| candymaking.net |
||||||||||||
| Also Available Online: |
||||||||||||
| Presents: |
||||||||||||
| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |
||||||||||||
| Plain Fondant Ingredients - 4 cups granulated sugar, 1 cup boiling water, 1/8 teaspoon cream of tartar. Preparation - Put sugar in a smooth, clean saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when If-begins to lump, knead with the hands until smooth. Let stand a few hours before using', or keep in a covered jar until needed. Coffee Fondant Follow recipe for plain fondant, using strong, clear coffee in place of water. Or, if only a small quantity is needed, melt plain fondant over hot water and add one teaspoon of instantaneous coffee to each cup. This may be used melted for mints, or for dipping, or, when cooled, for centers. Bonbon Centers Cut candied fruits or nuts into small pieces, and work with a bit of fondant into small balls; let stand a few hours before dipping. Keep centers small so that bonbons will not be too large when finished. Fondant Bonbons Melt fondant over hot water; flavor and color as desired; dip bonbon centers one at a time, and remove with a fork or confectioners dipper; place on an oiled slab or platter until cold. Chocolate Bonbons Melt bitter chocolate in a cup over hot water, and dip centers the same as for Fondant Bonbons. Dot chocolate (sweetened) may be used if preferred. Confectioners' chocolate is best for dipping, but cooking chocolate is satisfactory if half a teaspoon of butter is melted with each four squares. Fondant Mints Put plain fondant in cups, melt over hot water, and flavor with a few drops of oil of spearmint, wintergreen, orange, lime, or any desired flavor; color lightly if desired, and drop from a teaspoon upon oiled slab or platter. Quick Fondant Break the white of an egg into a bowl, add a tablespoon of water and about two cups of confectioners' sugar, or enough to knead. Flavor with oil, extracts, or grated orange or lemon rind, and color as desired. Use for mints (rolled and cut), stuffing dates, prunes, cherries, or nuts, or for bonbon centers. |
||||||||||||
| Return To Content Page |
Next Page |
|||||||||||
| Copyright © 2007 candymaking.net |
||||||||||||
| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |