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The Candy Cook Book

and let stand until cool. Work with a spatula until creamy, then add raisins cut in small pieces, and vanilla. Spread evenly in a buttered pan, using the hands, having the mixture three fourths inch deep. When firm, cut in three fourths inch squares.

Marshmallow Penuche
  • 1 tablespoon butter
  • 2 cups brown sugar
  • Few grains salt
  • ¼ cup milk
  • 10 marshmallows
  • ½ cup nut meats

Melt butter in saucepan, add sugar and milk, stir until boiling point is reached, and boil to 230° F., or until it forms a soft mass that does not dissolve when tried in cold water. Remove from fire, add marshmallows cut in pieces, and pour on marble slab, large platter, or agate tray that has been wiped with a damp cloth.

When cool, add nut meats cut in pieces, and work with a spatula until candy begins to get sugary. Shape in a flat cake on the slab, and when firm, cut in squares.

Pecan Penuche
  • 1 tablespoon butter
  • 2 cups brown sugar
  • ¾ cup cream or milk
  • ¾ cup chopped pecan nut meats
  • ⅓ teaspoon salt

Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and

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