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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
More Recipes Made With Fondant
Kumquat Bonbons
12 kumquats
½ pint (1 cup) fondant
Few drops yellow color
Paper cases
Cut a top slice from each kumquat. Remove the pulp
carefully, squeeze the juice in with the fondant, then stir and
melt them in a double boiler. Add the yellow color, and
divide the mixture into the kumquat skins.
Serve in the paper cases.
12 kumquats
½ pint (1 cup) fondant
Few drops yellow color
Paper cases
Cut a top slice from each kumquat. Remove the pulp
carefully, squeeze the juice in with the fondant, then stir and
melt them in a double boiler. Add the yellow color, and
divide the mixture into the kumquat skins.
Serve in the paper cases.
Maraschino Bonbons
½ pint (1 cup) maraschino liqueur
Confectioners’ sugar
½ pint (1 cup) water
Orange-flavored fondant
¼ lb. best gum Arabic
Maraschino cherries
Soak the gum over night in the water. Melt it and strain it
through a piece of fine muslin; then add the maraschino, and
sufficient sifted confectioners’ sugar to make it stiff enough to
roll into small balls. Press a cherry, cut in halves, on each side
of the balls. Dry on waxed paper, and dip each ball into
melted, orange-flavored fondant. Set aside to dry.
½ pint (1 cup) maraschino liqueur
Confectioners’ sugar
½ pint (1 cup) water
Orange-flavored fondant
¼ lb. best gum Arabic
Maraschino cherries
Soak the gum over night in the water. Melt it and strain it
through a piece of fine muslin; then add the maraschino, and
sufficient sifted confectioners’ sugar to make it stiff enough to
roll into small balls. Press a cherry, cut in halves, on each side
of the balls. Dry on waxed paper, and dip each ball into
melted, orange-flavored fondant. Set aside to dry.
Orange and Cherry Bonbon
¼ lb. (1 cup) dried cherries
½ pint (1 cup) strained orange-juice
½ pint (1 cup) fondant
Paper cups
Soak the cherries in the orange-juice for twelve hours and drain
them at the end of this time on a sieve. Melt the fondant in a
double boiler, stirring all the time; then add a few drops of
orange-juice. Dip the cherries in this, one at a time, coating
them well, and lifting them out with a candy-dipper or fork.
Place them to dry on an oiled dish or paper. When set, place
each cherry in a small paper case.
¼ lb. (1 cup) dried cherries
½ pint (1 cup) strained orange-juice
½ pint (1 cup) fondant
Paper cups
Soak the cherries in the orange-juice for twelve hours and drain
them at the end of this time on a sieve. Melt the fondant in a
double boiler, stirring all the time; then add a few drops of
orange-juice. Dip the cherries in this, one at a time, coating
them well, and lifting them out with a candy-dipper or fork.
Place them to dry on an oiled dish or paper. When set, place
each cherry in a small paper case.
Peach Bonbons
Peach marmalade
Confectioners’ sugar
Flavored Fondant
Brazil-nut meats
Spread a thin layer of peach marmalade out to dry for several
days. Then knead into it confectioners’ sugar until stiff
enough to handle. Coat Brazil-nut meats with this paste, and
when firm, dip into melted, flavored fondant. Decorate the
tops with crystallized violets, rose leaves, or mint leaves.
Peach marmalade
Confectioners’ sugar
Flavored Fondant
Brazil-nut meats
Spread a thin layer of peach marmalade out to dry for several
days. Then knead into it confectioners’ sugar until stiff
enough to handle. Coat Brazil-nut meats with this paste, and
when firm, dip into melted, flavored fondant. Decorate the
tops with crystallized violets, rose leaves, or mint leaves.
Peppermint Creams
Fondant
Oil or peppermint extract to taste
A little stock syrup
Melt the fondant in the usual way, adding a very little stock
syrup, and peppermint to taste. Pour into small rings set on
waxed paper on a board, or pour into paper icing bags and
force into the rings. When perfectly cold, turn out and place on
a sieve covered with waxed paper to dry. The cream may be
dropped with a fork in rough heaps on waxed paper.
Wintergreen creams may be made in the same way by adding
wintergreen extract and a few drops of red color.
Fondant
Oil or peppermint extract to taste
A little stock syrup
Melt the fondant in the usual way, adding a very little stock
syrup, and peppermint to taste. Pour into small rings set on
waxed paper on a board, or pour into paper icing bags and
force into the rings. When perfectly cold, turn out and place on
a sieve covered with waxed paper to dry. The cream may be
dropped with a fork in rough heaps on waxed paper.
Wintergreen creams may be made in the same way by adding
wintergreen extract and a few drops of red color.
Ribbon Creams
1 lb. fondant
Rose extract to taste
Red color
Vanilla extract to taste
Grated chocolate to taste
Pistachio extract to taste
Green color
Almond extract to taste
A few chopped pistachio nuts
Work the fondant until it is soft; then divide it into four pieces. Leave
one part white and flavor it with the almond extract; to another add the
pistachio extract, green color, and chopped pistachio nuts; to the third
add the rose extract and the red color, and to the fourth add the grated
chocolate and vanilla extract.
Now make the chocolate portion smooth, and roll it out into a square
cake half an inch thick. Take the white portion, and after working it well,
roll it out the same size and lay it upon the chocolate cream. Mix the
green portion, roll it, and lay it upon the white layer, then take the red
cream, roll it, and lay upon the green layer. Press together gently with a
rolling-pin. Trim the edges and set in a cool place for one hour to
harden. Cut the creams into squares, diamonds, or strips, and lay on
waxed paper for three hours to firm. The creams may be crystallized.
1 lb. fondant
Rose extract to taste
Red color
Vanilla extract to taste
Grated chocolate to taste
Pistachio extract to taste
Green color
Almond extract to taste
A few chopped pistachio nuts
Work the fondant until it is soft; then divide it into four pieces. Leave
one part white and flavor it with the almond extract; to another add the
pistachio extract, green color, and chopped pistachio nuts; to the third
add the rose extract and the red color, and to the fourth add the grated
chocolate and vanilla extract.
Now make the chocolate portion smooth, and roll it out into a square
cake half an inch thick. Take the white portion, and after working it well,
roll it out the same size and lay it upon the chocolate cream. Mix the
green portion, roll it, and lay it upon the white layer, then take the red
cream, roll it, and lay upon the green layer. Press together gently with a
rolling-pin. Trim the edges and set in a cool place for one hour to
harden. Cut the creams into squares, diamonds, or strips, and lay on
waxed paper for three hours to firm. The creams may be crystallized.
Violet Cocoanut Bonbons
1 lb. (2 cups) light-brown sugar
2 heaping tablespoon fondant
1 ½ gills (3/4 cup) cream
½ teaspoonful almond extract
Few drops violet color
¼ lb. (1 cup) desiccated cocoanut
2 tablespoonfuls glucose
Candied violets
Dissolve the sugar in the cream slowly, stir in the glucose, and let it boil
gently to 230°. Remove the pan from the fire, and let it stand for two
minutes. Add the almond extract, the violet color, and the fondant, which
should be broken in small pieces. Stir till the fondant is melted and the
syrup grains a little; then mix in the cocoanut, and pour at once into a tin
lined with waxed paper.
Before it is cold break up into small pieces and form them into ball. Dip
them into melted and flavored fondant, and lay on waxed paper. Place a
crystallized violet on the top of each.
1 lb. (2 cups) light-brown sugar
2 heaping tablespoon fondant
1 ½ gills (3/4 cup) cream
½ teaspoonful almond extract
Few drops violet color
¼ lb. (1 cup) desiccated cocoanut
2 tablespoonfuls glucose
Candied violets
Dissolve the sugar in the cream slowly, stir in the glucose, and let it boil
gently to 230°. Remove the pan from the fire, and let it stand for two
minutes. Add the almond extract, the violet color, and the fondant, which
should be broken in small pieces. Stir till the fondant is melted and the
syrup grains a little; then mix in the cocoanut, and pour at once into a tin
lined with waxed paper.
Before it is cold break up into small pieces and form them into ball. Dip
them into melted and flavored fondant, and lay on waxed paper. Place a
crystallized violet on the top of each.
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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