- 8 qts. popped corn
- 2 cups granulated sugar
- 1 cup water
- Flavoring to taste
Preparation: Pop the corn and remove all the hard kernels. Boil the sugar and water until it hairs, add the flavor, pour over the corn and form into balls.
No. 18—CHOCOLATE FUDGE.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup milk
- 2 squares chocolate
- 2 tbsps. butter
- 1 tsp. vanilla
Preparation: Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously until creamy. Pour into buttered shallow pan and mark in squares.
No. 19—CARAMELS.
- 1 cup milk
- 1 cup syrup
- 1 cup sugar
- 1 cup brown sugar
- ¼ lb. sweet chocolate
- 1 tbsp. flour
- 1 tbsp. butter
- 1 tsp. vanilla
Preparation: Mix everything together. Boil until it hardens in cold water. The last quarter hour stir well. Put in buttered tins. When cold, cut in squares.
No. 20—FUDGE.
- 2 cups sugar
- 1 cup grated chocolate
- 1½ cups milk or 1 cup cream
- Butter, size of walnut
- 1 tsp. vanilla
- 1 cup chopped walnuts