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The Candy Cook Book

to get sugary. Turn into a buttered pan, and mark in squares, or put into very small individual tins. Maple cream may be packed in jelly glasses, covered with paraffin paper and a tin cover, and kept for frosting cake, or used as fondant is used.

One cup cream may be used instead of three fourths cup if a richer candy is wanted.

Walnut Maple Cream

To recipe for Maple Cream add three fourths cup walnuts cut in pieces, when candy begins to get sugary.

Pecan Maple Cream

Follow directions for making Maple Cream, adding one cup of pecan nut meats cut in small pieces when candy begins to get sugary.

Hickory nuts or butternuts may be used.

Orange Fudge
  • 2 tablespoons butter
  • 2 cups sugar
  • ¾ cup milk
  • Grated rind one orange
  • 4 teaspoons orange juice
  • ½ cup candied orange peel

Melt butter in saucepan, add sugar, milk, grated orange rind, and strained orange juice, mix well, bring to boiling point, and boil without stirring to 238° F., or until it will form a soft ball when tried in cold water. Remove from fire, leave un-

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