Home Made Candies

ALMOND CHOCOLATE CREAMS

2007-10-18T05:14:00.029-07:00

CENTERS

¼ a cup of blanched almonds, chopped fine,
½ a cup of fondant,
¼ a teaspoonful of vanilla,
Confectioner's sugar for kneading and shaping.

CHOCOLATE COATING

About 1 cup of fondant,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
Few drops of water, as needed,
Halves of blanched almonds.

Mix the chopped almonds with the fondant and vanilla; add confectioner's sugar, a little at a time, and knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and the water and heat until melted; take out the spoon and put in a dipping fork (a wire fork costing about ten cents) beat the fondant, to keep it from crusting and drop in a "center;" with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper. Make a design with the fork in taking it from the candy. At once press half of a blanched almond on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

CHERRY CHOCOLATE CREAMS

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CHERRY CHOCOLATE CREAMS

CENTERS

¼ a cup of candied cherries, chopped fine,
½ a cup of fondant.

CHOCOLATE COATING

About one cup of fondant,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
Bits of cherry.

Prepare the centers and coat in the same manner as the almond creams.

CHOCOLATE PEPPERMINTS

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CHOCOLATE PEPPERMINTS

Melt a little fondant and flavor it to taste with essence of peppermint; leave the mixture white or tint very delicately with green or pink color-paste. With a teaspoon drop the mixture onto waxed paper to make rounds of the same sizeabout one inch and a quarter in diameterlet these stand in a cool place about one hour. Put about a cup of fondant in a double boiler, add two ounces of chocolate and a teaspoonful of boiling water, then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together; then drop the peppermints, one by one, into the chocolate mixture, and remove them with the fork to a piece of oil cloth; let stand until the chocolate is set, when they are ready to use.

FIG-AND-NUT CHOCOLATES

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FIG-AND-NUT CHOCOLATES

5 figs,
3 or 4 tablespoonfuls of water or sherry wine,
½ a cup of English walnut meats,
Powdered sugar,
Fondant,
3 or 4 ounces of Baker's Chocolate,
1 teaspoonful of vanilla.

Remove the stem and hard place around the blossom end of the figs, and let steam, with the water or wine, in a double boiler until softened, then add the nuts and chop very fine. Add powdered sugar as is needed to shape the mixture into balls. Melt the chocolate, using enough to secure the shade of brown desired in the coating and add to the fondant with the vanilla. Coat the fig-and-nut balls and drop them with the fork onto a piece of oil cloth or waxed paper in the same manner as the cherry bon-bons. These may be dipped in "Dot" Chocolate instead of fondant.

CHOCOLATE MARSHMALLOWS

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CHOCOLATE MARSHMALLOWS

Cut the marshmallows in halves, and put them, one by one, cut side down, in chocolate fondant (as prepared for almond and cherry chocolate creams), melted over hot water and flavored to taste with vanilla. Beat the chocolate with the fork, that it may not crust over, lift out the marshmallow, turn it and, in removing the fork, leave its imprint in the chocolate; sprinkle at once with a little fine-chopped pistachio nut meat. To prepare the nuts, set them over the fire in tepid water to cover, heat to the boiling point, drain, cover with cold water, then take them up, one by one, and with the thumb and finger push the meat from the skin.

MAPLE FONDANT ACORNS

2007-10-18T05:14:00.019-07:00

MAPLE FONDANT ACORNS

2 cups of maple syrup,
1 ¾ cups of granulated sugar,
¾ a cup of cold water,
Confectioner's sugar,
2 or more squares of Baker's Chocolate,
1 teaspoon of vanilla,
About ¼ a cup of fine-chopped almonds, browned in the oven.

Make fondant of the syrup, granulated sugar and cold water, following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant). Work some of the fondant, adding confectioner's sugar as needed, into cone shapes; let these stand an hour or longer to harden upon the outside. Put a little of the fondant in a dish over hot water; add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant, then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper. When all are dipped, lift the first one dipped from the paper and dip the base again in the chocolate, and then in the chopped-and-browned almonds. Continue until all have been dipped.

CHOCOLATE ALMOND BARS

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CHOCOLATE ALMOND BARS

½ a cup of sugar,
¾ a cup of glucose,
½ a cup of water,
(¼ an ounce of paraffine at discretion),
½ a cup of blanched almonds, chopped fine,
1/3 the recipe for fondant,
3 or 4 ozs. of Baker's Chocolate,
1 teaspoonful of vanilla.

Melt the sugar in the water and glucose and let boil to about 252° F., or between a soft and a hard ball. Without the paraffine cook a little higher than with it. Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted. Turn out the candy in such a way that it will take a rectangular shape on the marble. When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips, one by one, to a board and cut them in pieces half or three-quarters of an inch wide. When cold, drop them, sugar side down, in chocolate fondant prepared for "dipping." With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth. These improve upon keeping.

ALMOND FONDANT STICKS

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ALMOND FONDANT STICKS

2 ½ cups of coffee A or granulated sugar,
¼ a cup of glucose,
½ a cup of water,
¼ a pound of almond paste,
¼ a pound of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract,
½ a pound of Baker's "Dot" Chocolate.

Put the sugar, glucose and water over the fire. Stir until the sugar is dissolved. Wash down the sides of the kettle as in making fondant. Let boil to the soft ball degree or to 238° F. Add the almond paste, cut into small, thin pieces, let boil up vigorously, then turn onto a damp marble. When nearly cold turn to a cream with a wooden spatula. It will take considerable time to turn this mixture to fondant. Cover and let stand half an hour. Add the Baker's Premium Chocolate, melted over hot water, and knead it in thoroughly. Add at the same time the vanilla. The chocolate must be added warm. At once cut off a portion of the fondant and knead it into a round ball; then roll it lightly under the fingers into a long strip the shape and size of a lead pencil; form as many of these strips as desired; cut the strips into two-inch lengths and let stand to become firm. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough.

ALMOND FONDANT BALLS

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ALMOND FONDANT BALLS

Roll part of the almond fondant into small balls. Some of the "Dot" Chocolate will be left after dipping the almond chocolate sticks. Remelt this over hot water, and in it coat the balls lightly. As each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated). With a spoon sprinkle the chopped material over the balls.

WALNUT CREAM-CHOCOLATES

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WALNUT CREAM-CHOCOLATES

2 ½ cups of granulated sugar,
½ a cup of condensed milk,
½ a cup of water,
3 or 4 tablespoonfuls of thick caramel syrup,
A little water,
1 teaspoonful of vanilla,
½ a pound of Baker's "Dot" Chocolate.

Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage, or to 238° F. Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin; add a tablespoonful or two of water, if necessary, and drop the cream mixture into impressions made in cornstarch. Use two teaspoons to drop the cream. When the candy is cold, pick it from the starch. With a small brush remove the starch that sticks to the candy shapes. Coat each piece with "Dot" Chocolate. As each piece is coated and dropped onto the oil cloth, set half an English walnut meat upon the top.

TO MOLD CANDY IN STARCH IMPRESSIONS

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TO MOLD CANDY IN STARCH IMPRESSIONS

Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when cold, so that they may be "dipped" or coated with chocolate. To shape candy of this sort, fill a low pan with cornstarch, making it smooth upon the top. Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the cornstarch; lift from the starch and repeat the impressions as many times as the space allows. If molds are not available a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions must be made one at a time.

CHOCOLATE BUTTER CREAMS

2007-10-18T05:14:00.007-07:00

CHOCOLATE BUTTER CREAMS

2 ½ cups of sugar,
½ a cup of water,
¼ a cup of glucose,
¼ a cup of butter,
2 ½ ozs of Baker's Premium Chocolate,
2 teaspoonfuls of vanilla,
½ a pound of Baker's "Dot" Chocolate.

Put the sugar, water, glucose and butter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or 236deg; F.; pour on a damp marble and leave until cold; then pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a cream. This process is longer than with the ordinary fondant. Cover the chocolate fondant with a bowl and let stand for thirty minutes; knead well and set over the fire in a double boiler; add the vanilla and stir until melted. The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip in "Dot" Chocolate. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. If too soft it will not hold its shape in coating.

FONDANT FOR SOFT CHOCOLATE CREAMS

2007-10-18T05:14:00.005-07:00

FONDANT FOR SOFT CHOCOLATE CREAMS

2 ½ cups of sugar,
1/3 a cup of glucose (pure corn syrup),
1 cup of water.

Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. When the fondant begins to stiffen, scrape at once into a bowl and cover with a damp cloth, but do not let the cloth touch the fondant. Use this fondant in the following recipes.

ROSE CHOCOLATE CREAMS

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ROSE CHOCOLATE CREAMS

Fondant,
Damask rose color-paste,
½ to 1 whole teaspoonful of rose extract,
½ a pound of Baker's "Dot" Chocolate.

Put a part or the whole of the fondant into a double boiler over boiling water. With the point of a toothpick take up a little of the color-paste and add to the fondant; add the extract and stir until the mixture is hot, thin and evenly tinted. With two teaspoons drop the mixture into impressions made in starch; it should be hot and thin enough to run level on top. When the shapes are cold, remove from the starch, brush carefully and coat with "Dot" Chocolate.

PISTACHIO CHOCOLATE CREAMS

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PISTACHIO CHOCOLATE CREAMS

Fondant,
Green color-paste,
1 teaspoonful of vanilla extract,
1/8 a teaspoonful of almond extract,
Pistachio nuts in slices and halves,
½ a pound of Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.

SURPRISE CHOCOLATE CREAMS

2007-10-18T05:13:00.004-07:00

SURPRISE CHOCOLATE CREAMS

Fondant,
Candied or Maraschino cherries,
Flavoring of almond or vanilla,
Chopped peanuts,
½ a pound of Baker's "Dot" Chocolate.

Melt the fondant over hot water and add the flavoring. Put a bit of cherry in the bottom of each starch impression, then turn in the melted fondant, to fill the impressions and have them level on the top. Let the chocolate, broken in bits, be melted over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 80° F. and in it drop the creams, one at a time; as coated dispose them on table oil cloth or waxed paper.

CHOCOLATE PEANUT BRITTLE

2007-10-18T05:13:00.003-07:00

CHOCOLATE PEANUT BRITTLE

1 ½ cups of sugar,
2/3 a cup of water,
½ a cup of glucose (pure corn syrup),
2 level tablespoonfuls of butter,
½ a pound of raw shelled peanuts,
1 teaspoonful of vanilla extract,
1 level teaspoonful of soda,
1 tablespoonful of cold water,
½ a pound or more of Baker's "Dot" Chocolate.

Put the sugar, water and glucose over the fire; stir till the sugar is dissolved; wash down the sides of the saucepan with a cloth or the fingers dipped in cold water, cover and let boil three or four minutes, then uncover and let cook to 275° F. (when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well roasted peanuts). Dissolve the soda in the cold water, add the vanilla and the soda and stir vigorously. When the candy is through foaming, turn it onto a warm and well-oiled marble or platter. As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible. Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. Half of a roasted peanut may be set upon each piece as coated. Note that the peanuts used in the brittle are raw. The small Spanish peanuts are the best for this purpose. After the peanuts are shelled, cover them with boiling water, let boil up once, then skim out and push off the skin, when they are ready to use.

CHOCOLATE POP CORN BALLS

2007-10-18T05:13:00.002-07:00

CHOCOLATE POP CORN BALLS

1 ½ cups of sugar,
1/3 a cup of glucose,
2/3 a cup of water,
1/3 a cup of molasses,
3 tablespoonfuls of butter,
3 squares of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract,
About 4 quarts of popped corn, well salted.

Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the molasses and butter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile. With buttered hands lightly roll the mixture into small balls. Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn warm and in a warm bowl.

CHOCOLATE MOLASSES KISSES

2007-10-18T05:13:00.001-07:00

CHOCOLATE MOLASSES KISSES

2 cups of coffee A sugar,
1/3 a cup of glucose, (pure corn syrup),
2/3 a cup of water,
1 cup of molasses,
2 tablespoonfuls of butter,
¼ a teaspoonful of salt,
4 ounces of Baker's Premium Chocolate,
1 tablespoonful of vanilla extract, or
1 teaspoonful of essence of peppermint.

Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260° F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.

Welcome

2007-10-17T12:09:00.000-07:00

This blog contains recipes from "Home Made Candy Recipes", by Mrs. Janet McKenzie Hill. This was originally published by Walter Baker & Co., Ltd., Established Dorchester, MASS. 1780.