Vintage clipped candy recipes for Date Rolls, Divinity, Fudge, Hay Stacks, and Cherry Bon-Bons

Date Roll


2 cups sugar
1 cup milk
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped dates
1/2 cup chopped nuts


Cook milk, sugar and butter slowly, stirring frequently. When soft ball forms when tested in water, remove from the fire and let stand for 25 minutes. Add vanilla and beat until creamy. Add the dates and shape into a roll, kneading with the hands. Roll in the nuts. The roll should now be an inch and a half in diameter. Wrap in wax paper and let “ripen” several hours. Moisten a sharp knife in cold water and cut in one-third inch slices. 



2 cups sugar
2/3 cup milk
2/3 cup light corn syrup
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1 cup broken nut meats


Stir over slow heat until the sugar is dissolved, 2 cups sugar, 2/3 cup milk, and 2/3 cup light corn syrup. Cook these ingredients quickly to the soft-ball stage. 

Whip until stiff two egg whites, one-eighth teaspoon salt. Pour half of the syrup over the stiffly beaten egg whites in a very thin stream. Beat constantly. Return the other half of the syrup to the flame and cook slowly until it reaches the brittle stage when dropped in cold water. Watch closely as it only takes a minute or so. Add remaining syrup and continue to beat until it begins to stick to the sides and bottom of a pan. Add one teaspoon vanilla and one cup broken nut meats. Black walnuts are delicious! Spread the candy upon an oiled platter. cut into squares. This may be tinted if you like. 



2 cups sugar
5 tablespoons cocoa
1/2 cup milk
5 tablespoons KARO (white)
Dash salt
1/2 cup pecan nutmeats 

1 tablespoon butter
1/2 teaspoon vanilla


Mix {sugar, cocoa, milk, KARO, salt, and pecan meats} well. Never stir while cooking. Cook five minutes after candy starts to boil. Add one tablespoon butter and one-half teaspoon vanilla. Beat until it is creamy and turn onto a greased platter. Cut in squares when cool. If you like you may omit the nuts in the fudge and add a half pecan or walnut meat to each square. 

Hay Stacks


For 2 dozen:

1/2 cup PET Milk
1/2 cup brown sugar
1/4 cup corn syrup
1 tablespoon butter or margarine
2 cups coconut 


Mix in a heavy 1.5 to 2-quart saucepan PET Milk, brown sugar, corn syrup, and butter. Cook and stir over low heat until sugar dissolves. Bring to a boil over medium heat, stirring often until candy reaches soft-ball stage. Remove from heat. 

Then add a mix well coconut. 

Shape coconut mixture with your fingers into cones about 1.5 inches high. Place cones on waxed paper to cool. 

Cherry Bon-Bons


For 5 dozen:
3 tablespoons butter or margarine
1/4 cup PET Milk
1 teaspoon Vanilla
1/4 teaspoon salt

3 1/2 cups powdered sugar

1/3 cup finely chopped nuts
1/3 cup finely cut candied cherries


Melt butter or margarine in a 2-quart saucepan over low heat, remove from heat and stir in Pet Milk, Vanilla, and salt. Add gradually and mix well-powdered sugar. Turn out on a board sprinkled lightly with powdered sugar. Work with hands until smooth. 

Add and mix well finely chopped nuts and finely cut candied cherries. 

Shape into one or two rolls about 1 inch across and wrap in waxed paper. Chill until firm. Remove paper and cut into 1/2 inch slices. If desired, the roll can be stored in the refrigerator and sliced as needed. 


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