candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
The following suggestions for centers for as sorted chocolates may
be extended almost indefinitely.
Almonds
Almonds blanched and dipped in white fondant
Almond paste shaped in balls, or cut in strips or cubes
Apricot paste in cubes or fancy shapes
Brazil nuts, shelled
Brazil nuts, brown skin removed, mixed with chocolate opera fudge
Butterscotch wafers
Butterscotch wafers, with peanuts
Center cream, with and without nuts, and variously colored and
flavored
Checkerberries, dipped in fondant
Cherries, candied, dipped in fondant
Chocolate caramels
Chocolate fudge with walnuts
Cocoanut, shredded
Cocoanut caramels
Coffee beans, freshly roasted
Coffee fondant
Dates, stuffed with salted peanuts or peanut butter
Dates stuffed with opera fondant
Fig caramels
Fig creams
Filberts, dropped three together, in a row, or clover leaf shape
Fondant, flavored and colored as suggested on page 92, and mixed
with nuts, candied fruits, or jam.
Fruit cake
Ginger, preserved, mixed with opera fondant, bit of ginger on top of
chocolate
Grapefruit peel, candied
Maple cream
Maple cream with walnuts
Maple cream with blanched almond or walnut on top of each
chocolate
Maraschino cherries dipped in fondant
Marshmallow caramels
Marshmallows
Mint jelly
Nabisco wafers cut in pieces
Nougatines
Opera fudge, all flavors
Orange peel, candied
Oyster crackers
Peanuts, roasted, dropped in bunches of three or four
Peanut brittle
Peanut butter cream
Peanut butter fudge
Pecan nut meats, whole
Pecans dipped in coffee fondant
Pecans dipped in maple cream, whole pecan on top
Peppermints
Pineapple, dried canned fruit, or candied pineapple, dipped in
cherry-flavored fondant. Bit of pineapple on top of chocolate
Raisins, large, seeded, dipped in fondant or stuffed with fondant
flavored with vanilla
Raspberry jam mixed with opera fondant, bit of candied rose petal
on top
Turkish delight
Vanilla caramels
Walnut meats whole
Walnut meats dipped in maple cream, whole walnut on top
Wedding cake
Other suggestions may be found in the following pages.
The centers should be kept in the room in which they are to be used,
that they may be neither too warm nor too cold. When a sufficient
supply of centers is ready, the chocolate may be prepared.
Copyright © 2007 candymaking.net