Hol­i­day Treats

Catron Courier - - Front Page - By Wilma Stan­ton

Here are a cou­ple of my fa­vorite candy recipes, al­ways good for the hol­i­days.

PEANUT BUT­TER FUDGE 2 cups sugar 1/2 cup canned milk, di­luted with 2 Tbsp. wa­ter 1 tsp. vanilla 2/3 cup peanut but­ter Mix in­gre­di­ents in a pan. Over medium heat, boil, stir­ring con­stantly, un­til it forms a soft ball in cold wa­ter. Re­move from heat and add vanilla and peanut but­ter. Mix well and pour onto lightly but­tered plat­ter. MIL­LION DOL­LAR CHOCO­LATE FUDGE 2 pack­ages choco­late chips 2 squares bak­ing choco­late 2 cups chopped pecans 2 tsp. vanilla 1/8 lb. but­ter 1 jar marsh­mal­low creme 4 1/2 cups sugar 1 can evap­o­rated milk Mix sugar and evap­o­rated milk in a pan. Bring to a boil. Boil slowly for 6 min­utes. Pour over other in­gre­di­ents and beat un­til creamy. Pour into flat pan with sides and let set overnight. Cut and store in tight con­tainer.

Tom Cook was the first to iden­tify last month’s photo (he was also it in; he’s the guy near the cen­ter with arms folded) as For­est Road 59 off US 60 and the mark­ers for Agnes Mor­ley’s brother and sis­ter-in-law. Where in Ca­tron County was this month’s photo taken?

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