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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Nut Bon-Bons
Take one or several varieties of nuts, as desired, run them through
the food chopper, or chop them up fine with a vegetable chopping
knife. To each cupful of the chopped nuts add a cupful of cream
fondant. Work until the two are evenly blended, and then mold
with the hands into various shapes, or press out to one-half inch in
thickness and cut into cubes. Dip in the cream fondant as directed
in instructions on dipping bon-bons.
Take one or several varieties of nuts, as desired, run them through
the food chopper, or chop them up fine with a vegetable chopping
knife. To each cupful of the chopped nuts add a cupful of cream
fondant. Work until the two are evenly blended, and then mold
with the hands into various shapes, or press out to one-half inch in
thickness and cut into cubes. Dip in the cream fondant as directed
in instructions on dipping bon-bons.
Date Bon-Bons
Pit one cupful of dates and run them through the food chopper.
Also run one-half cupful of nut meats through the chopper, and
with the dates and nuts mix one cupful of fondant and enough
XXXX confectionery sugar to make the mixture stiff enough to
work. Mold into oblong shapes with the hands, or press out to
one-half inch in thickness and cut into pieces one-half inch wide
and three-quarters of an inch long. Allow to harden, and then dip
as directed to dip bon-bons. Place the half of an English walnut
kernel on each piece as it is dipped. Flavor the dipping cream
with vanilla.
Pit one cupful of dates and run them through the food chopper.
Also run one-half cupful of nut meats through the chopper, and
with the dates and nuts mix one cupful of fondant and enough
XXXX confectionery sugar to make the mixture stiff enough to
work. Mold into oblong shapes with the hands, or press out to
one-half inch in thickness and cut into pieces one-half inch wide
and three-quarters of an inch long. Allow to harden, and then dip
as directed to dip bon-bons. Place the half of an English walnut
kernel on each piece as it is dipped. Flavor the dipping cream
with vanilla.
Cocoanut Bon-Bons
Take one part shredded cocoanut and one part fondant, blend
them, and form into balls. Allow to harden, and dip in pink
colored, rose flavored dipping cream.
Take one part shredded cocoanut and one part fondant, blend
them, and form into balls. Allow to harden, and dip in pink
colored, rose flavored dipping cream.
Tutti Frutti Bon-Bons
Take one half cupful each of candied cherries, candied citron, and
nut meats, crush the nuts with the rolling pin, and cut the cherries
and citron into small pieces. With this mixture blend one cupful
of cream fondant, and if too sticky to mold, knead in a little XXXX
confectionery sugar. Mold with the hands into any shape desired.
Allow to harden, and dip in dipping cream flavored with nectar
and colored a pale green.
Take one half cupful each of candied cherries, candied citron, and
nut meats, crush the nuts with the rolling pin, and cut the cherries
and citron into small pieces. With this mixture blend one cupful
of cream fondant, and if too sticky to mold, knead in a little XXXX
confectionery sugar. Mold with the hands into any shape desired.
Allow to harden, and dip in dipping cream flavored with nectar
and colored a pale green.
Maple Bon-Bons
Take one cupful of the maple fondant and blend with one cupful
of crushed pecan meats. Add more fondant if needed to make the
mixture adhesive. Roll out into a cylinder shape one-half inch in
diameter, cut into one-half inch lengths, allow to harden, and coat
with the dipping cream. (See directions for dipping bon-bons.)
Take one cupful of the maple fondant and blend with one cupful
of crushed pecan meats. Add more fondant if needed to make the
mixture adhesive. Roll out into a cylinder shape one-half inch in
diameter, cut into one-half inch lengths, allow to harden, and coat
with the dipping cream. (See directions for dipping bon-bons.)
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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
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