Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar.
WARTIME TAFFY
2 cups corn syrup
½ teaspoon soda
1 teaspoon water
2 tablespoons vinegar
Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.
PEANUT BRITTLE
1 cup corn syrup
1 tablespoon fat