Chocolate Creams

Ingredients

• plain creams shaped from fondant
• melted sweet chocolate

Method

1. 1

   Dip fondant creams into melted chocolate quickly.

2. 2

   Harden on oiled paper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 177. The excerpt below is the record exactly as published.

Chocolate Creams — Cocoanut Creams-i-Fruit Bonbons— Fruit Creams— Nut Creams— Variegated Creams— Butter Scotch— Chocolate Caramels— Chocolate Puifs— Cocoanut Kisses— Cough Candy — Cream Candies of Different Sorts — Fudges — Maple Fudge — Molasses Candy with Nuts — Nougat— Peanut Candy — Pralines — Popcorn Wafers — Chestnuts Candied or Marrons Glaces— Stuffed Dates— Fruit Candy— Candied Orange Rinds— Salted Nuts FRENCH BONBONS BEFORE attempting this variety of sweets, it is imperative that one master the art of making fondant, which is the basis of all French candies. With this knowledge, the possible changes and combinations are almost limitless ; without it, nothing can be done. There are two popular ways of making fondant; but as both produce, practically, the same results, which shall be used is a matter of choice. RAW FONDANT To the white of one egg add an equal quantity of ice water (this may be exactly ascertained if the white of egg is first measured in a glass) and a teaspoon of extract. Beat until the mixture is light, then add, gradually, one pound or more confectioner's XXX sugar. Work with a spoon until smooth and firm. COOKED FONDANT Place over the fire four cups of XXX sugar and one cup of water; stir with a wooden spatula until the sugar is dis- solved, no longer. Boil ten minutes, or until it "threads." Remove the saucepan to the table and test the fondant by rubbing a little of it between the fingers. If it balls, turn into a CANDY, CANDIED FRUITS, SALTED NUTS 325 bowl. When partly cooled, add flavoring, then beat with the spatula until stiff enough to knead with the hands like bread. The fondant resulting from either of these mixtures may be shaped into balls, squares, small cubes, disks, and many other forms. A little experience will enable one to do this readily. If vegetable colorings — which are harmless — be used, the French candies may be more perfectly imitated. For flavoring, use extracts or fruit juices. CHOCOLATE CREAMS Dip plain creams, shaped from fondant, into melted sweet chocolate

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