MAPLE CREAM FUDGE.
One and three-fourths cup sugar, three-fourths cup milk, one-third cup maple syrup, butter size of an egg. Mix all ingredients together in an enameled saucepan, boil about ten minutes, beat until almost stiff and pour into buttered platter, mark into squares while warm. Cocoanut or chopped nuts, added while beating, makes a variety.
MEXICAN CANDY.
Two cups brown sugar, one cup granulated sugar, three-fourths teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful vanilla, one-half pound pecans cut in coarse pieces. Boil to a soft state, add butter and vanilla.
MOLASSES CANDY.
One cup molasses, one cup sugar, one tablespoonful vinegar, small lump butter; cook until it hardens in water; pour out, and when cool pull until a light yellow.
PEANUT BUTTER FUDGE.
Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt, two cups sugar, one cup milk. Put sugar and milk in saucepan, stir them, add the peanut butter and salt. Stir occasionally while cooking. Should be cooked slowly until a soft ball can be formed if dropped into cup of cold water. Beat vigorously until it begins to stiffen, then pour in butter platter. This makes a delicious, creamy candy, if beaten enough.
PEANUT CANDY.
Two cups brown sugar, one tablespoonful molasses, one teaspoonful vinegar, lump butter. Cook until it hardens in water, and pour over peanuts placed in buttered pans.