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Recipes Made With Fondant
Butter Fondant
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) milk
1 teaspoonful glucose
1 oz (2 tablespoonfuls) butter
Put the sugar, milk, and butter into a saucepan;
when dissolved, add the glucose and boil until it
registers 240° F., or when tried in cold water it forms
a soft ball.
Remove from the fire and pour into a platter which
has been rinsed out with cold water. When cool, beat
until it creams; then knead until smooth. Keep in an
air-tight jar. When wanted for use, make into balls
for centers.
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) milk
1 teaspoonful glucose
1 oz (2 tablespoonfuls) butter
Put the sugar, milk, and butter into a saucepan;
when dissolved, add the glucose and boil until it
registers 240° F., or when tried in cold water it forms
a soft ball.
Remove from the fire and pour into a platter which
has been rinsed out with cold water. When cool, beat
until it creams; then knead until smooth. Keep in an
air-tight jar. When wanted for use, make into balls
for centers.
Maple Fondant No. 1
2 lbs. (4 cups) brown sugar
1 pint (2 cups) maple syrup
1 pint (2 cups) hot water
1 tablespoonful glucose
This fondant is cooked and tested in the same way as
the white fondant, but usually requires longer beating
to make it creamy. It makes delicious centers, which
must be allowed to dry before they are crystallized, or
dipped in melted fondant, in melted chocolate, or
glacé.
2 lbs. (4 cups) brown sugar
1 pint (2 cups) maple syrup
1 pint (2 cups) hot water
1 tablespoonful glucose
This fondant is cooked and tested in the same way as
the white fondant, but usually requires longer beating
to make it creamy. It makes delicious centers, which
must be allowed to dry before they are crystallized, or
dipped in melted fondant, in melted chocolate, or
glacé.
Maple Fondant No. 2
1 lb. (2 cups) crushed maple-sugar
1 lb. (2 cups) granulated sugar
1 pint (2 cups) boiling water
1 tablespoonful glucose, or Pinch cream of tartar
This fondant is cooked and tested in the same way as
the above recipe.
1 lb. (2 cups) crushed maple-sugar
1 lb. (2 cups) granulated sugar
1 pint (2 cups) boiling water
1 tablespoonful glucose, or Pinch cream of tartar
This fondant is cooked and tested in the same way as
the above recipe.
Maple-Nut Creams
Pour melted maple fondant to the depth of an inch
into a shallow, well-buttered pan; cover with a layer
of chopped nuts or chopped dried fruits, or both
mixed, and add another layer of the fondant which
has been colored to taste. When cool, mark off into
neat squares with a wet knife, and when cold and
firm, turn it out.
One kind of nut, or several kinds mixed, may be
used, or chopped cocoanut and different fruits, such
as figs, candied angelica, orange, lemon, citron,
cherries, or dates.
Pour melted maple fondant to the depth of an inch
into a shallow, well-buttered pan; cover with a layer
of chopped nuts or chopped dried fruits, or both
mixed, and add another layer of the fondant which
has been colored to taste. When cool, mark off into
neat squares with a wet knife, and when cold and
firm, turn it out.
One kind of nut, or several kinds mixed, may be
used, or chopped cocoanut and different fruits, such
as figs, candied angelica, orange, lemon, citron,
cherries, or dates.
Burnt Almond Bonbons
1 lb. (2 cups) flavored fondant
¼ lb. (1 cup) ground almonds
¼ lb. (1 cup) blanched almonds
Brown and chop the almonds. Melt the fondant and
add the browned almonds and the ground almonds.
Stir well, and pour on a buttered slab. Roll small
portions in strips, and then cut the strips into small
cushions. Put on waxed paper to dry.
Coat with melted fondant, melted chocolate, or glacé.
1 lb. (2 cups) flavored fondant
¼ lb. (1 cup) ground almonds
¼ lb. (1 cup) blanched almonds
Brown and chop the almonds. Melt the fondant and
add the browned almonds and the ground almonds.
Stir well, and pour on a buttered slab. Roll small
portions in strips, and then cut the strips into small
cushions. Put on waxed paper to dry.
Coat with melted fondant, melted chocolate, or glacé.
Cake Fondant Bonbons
2 ozs. (1/4 cup) sugar
¼ lb. (1/2 cup) butter
½ lb. (2 cups) flour
1 teaspoonful orange extract
Fondant
Knead the butter and sugar together; then gradually
knead in the flour. Make into a neat round cake, prick
all over the top with a fork, lay on a papered tin, and
bake in a moderate oven for three-quarters of an hour.
Cool and crush with a rolling-pin. Keep in a covered
tin.
When wanted, stir a little into some melted fondant
flavored with the orange extract. Drop in spoonfuls
on waxed paper.
Decorate with small pieces of chopped angelica or
chopped nuts.
2 ozs. (1/4 cup) sugar
¼ lb. (1/2 cup) butter
½ lb. (2 cups) flour
1 teaspoonful orange extract
Fondant
Knead the butter and sugar together; then gradually
knead in the flour. Make into a neat round cake, prick
all over the top with a fork, lay on a papered tin, and
bake in a moderate oven for three-quarters of an hour.
Cool and crush with a rolling-pin. Keep in a covered
tin.
When wanted, stir a little into some melted fondant
flavored with the orange extract. Drop in spoonfuls
on waxed paper.
Decorate with small pieces of chopped angelica or
chopped nuts.
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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