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| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |
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| Creamed Strawberries Heat half a cup of fondant in a saucepan set in an outer vessel of boiling water, softening it with a few drops of boiling water, adding this cautiously so as not to make the mixture too thin. Stir the fondant constantly. Have ready firm, ripe strawberries which should have been shaken and brushed clean of dust, if necessary, but not washed. Hold each one firmly by the hull, gathering this carefully between the thumb and fingers. Dip the berry into the fondant, hold it for a minute, that it may drip a little, put gently on waxed paper and set aside. Should the strawberry not be sufficiently coated by one dip, dip it again. No color of the strawberry should show through the fondant. These berries should be put in paper cases before serving, and will not keep more than a few hours. The juice in them softens the filling by the end of that time. Cherries, fresh or brandied, Malaga grapes and sections of oranges or mandarins may be creamed in the same way. Macaroon Chocolates For this, purchase the almond paste of which macaroons are made, put a half cup of it with an equal quantity of fondant, and knead them together. If the mixture is hard and too crumbly to handle easily, add to it a few drops of bitter almond, and if this does not soften the candy sufficiently add a little hot water, using this with caution lest the candy become too soft. Make it into balls or cones and dip these in a mixture of melted, unsweetened chocolate and fondant heated together in a vessel set in boiling water. Put to dry on waxed paper. Maple Fondant Put one cup of crushed maple sugar, one cup of granulated sugar, and a half cup of boiling water together over the fire. Stir until dissolved, cook five minutes longer, add a quarter teaspoon of cream of tartar, and boil until it reaches the soft-ball stage. Proceed as directed with plain fondant in the instructions given for preparing this. Maple Fondant Bonbons Make the maple fondant as directed above, then form balls from it with the fingers, flattening them slightly on one side. On this press half a pecan, a walnut kernel, a blanched almond, or a small square of citron or other candied fruit of a flavor which will combine agreeably with the maple. Maple-Nut Squares Chop fine two tablespoons of nuts, either one kind or mixed, and work into a cup of the maple fondant, kneading it until they are thoroughly incorporated. Press the fondant into a shallow pan with straight sides, making a sheet about half an inch thick, and when this is cold cut it into squares. |
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| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |