Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.
1-1/2 cups sugar or maple syrup 1 tablespoon butter 3 tablespoons water 3 quarts popped corn
Boil sugar or syrup with butter and water until it spins a long thread; pour this on popcorn and if desired shape into balls. Candied nuts may be prepared in the same way.
1 cup molasses 2 cups brown sugar 1 cup water 3 tablespoons vinegar 1/2 teaspoon cream of tartar 3 tablespoons butter 1/2 teaspoon bicarbonate of soda
Put molasses, sugar, water and vinegar into saucepan and stir; when boiling add cream of tartar and boil until very brittle when tested in cold water; add butter and soda and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Cut with scissors into small pieces.
3 cups sugar 1 cup milk or cream 1 tablespoon butter 2 ounces unsweetened chocolate or 6 tablespoons cocoa 1 teaspoon vanilla extract
Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.
2 cups light brown sugar 1/3 cup milk or cream 1 tablespoon butter 3/4 cup chopped nuts 1 teaspoon vanilla extract
Put sugar, milk, and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; stir until creamy and pour into greased tins.
4 tablespoons confectioners' sugar 2 tablespoons boiling water 4 tablespoons cocoa 1/2 teaspoon vanilla extract
Mix sugar and boiling water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture and roll. Dust a plate with sugar, and roll balls in finely chopped nuts and allow to dry for about 2 hours.
1 tablespoon butter 3/4 cup milk 2 cups sugar 1/2 cup grated fresh cocoanut 1/2 teaspoon vanilla extract
Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool.