Page:The candy cook book (IA cu31924090146717).pdf/97

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Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the cocoanut and vanilla, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.

Fig Penuche
  • 2 tablespoons butter
  • 2 cups brown sugar
  • ¾ cup milk or thin cream
  • ¾ cup chopped walnut meats
  • ¾ cup figs cut in pieces

Melt butter in saucepan, add sugar and cream, and stir until dissolved; bring to boiling point, and boil without stirring to 234° F., or until candy will form a very soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon or work with a spatula, until candy begins to get sugary. Stir in walnuts and figs, press into a buttered pan, and mark in squares.

Fruit Penuche
  • 2 cups light brown sugar
  • ⅞ cup thin cream
  • ½ cup raisins or dates
  • ½ teaspoon vanilla

Put sugar and cream in saucepan, bring to boiling point, and boil without stirring to 238° F., or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter,

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