candymaking.net
Presents:
| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Maple Fondant
Two cupfuls maple sugar
One-fourth cupful corn syrup
One-half cupful evaporated milk
One-fourth cupful water
One-eighth teaspoonful cream of tartar
Put all the ingredients into the kettle and boil to 240°, or until it forms a
very soft ball in cold water. Stir gently but constantly while cooking.
As soon as it is removed from the fire begin to beat, and keep beating
until it becomes firm.
This fondant can be substituted for cream fondant in any of the bon-bon
centers calling for cream fondant.
It may be kept in a jar for future use as cream fondant.
Two cupfuls maple sugar
One-fourth cupful corn syrup
One-half cupful evaporated milk
One-fourth cupful water
One-eighth teaspoonful cream of tartar
Put all the ingredients into the kettle and boil to 240°, or until it forms a
very soft ball in cold water. Stir gently but constantly while cooking.
As soon as it is removed from the fire begin to beat, and keep beating
until it becomes firm.
This fondant can be substituted for cream fondant in any of the bon-bon
centers calling for cream fondant.
It may be kept in a jar for future use as cream fondant.
Check Out Our Newest
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
Imitation Maple Fondant
Two cupfuls brown sugar
One-half cupful evaporated milk
One-eighth teaspoonful cream of tartar
One teaspoonful maple flavoring
Put all the ingredients into a kettle and put over fire. Begin to stir
immediately, put the thermometer in, and keep stirring slowly but
constantly. Move the thermometer frequently, and stir where it has
stood. Cook until the thermometer registers exactly 238°, then remove
from the fire and keep stirring until it becomes like a very stiff dough,
add the flavoring, and stir through.
This fondant is most delicious and can be substituted for cream fondant
or dipping cream in any recipe call for cream fondant.
It can be converted into a splendid cake icing by adding the white of
one egg after it has become stiff, which will make it thin enough to
spread, or a little water may be added to thin it.
Two cupfuls brown sugar
One-half cupful evaporated milk
One-eighth teaspoonful cream of tartar
One teaspoonful maple flavoring
Put all the ingredients into a kettle and put over fire. Begin to stir
immediately, put the thermometer in, and keep stirring slowly but
constantly. Move the thermometer frequently, and stir where it has
stood. Cook until the thermometer registers exactly 238°, then remove
from the fire and keep stirring until it becomes like a very stiff dough,
add the flavoring, and stir through.
This fondant is most delicious and can be substituted for cream fondant
or dipping cream in any recipe call for cream fondant.
It can be converted into a splendid cake icing by adding the white of
one egg after it has become stiff, which will make it thin enough to
spread, or a little water may be added to thin it.
Imitation Maple Creams
Make the imitation maple fondant as directed in the preceding recipe,
and when it begins to get like a real stiff dough, add the maple favoring,
and gradually add water, a few drops at a time until it becomes the
consistency of thin cake batter; then turn it out on the slab (See "Getting
Marble Slab Ready") or buttered pan, and pat it down into a sheet about
one-half inch in thickness. Allow it to stand until it hardens, which will
take several hours, then mark it deeply with a knife and cut it into
squares.
Make the imitation maple fondant as directed in the preceding recipe,
and when it begins to get like a real stiff dough, add the maple favoring,
and gradually add water, a few drops at a time until it becomes the
consistency of thin cake batter; then turn it out on the slab (See "Getting
Marble Slab Ready") or buttered pan, and pat it down into a sheet about
one-half inch in thickness. Allow it to stand until it hardens, which will
take several hours, then mark it deeply with a knife and cut it into
squares.
Maple Nut Creams
Proceed as directed in the preceding recipe, and just before turning the
candy out on the slab, add as many broken nut meats as desired. This
must be cut with a sharp knife drawn back and forth in a sawing motion.
Proceed as directed in the preceding recipe, and just before turning the
candy out on the slab, add as many broken nut meats as desired. This
must be cut with a sharp knife drawn back and forth in a sawing motion.
Imitation Maple Centers
Take the imitation maple fondant and mold with the hands or in
cornstarch. When the centers harden, coat with dipping cream or
chocolate. Many varieties can be made by adding fruits or nuts to the
fondant for the center.
Finely broken nut meats added to the dipping cream gives a very
pleasing effect.
Take the imitation maple fondant and mold with the hands or in
cornstarch. When the centers harden, coat with dipping cream or
chocolate. Many varieties can be made by adding fruits or nuts to the
fondant for the center.
Finely broken nut meats added to the dipping cream gives a very
pleasing effect.
| Return To Main Candy Page |
Copyright © 2006 candymaking.net