MAPLE FUDGE.
Place in kettle
| 3 | lbs. A sugar. |
| 2 | lbs. No. 14 yellow sugar. |
| ½ | lb. Canadian maple sugar (shaved). |
| ¼ | lb. butter. |
| ½ | 2 gal. cream. |
Stir continuously and cook to 238 degrees or a very soft ball.
Set on tub and beat until batch starts to thicken and pour on wax paper between iron bars set 10×30 inches.
When cold mark in one-inch squares, break apart and stack in pan for counter.
MAPLE OR CARAMEL ITALIAN CREAMS.
Place in kettle
| 5 | lbs. brown sugar. |
| 5 | lbs. white sugar. |
| 12 | lbs. glucose. |
| 10 | lbs. condensed milk. |
Set on fire and cook to a soft ball or about 240 degrees (stirring constantly).
Set on tub and add to it 1 teaspoonful salt, 3 lbs. marshmallows or marshmallow dough, 1 lb. flour and 20 lbs. stock fondant.
Stir in nice and smooth and pour in paper-lined starch boards to set.
When set mark in one-inch squares and if you so desire you may give the top a coat of glazine to make it shine.
Turn out of tray, peel off paper and break apart as marked.
This batch is large enough for about six
