Candy Making: Chocolate Fruit Cream Recipe, Chocolate Nut Balls, Chocolate Nut Creams, Coconut Cream Balls & Creamed Fruit Recipes

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

                         Chocolate Fruit Creams
Use for this any candied fruit you wish. Cherries may be left whole, plums
and the like may be quartered, raisins seeded, citron, crystallized ginger,
or candied pineapple cut into dice, and any of them may serve as centers
for balls or cones of fondant. After these have stood several hours, and are
firm, they may be dipped into the chocolate and fondant mixture like Nut
Chocolate Creams. Only dried or crystallized fruits may be used for this
purpose, as moisture from the fresh fruit would soften the fondant coating.

                          Chocolate Nut Balls
Blanch and chop fine almonds and pistachio nuts in the proportion of six of
the almonds to one of the pistachio nuts. Or you may use chopped English
walnuts or hickory nuts or pecans or Brazil nuts. Knead these into a
tablespoon of the fondant, flavor with a few drops of bitter almond, and
make into balls or cones. When they have stood two hours dip them into
melted fondant, flavored and colored, or into the chocolate mixture already
given.

                       Chocolate Nut Creams
Blanch almonds, split filberts, halve the kernels of larger nuts, and set them
in the oven until entirely dry and slightly warm. Make a ball of a small
quantity of fondant, using the nut as the center of this and seeing that the
kernel is entirely enveloped in the sugar. Set aside to become cold and
firm, then dip it into the unsweetened chocolate and melted fondant
prepared as in recipe for Chocolate Creams (No.2). Let them become
entirely cold on waxed paper before handling them.

                        Cocoanut Cream Balls
Make as directed for centers of Chocolate Cocoanut Creams and dip them
in fondant which you have melted and then flavored and tinted to suit
your taste.

                                Creamed Figs
Soak pulled figs in sherry, first washing them in clear water and letting
them become entirely dry before putting them into the wine. Leave them in
this for a couple of hours, then take them out and lay them in a colander to
drip for half and hour. Open them at the stem end, thrust in a flat cake of
fondant about the size of a quarter and three times as thick, roll the figs in
powdered sugar, and lay them in a box lined with waxed paper.

                           Creamed Almonds
Shell and blanch Jordan almonds, make small slightly flattened balls of the
fondant, and on each side of these place an almond kernel pressing them
into the sugar until sure it will adhere firmly.

                   Creamed Crystallized Fruits
Cherries, plums, peaches, or any other candied fruit with stones or pits
may have these removed and little rolls of the fondant made to fit into the
vacant space.

                              Creamed Dates
Select large, fleshy dates, remove the stones, fill the dates with the fondant
as directed in the preceding recipe, and then roll them, in powdered sugar.
Keep them in a box, that they may not dry out before using.

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