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Caramels 1/2 cup butter 1 cup brown sugar 1 cup granulated sugar 1 cup dark corn syrup 2 cups whipping cream, divided 1 teaspoon vanilla extract 1 pound shelled pecans Put butter, sugar, syrup and 1 cup whipping cream ifr heavysauoepan and bring to a quick boil. .Add': second cup of cream, turn heat down, and cook to 242 degrees on candy thermometer, stirring occa* sionally. Add vanilla and pecans and pour into a buttered pan. Place in refrigerator when cool and cut into squares the next day. Yield: 1V4 pounds. Hawaiian Fudge 2Vz cups sugar 1 cup rich milk or cream 1 small can crushed pineapple, drained 1 cup pecans, chopped ; Few drops green food coloring ~ Combine sugar, milk and pineapple. Bring to a boil over medium heat and cook until mixture reaches softball stage. Remove from heat and add pecans and coloring. Let cool slightly, then beat until creamy. Pour into greased pan; cool. Cut into squares. White Chocolate Fudge 2 cups sugar 3/4 cup sour cream 1/2 cup margarine 12 oz. white chocolate, coarsely chbpped., , 1.Y-das.jarmarsnmaUowfcrerteS/4 cup eh<^>pbd Wfilnuts't ; 3/4 cup chbpped dftbti apricots7 Combine sugar, sour cream and > margarine in heavy 2Vz to 3 quart saucepan; bring to full rolling boi, stirring constantly. Continue boilin $ 7 minutes over medium heat or unt 1 candy thermometer reaches 234 d< - grees, stirring constantly to prevei t scorching. Remove from heat; stir in choc ilate until melted. Add remaining ii tgredients; beat until well blended. Pour into greased 8 or 9 in< h square baking pan. Cool at roos ri temperature; cut into square;. Makes 2V4 pounds. Never Fail Fudge 3 cups sugar 1/3 cup white corn syrup 4 3/4 cup milk Almost 1/2 cup margarine, cut into pieces 3 ounces unsweetened, chocolate, cut into pieces « . T. 1 teaspoon vanilla 1 cup nuts, chopped (optional) ]
Combine all ingredients, except vanilla and nuts, in a saucepan. Stir over low heat until all is melted.
Turn heat to high; bring to full bop, stirring constantly, ami cook one minute only. Remove from heat add add vanilla. Beat with mixer until mixture loses its shine to attain proper hardening consistency. A<id nuts if desired. Pour into buttered 9x12 pan and cut into one-inch squares when firm. Yields approximately nine dozen pieces. "Delicious, smooth and creamy!”
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