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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Mixed Confections
Plum Puddings
Chop together an ounce of citron, six good-sized
raisins, stoned, a tablespoonful of currants, washed
and dried, and one fig. Mix with these a piece of
fondant the size of an egg, roll into balls a little larger
than a hazel nut, and place them on oiled paper to
harden. When hard, take another piece of fondant,
add a half-teaspoonful of vanilla powder, and work
until creamy. Take a small piece in your hand, flatten
it, place in centre a plum pudding, cover over it the
fondant, and roll it gently in the palm of the hand
until you have a perfectly smooth round white ball.
Stand back on the paper to harden. If you use liquor, a
few drops of brandy may be added to the fruit, and a
teaspoonful may be used in the fondant instead of the
vanilla.
Pistachio Rolls
Chop four dozen pistachio nuts very fine. Mix two
tablespoonfuls of almond paste and two
tablespoonfuls of fondant together, adding two drops
of bitter almond flavoring and sufficient spinach
coloring to make the candy a pale green. If this makes
the paste too soft to handle well, knead in a little
confectioners' sugar. Make this paste into balls,
pyramids and tiny rolls. Melt a tablespoonful of
fondant (on a saucer) without stirring, roll the candies
quickly in this, then in the chopped pistachio nuts,
and place on oiled paper to dry.
Cocoanut Rolls
Flavor a half-pound of fondant with a
half-teaspoonful of vanilla extract, or, if you have it, a
teaspoonful of maraschino, work into this two
tablespoonfuls of desiccated cocoanut. Make this into
small balls, tiny pyramids and rolls. Put a
tablespoonful of fondant in a saucer, melt it without
stirring, roll the candies in this, then in some of the
dry cocoanut, and place on oiled paper to harden.
Part of the fondant may be colored pink and flavored
with rose, or part may be colored green and flavored
with almond. In this way you have a greater variety
from the same materials.
Spiced Cream Balls
Put a piece of fondant the size of an egg in a dinner
plate, flatten it and place in the centre a
half-teaspoonful of ground cinnamon, an eighth of
ground cloves, a grating of nutmeg, and a
tablespoonful of Blooker's cocoa. Work and knead
until thoroughly mixed, adding a teaspoonful of
vanilla extract. When well mixed and perfectly
smooth make into a long roll about a half-inch in
diameter, and with a sharp knife cut into lozenges.
Place on oiled paper to harden.
Neapolitan Cream Blocks
Take a pound of fondant, work it well until rather soft
and creamy, then separate it into thirds. Leave one
part white and flavor with vanilla, to another add the
grated rind of one orange, and to the third sufficient
grated chocolate or cocoa to make it brown. Now
work the white portion until smooth. Sprinkle the
board with confectioners' sugar, put on it the white
portion and roll into a square cake about a half-inch
thick. Now take the chocolate portion, and after
working it thoroughly, roll it out in the same way and
lay it upon the white cream. Mix the orange, roll it
and lay it upon the chocolate cream. Now with the
rolling-pin roll gently once or twice to thoroughly
press all together, trim the edges and cut the creams
into squares or diamonds as you prefer.
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