Put the ingredients in a saucepan, and stir over a slow fire till
boiling, then continue to boil until quite thick, stirring all the
time. Test by putting a drop on a cold plate. If it sets in a
few minutes the mixture is ready. Have some peppermint
rings rinsed in cold water. Put them on a wet plate or slab,
and put a teaspoonful of the boiled mixture in each. When
set, press them out of the rings, and toss in granulated sugar.
If no peppermint rings are available, have a large piece of white
paper ready with plenty of granulated sugar sprinkled on it.
Allow the mixture to cool slightly, then drop small teaspoonfuls
on the sugar, and sprinkle sugar over them until covered. When
firm, loosen, and pack in boxes,
CONFECTIONERY 8I
176. GELATINE FONDANT
4 oz. COX’S INSTANT POWDERED GELATINE
1 lb. castor sugar $ gill water
1 gill water 1} lbs. icing sugar✪ Gelatine Fondant
Dissolve the castor sugar in 1 gill of water, then bring to the
boil, and boil for five minutes. Remove from the fire, and add
the Gelatine dissolved in the $4 gill of water. Stir for a few
minutes, then gradually add the sifted icing sugar, stirring all
the time with a wooden spoon until the mixture becomes thick.
Turn it into a bowl, cover with a damp cloth, and leave till firm.
When ready, turn the fondant on to a board dusted with icing
sugar, knead it well, colour and flavour as desired, and mould
into sweets.
USES
PEPPERMINT CREAMS.—Add peppermint essence to flavour,
and work it well into the fondant. Roll the mixture to about
1 inch in thickness on a board sprinkled with icing sugar. Cut
in rounds with a cutter, place on grease-proof paper. Leave for
an hour, then pack in boxes or tins.
Other flavourings.—Raspberry, ginger, pineapple, lemon, etc.
CHOCOLATE LOGS.—Melt some chocolate by putting it in a
small bowl, and standing it in a pan of boiling water. When
melted, work it well into the fondant; add also a little vanilla
essence. Shape it into a long roll on the board, roll it in chopped
walnuts, then cut into small logs about 1 inch in length. Leave
for one hour on grease-proof paper, then pack in boxes or tins.
STUFFED DATES, Etc.—Colour and flavour the fondant as
desired, then make it into small balls or rolls, and use it to stuff
dates, French plums, and glacé cherries. Leave for one hour,
then pack.
WITH NUTS.—Colour and flavour as desired.
(a) Shape into balls, and stick half a shelled walnut on each side.
(b) Colour green, make into small egg-shaped pieces, and stick
a blanched almond in each.
(c) Work some chopped walnuts or almonds in the fondant, roll
out about 4 inch in thickness. Cut into diamond-shaped pieces.
(d) Colour pink, and work some grated cocoanut into the
mixture. Shape into balls, and toss in cocoanut,
82
COX’S MANUAL OF GELATINE COOKERY
177.
178.
MARSHMALLOWS (Illustrated on page 84)
2 oz. COX’S INSTANT POWDERED GELATINE (short measure)
10 ozs. granulated sugar 1 dessertspoonful glucose
14 gills water White of 1 egg
4 gill orange-flower water✪ Marshmallows
Put the sugar, glucose, and 1 gill of water in a pan, dissolve the
sugar, then boil to 260 degrees F. Melt the Gelatine in the
other 4 gill of water, and the orange-flower water. When both
are ready, pour the sugar syrup on the Gelatine mixture, strain
into a warm basin, and beat for a few minutes. Add the stiffly
whisked white of egg, and beat till the mixture is quite stiff.
Pour into a tin lined with grease-proof paper, and dusted with
icing sugar. Dust icing sugar on top, and leave till set. When
quite firm, turn out on a paper dusted with icing sugar. Cut
into squares with scissors, and toss in icing sugar. Leave
exposed to the air for twenty-four hours, then pack in air-tight
boxes. Chopped nuts or cherries can be added, and various
flavourings used. The Marshmallows may be coated with
chocolate if desired. Fruit juices may be used in place of the
water and essence.
Page 43 · 2 recipe records on this page
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the ingredients in a saucepan, and stir over a slow fire till boiling, then continue to boil until quite thick, stirring all the time. Test by putting a drop on a cold plate. If it sets in a few minutes the mixture is ready. Have some peppermint rings rinsed in cold water. Put them on a wet plate or slab, and put a teaspoonful of the boiled mixture in each. When set, press them out of the rings, and toss in granulated sugar. If no peppermint rings are available, have a large piece of white paper ready with plenty of granulated sugar sprinkled on it. Allow the mixture to cool slightly, then drop small teaspoonfuls on the sugar, and sprinkle sugar over them until covered. When firm, loosen, and pack in boxes,
CONFECTIONERY 8I
176. GELATINE FONDANT
1 lb. castor sugar $ gill water 1 gill water 1} lbs. icing sugar Dissolve the castor sugar in 1 gill of water, then bring to the boil, and boil for five minutes. Remove from the fire, and add the Gelatine dissolved in the $4 gill of water. Stir for a few minutes, then gradually add the sifted icing sugar, stirring all the time with a wooden spoon until the mixture becomes thick. Turn it into a bowl, cover with a damp cloth, and leave till firm. When ready, turn the fondant on to a board dusted with icing sugar, knead it well, colour and flavour as desired, and mould into sweets.
USES PEPPERMINT CREAMS.—Add peppermint essence to flavour, and work it well into the fondant. Roll the mixture to about 1 inch in thickness on a board sprinkled with icing sugar. Cut in rounds with a cutter, place on grease-proof paper. Leave for an hour, then pack in boxes or tins.
Other flavourings.—Raspberry, ginger, pineapple, lemon, etc.
CHOCOLATE LOGS.—Melt some chocolate by putting it in a small bowl, and standing it in a pan of boiling water. When melted, work it well into the fondant; add also a little vanilla essence. Shape it into a long roll on the board, roll it in chopped walnuts, then cut into small logs about 1 inch in length. Leave for one hour on grease-proof paper, then pack in boxes or tins.
STUFFED DATES, Etc.—Colour and flavour the fondant as desired, then make it into small balls or rolls, and use it to stuff dates, French plums, and glacé cherries. Leave for one hour, then pack.
WITH NUTS.—Colour and flavour as desired.
(a) Shape into balls, and stick half a shelled walnut on each side. (b) Colour green, make into small egg-shaped pieces, and stick a blanched almond in each.
(c) Work some chopped walnuts or almonds in the fondant, roll out about 4 inch in thickness. Cut into diamond-shaped pieces. (d) Colour pink, and work some grated cocoanut into the mixture. Shape into balls, and toss in cocoanut,
MARSHMALLOWS (Illustrated on page 84)
2 oz. COX’S INSTANT POWDERED GELATINE (short measure) 10 ozs. granulated sugar 1 dessertspoonful glucose
14 gills water White of 1 egg
4 gill orange-flower water
Put the sugar, glucose, and 1 gill of water in a pan, dissolve the sugar, then boil to 260 degrees F. Melt the Gelatine in the other ¼ gill of water, and the orange-flower water. When both are ready, pour the sugar syrup on the Gelatine mixture, strain into a warm basin, and beat for a few minutes. Add the stiffly whisked white of egg, and beat till the mixture is quite stiff. Pour into a tin lined with grease-proof paper, and dusted with icing sugar. Dust icing sugar on top, and leave till set. When quite firm, turn out on a paper dusted with icing sugar. Cut into squares with scissors, and toss in icing sugar. Leave exposed to the air for twenty-four hours, then pack in air-tight boxes. Chopped nuts or cherries can be added, and various flavourings used. The Marshmallows may be coated with chocolate if desired. Fruit juices may be used in place of the water and essence.
Records on this page
Gelatine FondantMarshmallows