Take two cupfuls of light brown sugar, one cupful of milk, one-half cupful of butter, and two tablespoonfuls of cinnamon. Boil to the soft ball stage, remove from the fire and add a teaspoonful of vanilla. Beat up until creamy, pour into a buttered mold and cut into squares when cold.
Pineapple Fudge
Take two cupfuls of granulated sugar, one cupful of water, and a pinch of cream of tartar. Boil to the hard ball stage, then add one cupful of candied pineapple. Pour over the stiffly beaten whites of two eggs, and beat up until light and foamy.
Layer Fudges
These are fine and are made by pouring one kind of fudge upon another in layers. For this purpose one should use only the fudges that combine well together. Layers of several different kinds of fudge may be used, or only two, as desired. A chocolate fudge with a layer of divinity fudge between is delicious. Pour half of the chocolate fudge into a pan, and when cool pour over it a layer of divinity fudge; then when this has cooled pour over the remainder of the chocolate fudge which should have been kept hot in a bowl set in hot water. Fruit and nut fudges make a good combination.
Cocoanut Marshmallow Fudge
Take two cupfuls of sugar and one-half cupful of milk and boil up, then add one tablespoonful of butter and boil to the soft ball stage. Add a cupful of grated cocoanut and beat up until creamy. Arrange some marshmallows in a pan, and pour the fudge mixture over them. When cold cut into squares between the marshmallows.
Another Cocoanut Marshmallow Fudge
Take two cupfuls of granulated sugar, one cupful of milk and one tablespoonful of butter. Boil to the hard ball stage. Take it off the fire and add a teaspoonful of vanilla and one cupful of grated cocoanut. Mix this in, then add a half-dozen marshmallows. Let stand a while until soft; then pour the mixture over the stiffly beaten whites of two eggs. Beat up until it begins to get creamy, then pour into buttered pans, and when cool cut into squares.