December 17, 1954 More Christmas Delights Part 5 Santa's Candy Sleigh, Molasses Coconut Bars, Stuffed Dates

Santa's Candy Sleigh

1 c. sugar
1/2 c. water
1 t. vinegar
2 T. light corn syrup
1/2 t. salt
1 T. butter
5 c. puffed rice cereal
2 candy canes

Combine sugar, water, vinegar, corn syrup and salt. Cook to very hard ball stage (265 degrees). Remove from heat, add butter. Pour (save a little to stick on candy-cane runners) over puffed-rice cereal. Toss quickly. Turn onto wax paper laid over a cardboard rectangle 7 1/2 x 4 1/2 inches for a guide. Quickly shape rice with greased hands into 7 1/2 x 4 1/2 inch rectangle. Hollow out inside build up back and sides to make sleigh. Brush candy canes with remainder of cooked syrup (heat it up a little) and place under sleigh for runners. Hold in place until dry. Fill with gaily wrapped small packages, buy a santa to perch on top of the sleigh.

Molasses Coconut Bars

1 c. sugar
1/4 c. corn syrup
1/2 c. Brer Rabbit molasses
1/4 c hot water
2 T. butter
1/4 t. salt
3 c. macaroon coconut (medium cut)

In a 2 quart saucepan combine all ingredients except coconut. Stir until sugar is dissolved and mixture begins to boil. Cook to 240 degrees, stir occasionally toward end and lower heat to prevent scorching. Remove from heat, leave thermometer in syrupuntil it drops to about 150 degrees F. Add coconut. Beat until well blended and compact but still glossy. Place on buttered marble slab, enamel top table or cookie sheet. Let stand until candy is cold and does not stick to hand. With rolling pin, roll to about 1/4 inch thickness. Cut into desired bars or shapes. Wrap into wax paper to keep fresh and moist.

Stuffed Dates

1 T. butter
2 1/4 c. confectioners sugar
2 T. orange juice
Gum Drops
Dates

Cream butter with sifted sugar. Add orange juice. Form into pencil like rolls. Slice and stuff pitted dates. Top with a thin slice from a jelly string.