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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Chocolate Dates
Wash and pit the dates, let them dry, then fill the seed cavities with
maple fondant, cream fondant, or nuts dip in chocolate.
Wash and pit the dates, let them dry, then fill the seed cavities with
maple fondant, cream fondant, or nuts dip in chocolate.
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Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Chocolate Mints
Prepare after-dinner mints, and when they are entirely cold, coat with
chocolate.
Prepare after-dinner mints, and when they are entirely cold, coat with
chocolate.
Chocolate Creams
Make Fondant for Chocolate Cream Centers, heat it in the double
boiler, and mold in cornstarch. Centers made of this fondant will be
much softer than those made of cream fondant. Dip in chocolate.
Make Fondant for Chocolate Cream Centers, heat it in the double
boiler, and mold in cornstarch. Centers made of this fondant will be
much softer than those made of cream fondant. Dip in chocolate.
Chocolate Nut Creams
Melt the Fondant for Chocolate Centers in the double boiler and add
to it any variety of nuts desired. Mold in cornstarch as directed.
When thoroughly cooled, dip in chocolate.
Melt the Fondant for Chocolate Centers in the double boiler and add
to it any variety of nuts desired. Mold in cornstarch as directed.
When thoroughly cooled, dip in chocolate.
Chocolate Fruit Creams
Melt the Fondant for Chocolate Centers in the double boiler. Add to
the fondant some minced cherries and minced candied citron. Mold
in cornstarch as directed. When thoroughly cooled, dip in chocolate.
Melt the Fondant for Chocolate Centers in the double boiler. Add to
the fondant some minced cherries and minced candied citron. Mold
in cornstarch as directed. When thoroughly cooled, dip in chocolate.
Chocolate Drops
Melt some of the cream fondant in the double boiler as for making
after-dinner mints. Flavor with vanilla or any other flavoring desired.
Mold in cornstarch, and when the centers are thoroughly cooled, dip
in chocolate.
Melt some of the cream fondant in the double boiler as for making
after-dinner mints. Flavor with vanilla or any other flavoring desired.
Mold in cornstarch, and when the centers are thoroughly cooled, dip
in chocolate.
Chocolate Crescents
In order to have the crescents uniform in size and perfect in shape, it is
necessary to mold the centers in cornstarch, hence one is obliged to
make crescent-shaped plaster of Paris molds. Use any of the fondants
desired, heat in the double boiler, and mold in cornstarch. When the
centers are thoroughly cooled dip them in chocolate.
In order to have the crescents uniform in size and perfect in shape, it is
necessary to mold the centers in cornstarch, hence one is obliged to
make crescent-shaped plaster of Paris molds. Use any of the fondants
desired, heat in the double boiler, and mold in cornstarch. When the
centers are thoroughly cooled dip them in chocolate.
Chocolate Pecans
Dip the halves of pecan nut meats in chocolate and set on waxed
paper. Chocolate almonds, chocolate walnuts, etc., are coated in the
same way.
Dip the halves of pecan nut meats in chocolate and set on waxed
paper. Chocolate almonds, chocolate walnuts, etc., are coated in the
same way.
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