Candy Making: Almond Cream and Cherry Cream Recipes

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Presents:

The Candy Cook Book
By
Alice Bradley
(1917)

                                              Almond Creams

      Almonds
      Fondant
      Plain or colored granulated sugar

Blanch almonds (see page 166), and place one on each side of a small
ball of fondant, or cover almonds with fondant, shape like a very
small egg, and roll in granulated sugar.

                                              Cherry Creams I

      Fondant
      Candied cherries

Take fondant, cooked or uncooked, of any color or flavor, roll out
one eighth inch thick, shape with round cutter one and one half
inches in diameter, and roll around cherry, leaving a small portion
exposed. Place in paper cases. Vanilla, coffee, and pistachio fondant
look particularly well with the cherries.

                                                Cherry Creams II

Select as many firm, smooth, candied cherries as are desired. Cut
each cherry, starting at the open end, into four sections, and separate
into petals. Make a tiny hole at the other end, and insert a strip of
angelica one and one half inches long for a stem. Place a small ball of
fondant between the petals, and arrange on a doily, or use on top of
a box of bonbons.

                                                Cherry Creams III

Cut candied cherries almost in two; between the halves of each
cherry place a flat ball of fondant, press together gently, and roll in
coarse granulated sugar.

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