. Pull about 75 times. Dust table top with powdered sugar, roll and pull out to size of index finger. Cut in small pieces 3/4 inch long. These may be wrapped in waxed paper or allowed to dry. These kisses are at their best after 24 hours.

MEXICAN PANOCHA

3 cups light brown sugar
1 cup granulated sugar
1/4 lb- butter
2 tablespoons corn syrup
1 cup coffee cream
1/2 teaspoon salt
1 teaspoon mapelene flavor
1 cup pecan pieces

Combine sugar, butter, corn syrup, salt and cream and stir constantly.  Cook to 236 degrees.  Remove from heat and stir vigorously with a wooden spoon. When mixture begins to get heavy and creamy, add pecan pieces and spread on buttered cookie sheet about ¼ inch thick. Mark and cut in 11/2 inch squares.

ENGLISH TOFFEY

1 lb. butter
3 cups granulated sugar
1 cup roasted chopped almonds
1 lb. dark sweet chocolate

Melt butter and add sugar stirring constantly until golden brown or 290 degrees. Spread on greased cookie sheet and cool.

Shave and melt 1 lb. dark sweet chocolate in double boiler and allow to cool. Before setting, spread half on top of toffey and sprinkle roasted  almonds  on chocolate. Place in refrigerator to set. After setting turn over and pour remaining chocolate over top and again sprinkle with almonds.

The toffey now has chocolate almond coating on top and bottom.

CHOCOLATE ALMOND BARK

have and melt 1 lb. dark sweet chocolate in double boiler. Let chocolate stand and cool. Before it sets, add 1 cup of chopped roasted almonds. Spread on cookie sheet lined with waxed paper. Use table fork stroking back and forth to create a tree bark design. Place in refrigerator for 2 hours.

FRENCH BON BON CENTERS

1 cup honey
1 cup corn syrup

Boil to 230 degrees. Stiffen with 4 or 5 cups chopped fine cocoanut. When cool roll into small balls for dipping. These centers are for French bon bons and may be dipped in fondant or chocolate.   

COCOANUT MARSHMALLOW

Chop 5 cups cocoanut very fine and brown in oven. Take 1 cup corn syrup and 1 teaspoon butter and heat. Using a small dishpan, place 8 or 10 marshmallows in bottom and pour a little hot syrup on them and roll marshmallows in syrup then in toasted cocoanut.
 
MARSHMALLOW

3 cups granulated sugar
2 cups corn syrup
1 cup water
1 1/4 cup water
1 oz. powdered gelatine (1 pkg.)
1 teaspoon vanilla
1/2 teaspoon salt

Combine sugar, corn syrup and water. Cook to 240 degrees.

Dissolve gelatine in 1 11/4 cup cold water and bring to a boil. Add sugar, syrup, vanilla and salt and beat for 10 minutes. Line cookie sheet with white or brown paper (do not use waxed paper). Spread 1 inch thick. Must set for 5 hours after spreading. Sprinkle powdered sugar on top to prevent sticking.

After the marshmallow has set for the 5 hour period, turn over and moisten the brown paper on which it was poured.  This will make the paper peel off the marshmallow.

After peeling off the paper,  sprinkle the top again with powdered sugar and cut in strips about an inch thick. Turn each strip over and cut in 1 inch squares.

RED TAFFY APPLES

4 cups granulated sugar
1/2 cup corn syrup
11/2 cups water
1 teaspoon wild cherry flavor
red color

8 medium sized apples (with meat skewers) Combine sugar, corn syrup and water.  Boil to 285 degrees. Add wild   cherry flavor and coloring. Dip apples into hot syrup and twirl throwing the excess candy off the apple. Stand on a buttered cookie sheet.

CARAMEL APPLES, or Pan Caramels

3 cups granulated sugar
2 cups corn syrup
1 cup coffee cream
1 cup evaporated milk
1 tablespoon butter
1 level teaspoon salt
1 teaspoon vanilla

Combine sugar, corn syrup, coffee cream and butter. Stir constantly and heat. When mixture begins to boil, add cup of evaporated milk. Cook to 242 degrees. Remove from heat, add salt and vanilla. Dip apples into caramel twirling apples to throw off the excess caramel and stand on greased cookie sheet. For pan caramels, pour into greased cookie sheet dusted with flour.

PUFFED RICE PEANUT CANDY

1 cup water
1 cup granulated sugar
1 cup brown sugar
11/2 cups corn syrup
1 cup Spanish roasted peanuts
2 cups puffed rice
1 teaspoon butter
1 teaspoon salt
1 teaspoon baking soda

Combine water, sugar, corn syrup and boil to 290 degrees. Reduce heat, add butter, peanuts and puffed rice. Mix well and boil for 2 minutes longer. Remove from heat, add baking soda and salt. Stir well. Pour on to a buttered greased cookie sheet and spread in a layer about an inch thick.

PECAN GLACE

2 cups granulated sugar
1 1/2 cups corn syrup
1 cup water
2 cups pecan pieces
1 teaspoon butter
1/2 teaspoon salt

Combine sugar, corn syrup and water. Cook without stirring to 300 degrees. Reduce heat and add pecans, butter and salt. Mix well, pour on to greased cookie sheet.

PEANUT BRITTLE

2 cups granulated sugar
11/2 cups corn syrup
1 cup water
2 cups salted peanuts
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon butter

Combine sugar, corn syrup, water. Boil without stirring to 300 degrees. Add butter and peanuts, reduce heat and stir for 1 minute over low heat. Remove from heat and add salt and baking soda. Mix well. Spread in thin layer on buttered cookie sheet.

WILD CHERRY LOLLIPOPS

2 cups granulated sugar
1 cup corn syrup
1 cup water
1 tablespoon wild cherry flavoring
1/2 teaspoon salt
red coloring to suit

Combine sugar, corn syrup and water. Cook without stirring to 300 degrees. Add flavoring, salt and coloring. Drop with tablespoon on wooden meat skewer sticks about three inches apart and the size of a dollar, on greased cookie sheet dusted with flour.

VANILLA SALT WATER TAFFY KISSES

3 cups granulated sugar
2 cups corn syrup
1 cup water
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla

Combine sugar, corn syrup, butter and water. Boil and stir to 260 degrees. Add salt and vanilla. Pour on pan (greased and dusted with flour) to cool.  Pull with greased hands about 75 times. The more you pull the lighter the taffy. Roll out on flour dusted table about the thickness of index finger. Cut in small pieces about an inch long and wrap in waxed paper.

CARAMEL CORN

2 cups light brown sugar
1 cup granulated sugar
4 tablespoons corn syrup
1 teaspoon salt
1 cup water
I1/2 gal. popped corn

Combine sugar, corn syrup and water. Boil without stirring to 285 degrees. It will be necessary to wash down sides of pan with brush dipped in water. When syrup has reached 285 degrees, add butter and salt. Pour on warm popped corn, using table forks for mixing. Spread on pan.

BUTTERSCOTCH SQUARES

4 cups granulated sugar
1 cup corn syrup
1 cup water
1 tablespoon butter
pinch salt

Combine sugar, corn syrup and water. Cook to 300 degrees. Add butter, salt and mix thoroughly. Pour on heavily greased cookie sheet. Mark in squares.

CALIFORNIA CHOCOLATE CREAM FUDGE

3 cups granulated sugar
3 tablespoons corn syrup
1 cup coffee cream
1 tablespoon butter
2 sq. chocolate (shaved)
1 cup pecans
pinch salt
1 teaspoon vanilla

Combine sugar, corn syrup, coffee cream, butter and chocolate. Stir constantly and heat to 238 degrees. Remove from heat and stir vigorously until heavy and creamy, and add pecans, vanilla and salt. Pour into a buttered greased pan about half inch deep.

OLD FASHIONED DIVINITY KISSES

1/2 cup water
2 cups granulated sugar
2 tablespoons corn syrup (white)
pinch cream of tartar
1 cup chopped walnuts
1 cup chopped dates
2 egg whites
1 teaspoon vanilla
pinch salt

Combine sugar, corn syrup, water and cream of tartar. Cook without stirring and wash down crystals from sides of the pan with small brush dipped in water. Cook to 248 degrees (soft ball test). Have egg whites beaten to a peak. Slowly add syrup and egg whites and beat with mixer for at least 20 minutes until good and heavy. Add 1 teaspoon vanilla and a pinch of salt and then fold in nuts and dates. Allow to set for 1 hour and spoon out on waxed paper.
 
OLD FASHIONED HOREHOUND STICK

3 cups granulated sugar
1/2 cup corn syrup
1 cup water
1 tablespoon horehound tea

Combine water and horehound tea and bring to a boil. Let stand 1 hour and strain. Combine sugar and corn syrup with tea. Cook to 290 degrees. Pour on greased cookie sheet or table top. Roll edges in. When cooled sufficiently to handle, pull out in the shape and size of the index ringer. Pull out sticks about a yard long, roll round and cut into 4 inch strips with scissors.

NEW ORLEANS PRALINES

2 cups granulated sugar
1 cup brown sugar
1 1/2 cup pecan pieces
1 1/2 cup water
1 teaspoon burnt sugar coloring
1 pinch cream of tartar

Combine all ingredients, bring to boil and wash down sides of pan with brush dipped in water. Boil to 236 degrees, remove from heat and stir for 4 or 5 minutes. Spoon out with large wooden spoon onto waxed paper in patties about 3Vi inch in diameter. Can be wrapped in cellophane paper in individual pieces.

POP CORN BALLS

2 cups granulated sugar
1 cup corn syrup
1 cup water
popped corn
1 tablespoon butter
1 teaspoon salt
1 teaspoon vanilla

Combine water, sugar, corn syrup and cook to 270 degrees. Add butter, mix well, add vanilla and salt. Pour on warmed popped corn. Using 2 table forks, mix by stirring from bottom of bowl up. Grease hands, and roll into balls of size desired. You may add coloring when batch has cooked to 270
degrees.

CHEWY FRENCH NUGGET

3 cups granulated sugar
2 cups corn syrup
1 1/2 cups water
1 teaspoon vanilla
1 teaspoon butter
3 egg whites
1 teaspoon almond flavor
1 1/2 cups roasted filberts, chopped
1 level teaspoon salt

Combine sugar, corn syrup, water and boil to 270 degrees. Add slowly to 3 well beaten egg whites. Beat until heavy. Add salt, flavoring, butter and fold in the chopped nuts with a tablespoon. Spread on flour dusted buttered tin 3/4 inch thick. Cut in small pieces and wrap in waxed paper. The pieces can be dipped in chocolate if desired.

ANISE SQUARES

2 cups granulated sugar
1 cup corn syrup
1 cup water
1 teaspoon anise oil
5 drops, red color

Combine sugar, water, corn syrup and cook without stirring to 300 degrees. Remove from heat and add anise oil and red color. Pour in well greased pans, mark with large knife into  1 inch squares.

MOLASSES PULLED TAFFY

4 cups granulated sugar
1 cup corn syrup
1 cup molasses
1 teaspoon butter
1 level teaspoon salt
1 cup water

Combine sugar, corn syrup, molasses and water. Cook without stirring to 270 degrees. Add butter and salt. Pour on well greased cookie sheet or on table top dusted with flour. When it begins to cool, turn up edges and pull with hands slightly greased. Shape in round rope strips and cut with scissors into 1 inch pieces. Wrap with waxed paper if desired.

ALMOND CRUNCH

3 cups granulated sugar
1 1/2 cups corn syrup
1 cup water
1 tablespoon butter
1 cup chopped roasted almonds
1/2 level teaspoon salt
1 cup finely chopped cocoanut
1 teaspoon baking soda
1 teaspoon salt

Combine corn syrup and sugar. Boil without stirring to  300 degrees.  Add chopped  roasted almonds and butter. Reduce heat. When butter is melted, remove from heat and add baking soda and salt. Stir vigorously for ½ minute and pour on a greased cookie sheet sprinkled with chopped cocoanut. Spread thinly and sprinkle cocoanut on top. Roll with a rolling pin. Mark in inch squares with a large knife.

FRENCH PARLUNA FUDGE

1 lb. dark sweet chocolate shaved and melted in double boiler.

When melted, add 1 cup hot coffee cream, pour in slowly. Stir mixture vigorously. Add 1 teaspoon vanilla.

Pour on waxed paper 1/2 inch thick. Sprinkle chopped walnuts or pistachio nuts on top.

Place in refrigerator for 5 hours to set. Cut into 1 inch squares.

BUTTERSCOTCH CORNFLAKES

1 cup brown sugar
1 cup granulated sugar
1 1/2 cup corn syrup
1 cup water
1/4 lb. butter
1 teaspoon baking soda
5 cups corn flakes

Combine sugar, corn syrup, water and cook to 300 degrees. Add butter and heat over low flame until all butter is melted. Remove from heat and add baking soda. Then add corn flakes which have been slightly warmed. Spread on cookie sheet 3/4 inch thick.

MOLASSES CARAMEL CORN

1/2 cup brown sugar
1 cup granulated sugar
2 tablespoons corn syrup
1 tablespoon molasses
1 tablespoon butter
1/2 teaspoon salt
2 cups roasted salted peanuts
popcorn

Combine sugar, corn syrup, water and cook to 285 degrees. Add molasses, butter and salt. Pour over warm popcorn, then add peanuts. Stir all together spreading out on a cookie sheet to cool.

BLACK WALNUT CHEWS

3 cups light brown sugar
1 cup corn syrup
1 teaspoon butter
1 teaspoon salt
1 cup chopped black walnuts
1 cup water

Combine sugar, corn syrup, water and cook to 270 degrees. Remove from heat, add walnuts, butter, salt and mix. Pour on a well greased cookie sheet dusted with flour. Pull with lightly greased hands about 75 times. Shape into a rope and cut with scissors into 1 inch pieces. Wrap in waxed paper.

OPERA CREAMS

4 cups granulated sugar
4 teaspoons corn syrup
1 cup coffee cream
1 teaspoon vanilla
pinch salt
1 cup walnut pieces

Combine sugar, corn syrup, cream and without stirring cook to 238 degrees. Remove from heat and add vanilla, salt and nutmeats and beat vigorously until creamy and heavy. Pour on buttered sheet to cool. Mark in 1 inch squares.

MARZIPAN

The only equipment we use is a stick 5 inches long and 1/8 inch in diameter. This is used for creasing the different pieces of marzipan. Small artificial  leaves may be bought for marzipan fruits and vegetables to give them a more realistic appearance. However, because they are not edible, we prefer to make our own.

MARZIPAN RECIPE

1 cup almond paste
2 egg whites (unbeaten)
3 cups powdered sugar
1/2 teaspoon vanilla or rum flavor
 
Place almond paste into a bowl and knead by hand. Add egg whites and mix well. Add sugar one cup at a time. Continue kneading and add flavoring. Total mixing time is 15 minutes. Marzipan should feel like a heavy pie dough at its proper consistency. Use powdered sugar when dusting the table to prevent marzipan from sticking. After your Marzipan pieces are finished, brush with a warmed corn syrup to give them a glazed look.

When Marzipan is properly made it is about the same consistency as pie dough. Cornstarch is used for dusting to prevent sticking. To obtain a uniform size to your marzipan pieces, roll out a long narrow length of marzipan 21/2 feet long and 3/4 inch in diameter. Cut into 1 1/4 inch lengths, as illustrated. If larger pieces of marzipan are desired, cut into 2 inch lengths. For all types of fruits and vegetables the procedure in forming them is almost identical except for slight variations.

PEACHES

Color marzipan a light yellow by working in a touch of yellow paste color. After cutting marzipan into pieces as previously described, roll pieces in your hands to form a ball. Use a narrow length of stick to put on indentation in one side to obtain a peach shape. (Picture No. 2) Leaves, stems and additional color are added later.

PEARS

The same procedure as above is followed, using yellow marzipan. After the ball is formed, it is then worked into a slight cone and narrowed down with the forefinger by rolling.

PUMPKIN

A colorful orange is used for making the pumpkin. The balls are first formed by rolling the small pieces in your hands. Six ridges are made around the upper portion of the ball using your wooden tool. Start the ridges in the middle and work up to the top.

NEW POTATOES

A perfect size to be made in marzipan. It is not necessary to color the marzipan. After rolling the marzipan into various shaped ovals, roll in a moist cloth to dampen slightly. Roll immediately in cocoa powder. The eyes are put in the potatoes by pushing your wooden stick into the finished potato.
 
STRAWBERRIES

A small amount of red paste color is first worked into the marzipan. After cutting into small pieces and rolling into balls, the strawberry is made like the pear except that it is not as long or narrow as the pear. Granulated sugar is colored red by rubbing sugar and red paste color between the palms of the hands. The strawberries are then moistened with a damp cloth and rolled into the red granulated sugar.

BANANA

Color yellow before rolling out your long narrow strip of marzipan. Cut the pieces to lengths of 1 Vi inches. Roll the pieces to the shape of a banana and then pinch slightly at both ends and serve.

CARROTS

Carrots are made of light orange colored marzipan. Cut your strips into 11/2 inch lengths. Roll pieces into balls using the palms of the hands. The carrot is formed by rolling the ball on the table using the first three fingers. One end is larger, the other narrow. Using the back of the knife held at an angle to the carrot, roll the carrot completely. This gives the ridges in the carrot.

APPLES

Color the marzipan a delicate green. Roll into round balls. Using the wood tool, make a slight indentation in the apple to simulate the top. After the molding is complete place the finished pieces on a pan and paint in the following manner. With a soft damp cloth, lightly touch the desired paste color. Rub the cloth over a small portion of the molded fruit. Using this method the color is blended in giving the fruit a natural look.

LEAVES

The artificial stems and leaves are then placed on the molded marzipan. If you care to make your own, use two small cones, one with a 67 leaf tube, the other with a No. 3 tube. The cones are filled with a thinned down green royal icing. As you can see, after making these various marzipan fruits and vegetables, all the different pieces are similar and can be made by anyone after 5 minutes of instruction. Changing color and shapes is all that marzipan work requires.

The color blending should be carried out in the following colors . . .

Yellow peach—touched in red.
Yellow pear—flecked in brown.
Orange pumpkin—no added color.
New potato—rolled in cocoa powder.
Red strawberry—stripe with brush in brown.
Orange carrot—no added color.

Green Apple—touched in red.