Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water six minutes, then add two tablespoonfuls butter, and cook to the soft ball stage. Beat in a teaspoonful of vanilla extract or half a cup candied cherries cut in halves; beat thoroughly and turn into a shallow buttered dish. When cold cut in cubes and wrap in confectioner's paper.
ENGLISH WALNUT CANDY
The white of one egg, beaten stiff; add a pound of Confectioners' sugar; stirring the sugar and egg till the mixture is stiff enough to roll into little balls. Add vanilla, and press the balls of candy between the halves of an English walnut.
COCOANUT CANDY
Two cups white sugar; one cup milk; one cup molasses; one-half cup butter; try as molasses candy, and when done add one and one-half cups cocoanut and one teaspoonful vanilla.
MAPLE CREAM
To one pound of maple sugar take half a pint cream. Cook until it hardens in water. Stir frequently. Beat until cool.
CHOCOLATE CREAMS
Put three squares of chocolate in a dish over a tea kettle to melt. Boil two cups of white sugar, one cup water, one teaspoonful of glucose until stringy; beat until creamy; mold into the desired shapes and dip in chocolate. Put on whole nuts if desired.
NOUGAT