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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Fondant Additions and
Variations
• A mixture of powdered ginger, cinnamon, cloves,
grated nutmeg, and a little cocoa may be kneaded
into a lump of the fondant. Roll out and cut with a
small cutter. Leave on waxed paper to harden.
• Two ounces of unsweetened chocolate with one
teaspoonful of vanilla extract may be added while
creaming one pound of fondant.
• Cut some fondant into small squares, and spread a
little strawberry or raspberry jam on one piece,
placing another over it like a sandwich. Add a pinch
of powdered citric acid to the jam previously, to bring
out the flavor.
Coat these with melted chocolate.
• To make pineapple bonbons, roll out some
flavored fondant quite thin, spread some chopped
candied pineapple on the top, work it into the
fondant, roll out again, and cut into strips.
• Place a small piece of pineapple on each strip and
allow to dry.
• A very good butter fondant is made by adding
three tablespoonfuls of butter during the boiling of
the syrup.
• A new bonbon may be made with guava
marmalade. It is a stiff paste, and comes in flat
wooden boxes covered with gaily colored paper.
This marmalade may be cut into squares or blocks
and dipped in melted flavored fondant.
• Maple-sugar creams are delicious. Grate maple-
sugar and mix in quantity to suit taste with flavored
fondant; make the mixture into any shape, and dry on
waxed paper. Dip in melted fondant.
• To make cocoanut balls: Take one cupful of vanilla
fondant and work into it as much chopped or
shredded cocoanut as it will take and still admit of
being molded. Roll in balls, and lay them on waxed
paper to dry before dipping them in melted fondant.
Roll in chopped cocoanut. The fondant may be
colored if desired. The balls may be crystallized.
• To make walnut creams: Mold pieces of flavored
fondant into balls about an inch in diameter. Lay on
waxed paper and press an English-walnut meat on
the top of each. These balls are very delicious made
with pink and maple fondant.
• To make fruit fondant: Take one pound of
unflavored fondant and knead into it some stoned
raisins, chopped dates, shopped figs, chopped
angelica, quartered glacé cherries, chopped citron
peel, chopped preserved ginger, or any nice chopped
candied fruits. Press into a flat cake about an inch
thick, then cut it into bars, and place them on wax
paper to dry for several hours. They may be dipped
into melted fondant, into melted chocolate, or into
both, or they may be crystallized.
When dipped into melted fondant, they may be
decorated with chopped nuts, silver dragées, tiny
candies, small pieces of cherries, almonds,
crystallized violets, or crystallized rose or mint leaves.
Variations
• A mixture of powdered ginger, cinnamon, cloves,
grated nutmeg, and a little cocoa may be kneaded
into a lump of the fondant. Roll out and cut with a
small cutter. Leave on waxed paper to harden.
• Two ounces of unsweetened chocolate with one
teaspoonful of vanilla extract may be added while
creaming one pound of fondant.
• Cut some fondant into small squares, and spread a
little strawberry or raspberry jam on one piece,
placing another over it like a sandwich. Add a pinch
of powdered citric acid to the jam previously, to bring
out the flavor.
Coat these with melted chocolate.
• To make pineapple bonbons, roll out some
flavored fondant quite thin, spread some chopped
candied pineapple on the top, work it into the
fondant, roll out again, and cut into strips.
• Place a small piece of pineapple on each strip and
allow to dry.
• A very good butter fondant is made by adding
three tablespoonfuls of butter during the boiling of
the syrup.
• A new bonbon may be made with guava
marmalade. It is a stiff paste, and comes in flat
wooden boxes covered with gaily colored paper.
This marmalade may be cut into squares or blocks
and dipped in melted flavored fondant.
• Maple-sugar creams are delicious. Grate maple-
sugar and mix in quantity to suit taste with flavored
fondant; make the mixture into any shape, and dry on
waxed paper. Dip in melted fondant.
• To make cocoanut balls: Take one cupful of vanilla
fondant and work into it as much chopped or
shredded cocoanut as it will take and still admit of
being molded. Roll in balls, and lay them on waxed
paper to dry before dipping them in melted fondant.
Roll in chopped cocoanut. The fondant may be
colored if desired. The balls may be crystallized.
• To make walnut creams: Mold pieces of flavored
fondant into balls about an inch in diameter. Lay on
waxed paper and press an English-walnut meat on
the top of each. These balls are very delicious made
with pink and maple fondant.
• To make fruit fondant: Take one pound of
unflavored fondant and knead into it some stoned
raisins, chopped dates, shopped figs, chopped
angelica, quartered glacé cherries, chopped citron
peel, chopped preserved ginger, or any nice chopped
candied fruits. Press into a flat cake about an inch
thick, then cut it into bars, and place them on wax
paper to dry for several hours. They may be dipped
into melted fondant, into melted chocolate, or into
both, or they may be crystallized.
When dipped into melted fondant, they may be
decorated with chopped nuts, silver dragées, tiny
candies, small pieces of cherries, almonds,
crystallized violets, or crystallized rose or mint leaves.
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links