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| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |
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| CANDIES WITH COOKED FONDANT: MISCELLANEOUS SWEETMEATS |
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| Candied Rose Leaves Add to a cup of fondant three drops of lemon juice, and stir over hot water or in a vessel set in a pan of hot water until thoroughly melted. Have fine, perfect rose leaves, which you have spread out and allowed to become dry but not crisp. Dip each rose leaf in the fondant, take it out carefully with the point of a toothpick, and lay on an oiled board or a sheet of waxed paper to dry. Candied Mint Leaves can be prepared in the same way. Candied Violets Follow recipe for Candied Rose Leaves, holding the violets by the stems to dip them and laying them on waxed paper or in an oiled colander to dry. When they have stood for several hours they should be ready to put away, but if they do not seem sufficiently sugared, repeat the dipping process. The work of candying flowers is not simple and is hardly worth the trouble it costs to do it at home, unless one has plenty of flowers, unlimited time, and boundless patience. Chocolate Mints Prepare peppermint creams from the fondant by adding to it a few drops of essence of peppermint and then dropping the softened fondant by the coffee spoonful on oiled paper, taking pains to put the mints far enough apart to keep them from running together. If you choose, you may color them pale green with spinach coloring or delicate pink with cochineal, or you may use the vegetable colorings, or even leave them white, as they are to be coated with chocolate. Let them become cold and hard before dipping them. Prepare the coating of equal parts of melted chocolate and fondant. Drop the mints into it one at a time with the left hand and remove with the candy dipper or perforated spoon or fork held in the right hand. If they are left in longer than the second needed for dipping them they are likely to melt. There is always danger of this with fondant, but especially so with the thin mint or wintergreen drops. Chocolate Chestnuts For this you must use the French chestnuts or marrons, either the candied or those conserved. If the latter, they must be drained from sirup and dried in a warm oven. Melt equal parts of unsweetened chocolate and fondant, flavor with a little vanilla, and into this dip the chestnuts, using a candy dipper or perforated spoon. Tap this against the side of the saucepan as you lift the nut from the fondant, then lay it on waxed paper. While dipping your nuts or fruit, always keep the fondant in a vessel set in another of boiling water. Chocolate Wintergreens Prepare as you do the peppermints, using a few drops of essence of wintergreen instead of the peppermint, allowing the drops to become cool and firm before dipping them, and after they are dipped laying them on waxed paper until the coating has hardened. Cocoanut Strips Grate cocoanut and allow a half cup of this to one cup of the fondant. Work the cocoanut into this, kneading it until it is soft and well mixed. The freshly grated cocoanut will soften the fondant a little, and if it seems to lack the right consistency add to it confectioners' sugar, putting it in cautiously a little at a time, until you have the right stiffness. Press the candy into a shallow pan with straight sides, making a layer about the thickness of a caramel, and cut it into long strips when entirely cold. |
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| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |