CONFECTIONARY RECIPES WHITE CHRISTMAS Combine 2 cups rice bubbles, 2 cups Sunshine powdered milk, 1 cup sifted icing sugar, 1 cup coconut and 1/2 cup chopped glace cherries.  Stir in 120 g melted white vegetable shortening and 1/2 cup lemon juice. Press into a slab tin.   Refrigerate until set.   Cut into bars. MARSHMALLOW LOG 125g (4oz) pink or white marshmallows 60g (2oz) glace cherries 2 cups icing sugar 375g (12oz) soft caramels 125g (4oz) almonds, blanched, toasted and sliced 1. Cut marshmallows coarsely, chop cherries, sift icing sugar and chop the caramels. Melt the marshmallows over simmering water, add cherries and icing sugar, mix in well. 2. Turn on to a surface dusted with icing sugar, knead until smooth (mixture may seem very stiff but the warmth of your hands will help it soften). 3. Divide into halves, shape into 2 x 15cm (6in) long rolls, wrap and chill 1 1/2 hours. Melt caramels over simmering water and, using a spatula, spread over rolls and then press on firmly. Roll in the almonds, chill. When needed, cut into slices. WALNUT FUDGE 3/4 cup finely chopped walnuts 125g (4oz) butter or margarine 1 x 400g can condensed milk  1 teaspoon liquid glucose 1 cup firmly packed brown sugar 1. Line an 18cm (7in) square sandwich tin with greased foil, sprinkle half the walnuts over. Put remaining ingredients into a saucepan and stir over low heat until butter melts and ingredients are combined. 2. Continue cooking, stirring constantly, until mixture turns a rich caramel color and leaves sides of saucepan. Carefully pour into the prepared tin, lightly press rest of walnuts on top. Cool slightly and then mark into desired shape. Cut up when cold. NOUGAT 1/4 cup condensed milk 1 teaspoon vanilla essence Small pinch salt 1 tablespoon brown sugar 3/4 cup skim milk powder  1/2 cup chopped walnuts 1/4 cup chopped glace cherries 1. Mix together condensed milk, vanilla essence, salt and sugar. Stir in the skim milk powder, chopped walnuts and glace cherries. 2. Knead until smooth, roll between palms into a rope 2.5cm (1 in) thick, dust with sugar and cut into 2.5cm (1 in) sections. PEANUT BUTTER HONEYS 3/4 cup peanut butter 1 cup honey  Pinch salt 2 1/2 cups Rice Bubbles  crushed Glace cherries 1. Mix together peanut butter, honey and salt, cook over gently boiling water, stirring constantly, until well blended. 2. Remove from heat, stir in rice bubbles, spoon into a paper sweet case, top each with half a glace cherry or angelica, chill till firm. BUTTERSCOTCH BUTTONS 2 cups sugar 1/2 cup water 125g (4oz) butter 3 tablespoons liquid glucose 1 tablespoon vinegar 1. Put sugar and water into a saucepan and stir over low heat until sugar has dissolved. Add remaining ingredients and stir gently, without letting mixture boil, until butter has melted. 2. Boil rapidly without stirring until a little dropped into cold water becomes brittle to touch and mixture is a deep golden color. Pour small amounts into greased shallow patty tins, leave until set. NOTE-For variety, dip whole Brazil nuts into the butterscotch and let set on greased trays. FRENCH JELLIES 3  3/4 tablespoons gelatine 2 cups sugar 600 ml water 2 tablespoons lemon juice Orange food colouring Green food colouring 1. Put gelatine, sugar and water into a saucepan and cook over low heat for 25 minutes. Remove from heat, let cool, then stir in the lemon juice. Divide into halves, lightly tint one half with the orange coloring and make the other half pale green. 2. Pour into tiny tartlet tins, lightly oiled, and chW at least 6 hours. Remove from tins and roll in castor sugar. If the tiny tins aren't available, pour mixture into lamington tins and, when set, cut into squares and roll them in castor sugar. NUT-CHOCOLATE TOFFEES 60g (2oz) hazelnuts 2/3 cup water 2 1/4 cups sugar 1/2 cup butter or margarine 1/4 teaspoon cream of tartar 125g (4 oz) cooking chocolate, chopped very finely or Hazelnuts, toasted. 1. Put nuts on an oven tray, put into a moderate oven and leave until toasted. Rub in a tea towel to remove skins, then chop. Put into a saucepan the water, sugar, butter and cream of tartar, gently stir over low heat until sugar has dis- solved. Bring to boiling point and boil until a little will make a cracking sound when it is dropped into cold water. 2. Remove from heat immecliately, quickly stir in the chocolate and chopped hazelnuts. Pour into well-greased tiny tartlet tins. Top each with half a toasted hazelnut, let set. To remove, tap base of tins very gently. 3. If tins are not available, pour into a greased 28 x l8cm (11 x 7in) lamington tin, scatter chopped hazelnuts over. Leave until beginning to set and then mark into squares or obiongs. When almost set, remove from tin and cut into squares or obiongs. SUNFLOWER SEED SQUARES 3/4cup honey 125g (4oz) butter or margarine 4 1/2 cups cornflakes, lightly crushed 1/3 cup desiccated coconut 1/3 cup sunflower seeds 1/3 cup chopped glace cherries 1. Put honey and butter into a saucepan and stir over low heat until butter has melted. Increase heat and bring to boiling point,, then simmer for 5 minutes. 2. Remove from heat, pour into a bowl, add the cornflakes, coconut, sunflower seeds and glace cherries. Mix in well, press into a greased 28 x 18cm (11 x 7in) lamington tin, chill in the refrigerator until set, then cut into squares. TOASTED MARSHMALLOWS 1 tablespoon gelatine 1/4 cup cold water 1 cup boiling water 1 cup honey 2 teaspoons lemon juice 2 cups desiccated coconut 1. Sprinkle gelatine over cold water, leave to soften. Put boiling water and honey into a saucepan, stir over low heat until honey has melted. Bring to boiling point. Stir in the softened gelatine then boil steadily without stirring for 15 minutes. Put aside until mixture is lukewarm. 2. Transfer to small bowl of electric mixer, add lemon juice, beat at high speed until white and very thick. Pour into a deep 20cm (8in) cake tin, rinsed with cold water, chill until set. 3. Using a wet knife, cut into squares and toss in toasted coco nut, store in refrigerator. To toast coconut, put into a heavy-based saucepan, stir over medium heat with a wooden spoon until coco- nut is a light golden brown, remove from pan immediately. Click next for more recipes