candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Nut Caramel Rolls
Cut a sheet of Vanilla Caramel that is three eighths of an inch thick
into strips three eighths of an inch wide and one inch long. Dip in
melted fondant, and roll at once in finely chopped walnut meats.
Candy, when covered with fondant, should be one and one half
inches long.
Plum Creams
4 canned plums
Confectioners' sugar
Fondant
Maraschino cordial
Force plums through a sieve, and add confectioners' sugar to make a
stiff paste. Shape in small balls, dry on waxed paper, and dip in
melted fondant flavored with maraschino cordial.
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