Candies

2 cups sugar;

3/4 cup milk;

1/4 cup cream;

1 square chocolate;

1/4 cup honey;

1 teaspoon vanilla;

2 tablespoons butter;

1 cup nuts.

Boil sugar, milk, cream and chocolate for 5 minutes. Add honey and cook until it forms a soft ball in cold water (326 F). Remove from fire and add the butter and allow to cool to 120 F. Beat until it loses its shiny look. Add vanilla and nuts and pour into a buttered pan. When firm cut into squares.

1 cup milk;

1 cup white sugar;

1 cup brown sugar;

1 pinch salt;

1  1/2 squares chocolate;

1/2 cup honey;

1 pinch soda;

2 tablespoons butter.

Mix sugars, milk, chocolate and salt together. Cook slowly for about five minutes. Add honey, salt and soda. Cook until it forms a soft ball when dropped in cold water (234 F). Then cool to 120 F and beat until ready to pour.

Recipe makes 1 pound.

2 cups sugar;

1/4 tsp. salt;

1 cup nuts;

1/4 cup honey;

2 T. butter;

1 cup evaporated milk;

1 square unsweetened chocolate.

Boil sugar, chocolate, salt, and milk for five minutes. Add honey, cook to soft ball stage, 240 F. Add butter; let stand until lukewarm; beat until creamy. Add nuts and pour into buttered pan. Cut when firm.

1 cup sugar;

2 T. butter;

1/4 cup cream;

1/4 cup honey.

Mix honey, cream and sugar. Cook until sugar is dissolved. Add butter and continue without stirring until a very soft ball stage is reached, 236 F. Remove from fire, beat until thick and dull in appearance. Add nuts just before pouring into well greased pan. Cool. Cut in squares.

1 egg;

2 cups sifted confectioners' sugar;

4 oz. sweet cooking chocolate;

2 tablespoons butter or margarine;

2 tablespoons peanut butter;

1 tablespoon honey.

Beat egg well and add sugar. Melt butter and chocolate together and add peanut butter. Blend and add to first mixture. Press into buttered pan and chill until firm. Use pan 8"x 8" x 2". Makes 2 dozen squares.

Note: This candy stays fresh and moist for weeks.

1/3 cup honey;

1/2 cup cold milk;

2 cups granulated sugar;

2 squares chocolate;

2 tablespoons butter;

1 teaspoon vanilla;

1 cup nut meats.

Cook until it forms a soft ball in cold water. Add butter, nut meats, and flavoring. Cool. Then beat until creamy.

1 tablespoon butter;

2 cups sugar;

3/4 cup top milk;

2 squares chocolate;

1 teaspoon vanilla or 1/4 teaspoon cinnamon;

Melt butter in saucepan, add sugar, milk, and chocolate, stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 238 F, or until it will form a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool, add vanilla or cinnamon, and beat with a wooden spoon; or pour on marble slab and work with a spatula, until candy begins to get sugary. Turn immediately into a buttered pan, and mark in squares with a knife. The pan should be about seven inches square, so that the fudge will be three fourths of an inch thick when cut.

2 cups white sugar;

1 cup brown sugar;

2 squares chocolate;

2 teaspoons vinegar;

2 tablespoons butter;

1 cup milk;

1/2 teaspoon vanilla.

Put sugars and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238 F, or until candy forms a soft ball when tried in cold water. Add grated chocolate, butter, and vinegar, and pour on marble slab or large platter that has been wiped over with a damp cheesecloth. When cool add vanilla, and work with a spatula until creamy. Press into a buttered pan, or shape on a marble slab, and when firm cut in squares.

2 tablespoons butter;

2 cups sugar;

1 tablespoon corn syrup;

1/3 cup cocoa;

1/2 cup milk;

1 teaspoon vanilla.

Put ingredients, except vanilla, into saucepan, bring to boiling point, and boil without stirring to 240 F, or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add vanilla, spread in a shallow buttered pan, and mark in squares.

2 cups sugar;

1/4 cup water;

1/4 cup condensed milk;

2 squares unsweetened chocolate;

1 teaspoon vanilla;

2 tablespoons butter.

Put sugar, water, milk, and chocolate in saucepan. Heat gradually to the boiling point, and let boil until mixture will form a soft ball when tried in cold water. Remove from range, add butter, pour upon marble slab, and work as other fudges, adding vanilla when mixture is cool.

2 cups sugar;

3/4 cup milk;

4 tablespoons peanut butter;

1 teaspoon vanilla;

few grains salt.

Put sugar and milk in saucepan, bring to boiling point, and boil without stirring to 238 F, or until candy forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, add salt, peanut butter, and vanilla; then beat with spoon or work with spatula until creamy; turn into buttered pan and mark in squares.