Newspaper Page Text
HOUSTON HOME JOURNAL THURS., DEC. 9, 1974,
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> BY MILDRED E. WARREN
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Candies for the holidays! This week
we have candy favorites—and there’s
time to fill your candy jar and pack a
gift of candy for that special friend for
Christmas.
For the children nothing could
please more than a piece of their
favorite candy, and we have five
special recipes for these sweets to
please most everyone’s taste.
First, My Favorite Chocolate
t Cream Fudge, a Pecan Roll, Popcorn
Candy (for the children), Tingle’s
Mexican Caramel Candy (the most
delicious candy of all), and an easy
and so good a confection, But
terscotch Clusters.
CHOCOLATE CREAM FUDGE
Vi cup cocoa or 2 squares (1-ounce)
each bitter chocolate
2 cups sugar
2/3 cups milk
2 tablespoons light corn syrup
Vi teaspoon salt
1 tablespoon butter
II teaspoon vanillia
1 cup chopped pecans
Mix cocoa, sugar, milk, syrup, salt,
and cook over low or medium heat.
Stir no more than necessary to keep
from sticking. Cook to soft ball stage
(238 degrees on candy thermometer).
If .you use the squares of chocolate,
shave fine, mix with sugar and other
ingredients and cook slowly, stiring,
until the chocolate has dissolved.
Then continue cooking as above.
When candy is done set in cool place
for 5 minutes and drop the button on
the surface, don’t stir it in. Add
favoring. Let the fudge become quite
cool, almost cold; this is important.
Then beat it until creamy, add pecans
and pour into a buttered pan in layer
about % inch thick. When cold, mark
in squares to cut.
PECAN ROLL
1 cup light brown sugar
2 cups granulated sugar
1 cup evaporated milk
Vi cup white corn syrup
1 teaspoon vanilla
1/3 cup confectioners’ sugar
1 cup chopped pecans
Mix sugar, milk, and syrup and
Took slowly until mixture forms a soft
ball when dropped in cold water.
Remove from heat and cool to luke
warm. Add vanilla and beat until the
mixture will hold its shape. Turn out
on board which has been dusted with
confectioners’ sugar. Shape into a
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PftS Chorus To Perform
.-> The Perry High School Chorus will present a Christmas Festival in Song on
Monday evening, December 13 at 7:30 p.m. in the Perry Annex Auditorium.
The program will include several familiar Christmas tunes as well as some
contemporary selections.
Featured soloists for the evening will include Cynthia Adams, Robin Ariail,
Theresa Battle, Denise Ingram, Catherine Johnson, Sheila Maddox, Daniel
Rainey and Karen Rogers.
The group is directed by Mrs. Janette Anderson and accompanied by
student pianists, Donna Fauconniere, Betsy Johnson, Alyce Morrow and
Melanie Riner.
The public is invited with no admission charge.
PAGE 7-A
long roll about 2 inches in diameter.
Roll in chopped pecans and wrap in
waxed paper. Place in refrigerator to
harden. Slice with a sharp knife.
POPCORNCANDY
5 cups popcorn
2 marshmallows, cut in small pieces
1 cup confectioners’ sugar
3 tablespoons white corn syrup
1 tablespoon butter or margarine
IVz teaspoon water
1/3 cup chopped gumdrops (optional)
Place popcorn in large bowl.
Combine marshmallows, sugar,
syrup, butter, and water in medium
saucepan. Bring to full boil over
medium heat. Stir occasionally,
remove from heat, and continue to
stir until marshmallows are melted.
Pour syrup over popcorn, toss lightly
until well coated. Let mixture stand
until cool enough to handle. Grease
hands and shape popcorn into lemon
size balls and if you wish, press the
gumdrops into each. Wrap each in
wax paper, store at room tem
perature. These may be made any
time within a week before serving.
TINGLE’S MEXICAN
CARAMELCANDY
3 cups sugar
1 can (5-1/3 ounce evaporated milk
Vi cup butter- or margarine
Pinch salt
1 cup chopped pecans
In this recipe, place sugar to
caramelize and cook other mixture at
the same time. Take, 1 cup of the
sugar and melt in iron skillet (or
heavy saucepan) until caramelized.
Mix remaining 2 cups sugar with
milk, butter and salt and cook slowly.
When it begins to boil add the
caramelized sugar and stir well. Now
add the pecans and cook slowly to
soft-ball stage. Coolslightly, beat, and
drop from spoon.
BUTTERSCOTCH CLUSTERS
2 packages butterscotch drops
1 small can peanuts
1 regular can Chow Mein noodles
Melt the butterscotch drops in a
double boiler. When completely
melted, stir in the peanuts, then the
noodles until completely covered with
butterscotch, and drop from
tablespoon onto waxed paper or a
greased surface.
HAPPY HOLIDAY COOKING!
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