Brochettes

Ingredients

• little rounds of candied fruit paste
• roll out some marzipan
• dip them in caramel

Method

1. 1

   Roll out marzipan and cut into rounds.

2. 2

   Unthread brochettes and place marzipan rounds between them.

3. 3

   Dip in caramel and place in paper cases, or roll in castor sugar.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 979. The excerpt below is the record exactly as published.

Brochettes Brochettes. Marzipan. Caramel. Brochettes are little rounds of candied fruit paste of different colours and flavours, threaded on straws. They can be bought in this form at almost any good grocery store. Roll out some marzipan to about £ inch in thickness and cut out little rounds the same size as the brochettes. Unthread the brochettes, and put a round of marzi- pan between two of different colours. Then dip Brochettes them in caramel as directed for Caramel Walnuts ; (see below), and, when cold and set, place them in little paper cases. Or, they may be finished off in a simple way by rolling them in castor sugar. Another method of making up these brochettes ) is to place a little ball of fondant between them instead of the marzipan. When they are all placed together and set, brush over the centre part of fondant with slightly beaten white of egg, and coat it with finely-chopped pistachio nuts or cocoanut, or with the two mixed together. 2940. Caramel Walnuts l lb. shelled walnuts. Almond Paste. % lb. ground almonds. \ lb. castor sugar. J lb. icing sugar. 1 egg or 2 yolks. Colouring and flavour- ing. Caramel. 1 lb. loaf sugar. .1 gill water. Lemon juice Small paper cases. Put the walnuts on a tin, and toast them in the oven for about 10 minutes. Then make some SWEET MAKING 611 almond paste or marzipan according to directions given in Recipe 2931. Divide this paste into small pieces the size of a hazel nut, and roll them into balls. Put a half walnut on each side of these balls, and press them well in. Proceed thus until all are finished. Various Colours . — A nice variety is made by dividing the almond paste into three portions before the flavouring is added, and making them up in different colours ; keep one portion its natural colour, and flavour with vanilla, colour a second portion pink by adding a few drops of carmine or cochineal, and flavour with essence of strawberry, and make the third green by using a little spinach green, and flavour with essence of almonds or ratafia. The colouring and flavouring must be worked well into each separate portion. The flavouring may, of course, be varied according to taste. A few drops of liqueur may be used instead of a flavouring essence. To Make the Caramel. — Put the loaf sugar, lemon juice, and water into an iron saucepan or sugar boiler, and boil quickly without stirring until a golden brown colour. Then remove the saucepan quickly from the fire, and dip the bottom of it into cold water, to prevent the caramel burning. Dip the walnuts into this one at a time ; lift them out with two forks or with a wire fork or ring, and place them on an oiled slab or dish. This must be done very quickly, as the caramel soon hardens. It is better if two people can be engaged with it — one to drop the walnuts into the caramel, and one to lift them out. Everything must be ready, too, before beginning. When all are done, remove the walnuts from the dish, break off any superfluous caramel, and place the sweets in small paper cases. Note. — A simpler method of finishing off the walnuts is to roll them in castor sugar instead of dipping them in caramel

Cook this with the app: pantry check, scaling, and the assistant.