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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
Fondant For Chocolate Cream Centers
Four cupfuls sugar
One-half cupful corn syrup
One and one-half cupfuls water
Put all the ingredients into the kettle and stir gently until heated,
then wipe down the sides of the kettle with a damp cloth. Put
the thermometer in, boil to exactly 238°, then remove from the
fire and pour on the slab, having previously moistened it a little.
Allow it to stand until it is about half cold, and then cream up as
cream fondant with the scraper or broad knife.
This fondant can be preserved the same as cream fondant.
It is more sticky than cream fondant, and will make softer cream
centers. It is necessary to mold it in cornstarch, unless some
XXXX sugar is worked into it, which lowers its quality to some
degree.
Four cupfuls sugar
One-half cupful corn syrup
One and one-half cupfuls water
Put all the ingredients into the kettle and stir gently until heated,
then wipe down the sides of the kettle with a damp cloth. Put
the thermometer in, boil to exactly 238°, then remove from the
fire and pour on the slab, having previously moistened it a little.
Allow it to stand until it is about half cold, and then cream up as
cream fondant with the scraper or broad knife.
This fondant can be preserved the same as cream fondant.
It is more sticky than cream fondant, and will make softer cream
centers. It is necessary to mold it in cornstarch, unless some
XXXX sugar is worked into it, which lowers its quality to some
degree.
| Oriental Creams Five cupfuls sugar One tablespoonful vinegar Whites of two eggs Two cupfuls water Put the sugar and water in the kettle, bring to the boiling point, wipe down the sides of the kettle with a damp cloth, add the vinegar, and put in the thermometer. Boil to 238°, then pour out on the slab and allow to cool. Before beginning to work, spread over it the stiffly beaten whites of eggs and one teaspoonful of any flavoring desired. Work them in as the candy is creamed; the creaming is done just as we advise working the cream fondant. Sometimes this candy requires a great deal of working to get it to set, and it is sometimes much softer than other times, owing to the difference in the size of eggs used. The larger the eggs, the more moisture there is in proportion to the candy. However, this difference will not materially affect the cream. Mold this cream into shapes, and coat them with chocolate immediately.(See "Coating With Chocolate.") Do not attempt this candy before getting some experience in dipping other candies, for the centers are so soft that they must be handled carefully and quickly. When molding the centers, do not try to get them the same size and shape. Working them very much makes them too soft to dip, and they will not retain their shape if not dipped immediately. It is best for one to form the centers while another does the coating. As the centers are formed, lay them in XXXX sugar and turn them around so they become covered with the sugar, which will help to dry the surface. A few hours after these candies are coated the centers will become so very soft they will run when broken open. Do not attempt to make this cream without the aid of a thermometer, for unless it is boiled to the correct degree it will not be so good. To pack this candy in boxes, each piece must be wrapped separately in waxed paper. |
| Tropical Creams Match a batch of the cream fondant or imitation maple fondant, and separate it into three parts. Color one portion slightly yellow and flavor it with banana. Make one portion chocolate by working melted chocolate into it, and flavor the other portion with vanilla. Press the portions out into sheets one-half inch in thickness, lay one on top of the whole out into a sheet three-fourths inch in thickness, allow to set a few hours, and cut into small squares. To make one portion pink, one portion a pale green, and allow the portion to remain white makes very attractive candy. These may be coated with dipping cream or chocolate. |
| Next Topic Assorted Chocolate Coated Candy Recipes |
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