Willie Leia “Sweet” Sutton Carl was well known in the 1920s and ’30s in Llano for her cakes and desserts, according to “Llano County Family Heritage Cookbook: 150 Years of Family Recipes” prepared by the Llano County Historical Society.
A recipe for Sweet’s fudge squares can be found on page 141 of the 608-page book. It was submitted by Sweet’s granddaughter Karen McWilliams Woods, who has the original handwritten recipe laminated and hanging on her refrigerator.
Mr. Sweet — D.L. Carl — ran the Texas service station where Enchanted Rocks and Jewelry now resides on the courthouse square. Learn more tidbits of history while planning your holiday baking and cooking. Included in with this story are two recipes to get you started.
SWEET FUDGE SQUARES
- 2 eggs
- 2 squares bitter chocolate
- ¾ cup sifted flour
- 1 cup chopped nuts
- 1 cup sugar
- 1 stick margarine
- Scant ½ tsp baking powder
- 1 tsp vanilla
Melt chocolate and butter together. Add sugar and then flour with baking powder. Mix well. Add vanilla and nuts. Pour into a greased 8-inch square pan and bake for 25-30 minutes at 350 degrees until firm. Don’t overcook. Cut into squares while still warm. Most of all, Sweet always said, “And enjoy!”
MASHED POTATO CANDY
Linnie Hallmark Osbourn submitted this recipe, which was a favorite of her mother, Obed Evelin Ratliff Hallmark of Click. It is from the 1950s.
- ¾ cup of cold mashed potatoes (leftover potatoes can be used)
- 4 cups shredded coconut
- ½ tsp salt
- 4 cups confectioner’s sugar
- 1½ tsp vanilla
- 8 squares baking chocolate or chocolate pieces
Mix potatoes and confectioner’s sugar together. Stir in coconut, vanilla, and salt. Blend well. Press into a large buttered pan so the candy is about ½ inch thick. Melt chocolate over hot water (do not allow water to boil). Pour chocolate on top of the candy. Cool. Cut into squares.