Candy

Ingredients

• cup of milk (top milk or cream)
• 1 teaspoon vanilla
• sugar
• soda
• butter

Method

1. 1

   Cook sugar, milk, and soda slowly until a soft ball will form, stirring on low heat for 15 to 20 minutes after it reaches a good boil.

2. 2

   Just before removing from the stove, add butter and vanilla, and beat until thick enough to spread.

3. 3

   If it gets too thick, add cream to the mixture.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 30. The excerpt below is the record exactly as published.

cup of milk (top milk or cream) 1 teaspoon vanilla Cook sugar, milk and soda slowly until soft ball will form, cook on low heat, stir. It takes 15 or 20 minutes — after it reaches a good boil. Just before removing from stove add butter and vanilla and beat until thick enough to spread. If it gets too thick, add cream to the mixture. (This is an old family recipe) Mrs. Luther French FILLING FOR DEVIL'S FOOD CAKE Put tablespoon butter in pan, melt, add 8 tablespoons evaporated milk, undiluted, and heat. (Not boil). Sift in 1 box powdered sugar and 1 teaspoon vanilla. Mix well and add 3 ozs. hot melted choco- late. Beat until cool and spread. Mrs. Alvah Sides 52 PINEAPPLE FILLING 1 No. 2 can crushed pineapple 2 Egg yolks 2 cups sugar 2 tablespoons flour Dissolve sugar with one cup pineapple juice and cook together until it wiJl spin a thread. Rub egg yolks and flour into a paste, mix v/ith pineapple thoroughly, gradually add the syrup— return to stove and cook until thick. Spread between layers and cover with icing. ICING l1/^ cup sugar 2 eg»- whites beaten 4 tablespoons white syrup 1 teaspoon vanilla 1 cup water Boil sugar, syrup and water together until it forms a soft ball in water. Pour slowly over egg whites, beating constantly. Spread before it becomes firm. Mrs. J. B. Wagner 53 CANDY •All that's sweet was made but to be lost when sweetest." — Moore DIVINITY 4 cups sugar I egg whites 1 cup boiling water 2 cups nut-meats or cut-up eher- 1 cup white corn syrup ries Boil sugar, syrup and water until balls are formed when dropped in cold water. Pour egg-whites over this and beat until nearly tirin. Add nuts or fruit and drop by spoonful on greased platter. Mrs. Hugh Mauldin CHOCOLATE FUDGE 2 cups white sugar 3 ounces (sq.) chocolate 1 cup brown sugar l\-> cup rich top milk y~i CUP Kai'o syrup Pinch of salt Cook until it forms firm ball in water. Add !4 pound butter and 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.