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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Hazel Nut Creams
Work the desired quantity of fondant until soft and
creamy, add to each half-pound five drops of bitter
almond and work again. Have your hazel nuts
shelled and slightly oven dried. Take a small quantity
of the fondant, place a nut in it and roll in the hand
until a perfectly round ball is formed. There must be
just sufficient fondant to nicely cover the nut. Place
this on oiled paper, and so continue until you have
the desired quantity. Stand them in cool, dry place for
several hours or over night.
For Dipping. Take a piece of fondant the size of a
large egg, put it in a tiny saucepan or teacup, stand it
in a basin of boiling water and stir continually until it
melts, then add a few drops of cochineal to make it a
pale peach color, then four or five drops of bitter
almond flavoring, and a few drops of water if
necessary to thin it; remove this to the table and dip
the hazel nut balls the same as you did the Cream
Chocolates.
Chocolate Nut Hazel Creams
For these, add a tablespoonful of grated chocolate to
each half-cup of fondant, knead and work well,
adding a few drops of vanilla or a little vanilla
powder, using confectioners' XXX sugar, to prevent
sticking. Cover the hazel nuts with this chocolate
fondant, place them on oiled paper, and stand aside
the same as in preceding recipe. Dip them in melted
fondant flavored with vanilla. Remember, fondant
must be stirred continually while melting, or it will
not be creamy.
Cream Almonds
Proceed precisely the same as for Creamed Hazel
Nuts, using Jordan almonds instead of hazel nuts.
Cream Nut Rolls
Chop rather fine some blanched almonds, and, if you
have them, a few pistachio nuts, say three dozen
almonds and one dozen pistachio nuts; mix the two
together. Take a piece of fondant the size of an egg,
knead it until smooth and soft, and add to it a
tablespoonful of almond paste. This can be purchased
in small cans from Park & Tilford, New York, or
Finley Acker & Co., Philadelphia. Work and knead
until thoroughly blended, and then add gradually the
chopped nuts. When all are nicely mixed, form into
small rolls, a little larger than a lead pencil, and about
an inch long, place on oiled paper, and stand aside to
harden. When hard, dip in melted orange fondant
made as follows: - Grate the yellow rind of one
orange, and rub it on a plate until reduced to a pulp.
Take a half-cup of fondant, knead it on the plate with
the orange rind, until well mixed, put it in a cup or
small saucepan, stand it in a basin of boiling water,
and stir until melted, add a few drops of orange juice
to make it the desired thinness, and it is ready to use.
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