Candy Making: Chocolate Peanut Butter Creams & Chocolate Peppermints

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Presents:

The Candy Cook Book
By
Alice Bradley
(1917)

                                Chocolate Peanut Butter Creams

       ½ cup fondant
       1 teaspoon vanilla
       3 tablespoons peanut butter
       Few grains salt
       Coating chocolate

Mix fondant, peanut butter, salt, and vanilla with a spatula on
marble slab or plate until thoroughly blended. Shape in small balls,
and dip in melted coating chocolate.

                                       Chocolate Peppermints I

       Fondant
       Oil of peppermint
       Coating chocolate

Melt fondant over hot water, flavor to taste with one or more drops
of oil of peppermint, and drop from tip of spoon on waxed paper, or
into starch impressions (see page 93) the size and shape of
peppermints. When firm, dip in melted coating chocolate.

                                       Chocolate Peppermints II

       2 tablespoons hot top milk
       2 cups confectioners' sugar
       ½ teaspoon melted butter
       3 drops oil of peppermint

Mix hot milk, one and one half cups sifted confectioners' sugar,
butter, and peppermint, add more sugar as needed to make stiff, and
then knead on a marble slab or a board for ten minutes, or until
candy is creamy in texture. Shape with the hands into balls, or roll
out on a board, and cut with small round cutter, and dip in melted
coating chocolate.

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