Candy

Candy (Continued from Page 10) utes or refrigerate for 1 hour. Cut ' into 1 inch squares. Store in air-tight container. Time based on 700 watt “unit. Yield: 5 dozen. Date Nut Fondant 2/3 cup sweetened condensed milk 1 teaspoon vanilla extract 4 cups sifted powdered sugar 1 cup finely chopped nut meats 1/2 cup finely chopped pitted* .dried dates Pecan halves In a large mixing bowl, blend sweetened condensed milk and vanilla extract. Gradually stir in sugar. Blend in nut meats and dates, turn into an 8x8x2-inch pan and press .evenly on bottom. Refrigerate until . firm. With sharp-bladed knife, cut into 1-inch squares. Top each piece with a pecan half. Yield: about lVfe pounds. Rum Balls 3 cups vanilla wafers, crushed 1 cup confectioners’ sugar IY2 cups nuts, finely chopped IV2 tablespoons cocoa 2 tablespoons light com syrup 1/2 cup rum Confectioner’s sugar Combine all ingredients and mix thoroughly. Form into small balls ..and roll in confectioner’s sugar. Wrap in wax paper. They freeze well. Yield: 50. “Allow flavor to mellow a few days.” Christmas Holly Candy 30 marshmallows 21. green food coloring 1/2 c. butter 11. vanilla I 3V2 c. cornflakes ’ • Combine marshmallows, food ; 'coloring, butter and vanilla in top of ‘ a double boiler. Heat over water un■ til mixture is melted, stirring fre' quently. Remove from stove. . Gradually add cornflakes. Drop by ' teaspoonfuls onto wax paper. Deco; rate with red candy (red hot cinnamon). Makes about 36 pieces. Note: Two tablespoons of wax ; added to the mixture will help candy ; set faster. To avoid having the candy ; stick to the paper, sprinkle powdered sugar on paper before dropping candy. Men often mistake notoriety for fame, and would rather be remarked for their Vices and follies than not to 1 be noticed at all.