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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Copyright © 2006 candymaking.net
Fondant Icing
Warm the fondant in the double boiler, then beat into it water, milk,
cream, or the white of an egg, until it is thin enough to spread. Do
not make the fondant too hot, or when spread on the cake it will
become too hard to cut nicely.
Fondant Nut Icing
Prepare over the preceding recipe, and before spreading the icing
on the cake, add some broken nut meats.
Fondant Chocolate Icing
Add chocolate to the plain fondant icing. A few minced raisins
will improve this icing.
Warm the fondant in the double boiler, then beat into it water, milk,
cream, or the white of an egg, until it is thin enough to spread. Do
not make the fondant too hot, or when spread on the cake it will
become too hard to cut nicely.
Fondant Nut Icing
Prepare over the preceding recipe, and before spreading the icing
on the cake, add some broken nut meats.
Fondant Chocolate Icing
Add chocolate to the plain fondant icing. A few minced raisins
will improve this icing.
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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