Chocolate Candy

Ingredients

• two cups powdered sugar
• milk
• two tablespoons butter
• the nuts (chopped)

Method

1. 1

   Put chocolate in a saucepan on the stove.

2. 2

   Sift powdered sugar, add it and milk slowly to the chocolate while beating for 10 to 12 minutes.

3. 3

   Add butter carefully.

4. 4

   When thick and firm, add chopped nuts.

5. 5

   Pour onto a marble table rubbed with olive oil.

6. 6

   Cut into desired shapes before it gets cold.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 630. The excerpt below is the record exactly as published.

two cups powdered sugar, add it and milk slowly to the chocolate — beat all the time (from ten to twelve minutes); add two tablespoons butter carefully. When it gets thick and firm, add the nuts (chopped). This can be poured out on a marble table that has been rubbed over with olive oil. Before it gets cold, cut in any desired shape. Sugar Basket ( Corbeille de Sucre ) Put two cups sugar with one cup water and a small pinch of cream of tartar on the stove, cook until it commences to become golden. Oil the table, pour the mixture out, loosen it carefully from the table and shape on top of a fluted form. Loosen it while it is getting cold so that it will not stick to the mould. When cold, put warm water in the form (take care not to spill on the basket), let it drop on a folded napkin or towel so as not to break. Make a handle by twisting the sugar over and over again in the shape of a handle. Twist it in the centre to form a ring to which to tie a ribbon. Then fasten the handle to the basket with caramel. This is used for serving meringues in and all kinds of fruit for dinner or luncheon. Also used for the decoration of the table. Nugget Basket ( Corbeille de Nougat ) Put two cups sugar with one cup water and a small pinch of cream of tartar on the stove, cook until it commences to become golden. Oil the table, pour it out, sprinkle with coarsely chopped almonds, loosen it from the table, shape on top of a round fluted form. Loosen it while it is getting cold so that it will not stick. When cold, put warm water in the form (take care not to spill on the basket), let it drop on a folded napkin or towel so as not to break. Make a border of sugar around top of the basket and press unpeeled almonds, one after another, on a bias around, glaze them with the caramel. Make rings of the sugar, fasten them with little caramel on four sides of the basket. Can be used for serving meringues, ice creams, fruits, etc. Also used as decoration for the table. How to Cook Sugar for Fancy Sugar Work Four pounds Domino sugar, three and a half cups water. Stir the sugar until it is all melted, let it cook steadily to 320° by the thermometer (or, if no theremometer is at hand, until it ropes as for spun sugar). While it boils add three drops of lemon juice. Pour it on an oiled marble table. Add a little drop of peppermint extract. Color some of it pink, some green, and leave the rest white. Toss it all around until cold enough to handle, double it and pull it out again and again until it becomes nice and glossy and so cold that it cannot longer be pulled. Then roll it up in a hard ball, press it, turn it over and over, pressing it down until it is too hard. Then put it under a heater until it becomes soft. Make into a basket, flowers, leaves, curls, etc. Pulled Candy ( Candi tire) [See recipe: How to Cook Sugar for Fancy Sugar Work.] before putting the sugar under the heater take out part of it for pulled candy, pull it out about three-quarters of a yard long. Then double it in two, then in four, then pull it out again about two yards long. Then double it in two, then in four, and repeat this over and over again until the candy gets too hard to work it any more, then pull it out two yards long, cut the top off", make a hook at the end and hang it up until cold. When cold cut with a sharp knife in pieces about three inches long — every piece the same length. Can be made in bunches of candy to serve as souvenirs. Can be tied up with a ribbon made from candy and with a little white bow on the top. How to Make the Bow. Make little loops, pull the sugar like ribbon, cut two inches long, double it and make like a little loop. Take about five loops and put together in the form of a bow. How to Dissolve Coating Chocolate Cut up coating chocolate in a pan and let cook slowly on the side of the stove (do not let it get too warm as it then gets lighter). Put half of it on a marble table, toss around until cool and smooth, put back into the pan and stir it over a pan of hot water. When- 436 THE SWEDISH, FRENCH, ever you use it and it gets too cold, put in the pan of warm water and stir. Do not have the water too hot. Peppermints ( Bonbons a la Merit he poivree ) Put two cups of XXXX confectionery sugar in a small saucepan, add from three-quarters to one cup of sugar that is cooked to about 235° by the thermometer, flavor with a little peppermint extract. Put on the stove for a few minutes and stir until commencing to thicken and get nice and smooth. Put through a tube in dots on a sugared marble table. Serve. Nuggets ( Nougat ) Put one pound powdered sugar in a pan and when it melts and gets brown be careful not to burn. Add one cup cocoanut or chopped almonds and a drop of peppermint extract. Pour on a marble table, toss around to get cold. Make in oblong shapes and flatten it (not too thin). Cut in strips, dip in chocolate coating with a fork, and make three marks across each. Fondant Candies ( Fondants an Candi ) Make fondant [see recipe: Fondant Frosting], flavor with lemon juice, put in a pan, place the pan in hot water, and let dissolve. Have a dish with cornstarch deep enough to put the forms in, make an impression with the different forms and fill with the fondant through a paper tube. Dip them in chocolate and s

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