Candy Making: Candy Made With Cooked Fondant: Chocolates, Nuts, & Fruits

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Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921

    CANDIES WITH COOKED FONDANT:
         CHOCOLATES, NUTS, FRUITS

                          Chocolate Creams (No.1)
Make your fondant into centers of the size you wish, either small balls or
cones, and let them stand on waxed paper for several hours to harden. Melt
unsweetened chocolate in a double boiler, and into this dip your balls, either
by sticking a toothpick into each one and dipping and drawing out the ball
by this means, or with the help of a perforated spoon or candy dipper. Do the
work quickly, and as you take out each ball deposit it on waxed paper,
leaving it to get hard before touching it. Dip but one ball at a time, and if the
coating is not sufficiently thick repeat the process when the first coating has
become cold and hard, melting again the unsweetened chocolate. You will
do better work if the chocolate is in a shallow rather than in a deep vessel.
The former is easier to use. If you wish vanilla flavoring for the fondant,
work vanilla sugar into it before you make it into balls.

                          Chocolate Creams (No.2)
Prepare your fondant as before directed, working into it vanilla sugar or any
other flavoring you wish, recollecting not to soften it too much to handle it
well. Let your balls or cones dry for several hours, ranged on waxed paper,
before you begin to dip them. Melt unsweetened chocolate in a double
boiler, and to this add an equal quantity of fondant, which you have melted
by putting it in a cup set in a vessel of boiling water. Stir steadily until it is
melted, and then blend with the chocolate. If the mixture is too thick, add a
very little hot water, two or three drops at a time, taking pains not to thin it
so that it cannot be used with success; have your perforated spoon or your
candy dipper at hand, rubbed with a little melted butter, and as you drop
your fondant ball or cone into the chocolate mixture with one hand be ready
with the other to take it out the instant it has be immersed. Shake off into the
chocolate any drops which may be dripping from the spoon and deposit the
balls with their chocolate' coating on the waxed paper. Bear in mind that the
centers are made of sugar, and will melt it allowed to remain in the hot
chocolate for more than an instant.
When the chocolate mixture hardens during the dipping, as it sometimes will
even when standing in an outer vessel of hot water, set it back over the fire
again and bring the water to a boil long enough to soften the chocolate to the
required state.

                      Chocolate Cocoanut Creams
Into four tablespoons of fondant work two tablespoons of grated cocoanut,
dried in the oven but not browned. If you cannot get the fresh cocoanut use
the desiccated, but this, to my mind, lacks the excellence of the fresh. Flavor
with vanilla sugar or, if the fondant seems too dry and hard, use a few drops
of vanilla extract. Make the mixture into balls, and when they have hardened
on waxed paper for a couple of hours, dip them into the melted fondant,
which you have mixed with the melted, unsweetened chocolate.

                        Chocolate Butter Creams
Put a cup of granulated sugar over the fire with a tablespoon of good butter
and two tablespoons of rich cream, and boil until it makes a soft ball in
water. When cool, beat it as you would other fondant, until it is very white
and of a doughy consistency, flavor by the addition of vanilla sugar or a few
drops of vanilla, and make it into balls. Set these aside to cool. Make a
chocolate mixture as directed in the preceding recipe, with unsweetened
chocolate and an equal quantity of melted fondant, and dip the balls in this,
using a perforated spoon, a candy dipper, or even a fork. Stand on waxed
paper until firm and dry.

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