5. If the fondant is still quite thick, add a few drops of boiling
water and stir the whole mixture with the spatula l only enough to
mix the color, flavor, and water, as too much will make it " grainy."
6. Bring the double boiler to the side of the paraffin paper and,
using the teaspoon, allow the fondant to drop from the tip of the
spoon on to the paper. Hold the spoon in this one position so that
the fondant will be directed into the center of the drop and the result
will be a circular candy.
NOTES : i. If the fondant piles up on the spoon, not enough hot water was
added.
2. If the drops are coarse-grained or rough, the fondant has been
overcooked and over-stirred. This can sometimes be
remedied by complete recooking as though using cane sugar.
3. If white spots appear in the drops on standing, the fondant was
stirred in the double boiler too much. These are not abso-
lutely undesirable, but the creams will be hard or brittle.
They are not perfect cream drops.
4. The candies dropped on the paper if irregular or too thick may
be remelted and redropped once, but more than that is
likely to cause coarse-grained candies.
5. Do not mix the candies to be done over with first mixture in the
double boiler, but wait until that is used.
1 The spatula is the most convenient utensil for this purpose. The fondant
clings to any utensil used, but is more easily removed without waste from the
spatula than from a spoon.
SUGAR AND CANDY 289
To make Walnut Creams :
1. Divide the fondant into portions by measuring with the tea-
spoon, i tsp. to each portion.
2. Wash and dry the walnuts, using unbroken halves.
3. Shape the fondant by rolling it lightly between the palms of
the hands.
4. Place a walnut meat on one side of the ball and arrange the
second in a corresponding position on the other side. Press together
slightly and the fondant will form a uniform mass between the nut
meats. The fondant should protrude very slightly beyond the nuts.
5. Pecans or almonds may be used in place of walnuts.
To make Chocolate Peppermints :
Prepare cream drops as in making Cream Drops, using peppermint
flavoring but no color. To cover the creams, chocolate for the pur-
pose is on the market, but unsweetened chocolate may be used. The
latter will not have a glaze, but a little butter melted with the choco-
late gives a slight glaze.
Melt the chocolate over hot water, place the cream drops in the
warm chocolate, and remove when well coated by using a fork. Place
on a paraffin paper to dry.
Care must be taken in removing from the chocolate and placing
the creams on the paraffin, or the chocolate becomes unevenly dis-
tributed on the creams.
Fondant used as Covering :
1 . When fondant is used as a covering for fruits, melt it in a double
boiler and immerse the fruits in it. Remove to a paraffin paper to
dry.
2. When fondant is used as a covering for small cakes, have slightly
more liquid than for fruits. Use cake one day old so that a fork
can be held in it.
Put the fork in the bottom of the cake and carefully lower it until
the fondant comes well up on the sides of the cake. Lift the
cake out and place, right side up, on a paraffin to dry. A little
practice will probably be required before a perfect result will be
obtained.
2QO LABORATORY MANUAL OF FOODS AND COOKERY
Page 114
Presented as published in 1916. 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
5. If the fondant is still quite thick, add a few drops of boiling water and stir the whole mixture with the spatula l only enough to mix the color, flavor, and water, as too much will make it " grainy."
6. Bring the double boiler to the side of the paraffin paper and, using the teaspoon, allow the fondant to drop from the tip of the spoon on to the paper. Hold the spoon in this one position so that the fondant will be directed into the center of the drop and the result will be a circular candy.
NOTES : i. If the fondant piles up on the spoon, not enough hot water was added.
2. If the drops are coarse-grained or rough, the fondant has been
overcooked and over-stirred. This can sometimes be remedied by complete recooking as though using cane sugar.
3. If white spots appear in the drops on standing, the fondant was
stirred in the double boiler too much. These are not absolutely undesirable, but the creams will be hard or brittle. They are not perfect cream drops.
4. The candies dropped on the paper if irregular or too thick may
be remelted and redropped once, but more than that is likely to cause coarse-grained candies.
5. Do not mix the candies to be done over with first mixture in the
double boiler, but wait until that is used.
1 The spatula is the most convenient utensil for this purpose. The fondant clings to any utensil used, but is more easily removed without waste from the spatula than from a spoon.
To make Walnut Creams :
1. Divide the fondant into portions by measuring with the teaspoon, i tsp. to each portion.
2. Wash and dry the walnuts, using unbroken halves.
3. Shape the fondant by rolling it lightly between the palms of the hands.
4. Place a walnut meat on one side of the ball and arrange the second in a corresponding position on the other side. Press together slightly and the fondant will form a uniform mass between the nut meats. The fondant should protrude very slightly beyond the nuts.
5. Pecans or almonds may be used in place of walnuts.
To make Chocolate Peppermints :
Prepare cream drops as in making Cream Drops, using peppermint flavoring but no color. To cover the creams, chocolate for the purpose is on the market, but unsweetened chocolate may be used. The latter will not have a glaze, but a little butter melted with the chocolate gives a slight glaze.
Melt the chocolate over hot water, place the cream drops in the warm chocolate, and remove when well coated by using a fork. Place on a paraffin paper to dry.
Care must be taken in removing from the chocolate and placing the creams on the paraffin, or the chocolate becomes unevenly distributed on the creams.
Fondant used as Covering :
1 . When fondant is used as a covering for fruits, melt it in a double boiler and immerse the fruits in it. Remove to a paraffin paper to dry.
2. When fondant is used as a covering for small cakes, have slightly more liquid than for fruits. Use cake one day old so that a fork can be held in it.
Put the fork in the bottom of the cake and carefully lower it until the fondant comes well up on the sides of the cake. Lift the cake out and place, right side up, on a paraffin to dry. A little practice will probably be required before a perfect result will be obtained.