Chocolate Fudge
| 1 cupful milk Pinch of salt 2 squares (2 ozs.) chocolate | 2 cupfuls sugar 1 tablespoonful Crisco 1 teaspoonful vanilla extract |
Put Crisco, milk, sugar, salt, and chocolate into saucepan, and stir and boil until it forms a soft ball when tested in cold water, or 240° F. Remove from fire, add extract, allow to stand a minute, and beat until creamy. Pour into Criscoed tin and mark off into squares.
Clear Almond Taffy
| 4 cupfuls sugar 1 cupful Crisco Pinch cream of tartar | 1 cupful water 2 cupfuls almonds 1/2 teaspoonful almond extract |
| 1/4 teaspoonful salt | |
Blanch, split, and bake almonds to golden brown. Crisco a tin, and sprinkle almonds on it split side down. Dissolve sugar and water together in saucepan, add Crisco, salt, and cream of tartar, and boil until when tested in cold water it will be brittle, or 300° F. Add almond extract and pour over nuts. When firm, cut in squares.
Sufficient for one large pan.
Cocoanut Caramels
| 1 cupful dessicated cocoanut 2 tablespoonfuls glucose 1 lb. brown sugar 3/4 cupful Crisco 1 cupful water | 1 cupful milk 1 cupful cream 1 teaspoonful rose extract 1 teaspoonful almond extract 1/4 teaspoonful salt |