Chocolate Creams—Best

Ingredients

• 1 cup sugar
• 4 tablespoons water
• 2 ounces common chocolate

Method

1. 1

   Make the white cream candy as for the preceding and shape as desired.

2. 2

   Melt chocolate with sugar and water, beat to mix, and dip the articles to be glazed while hot.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 120. The excerpt below is the record exactly as published.

tablespoons water. 1 tablespoon essence pepperment. Put the water on in a small saucepan or cup and the gum in it and let warm up. When the gum is dissolved put about a quarter of the tugar in, let boil up and then add half the sugar that re- mains putting it in gradually without stirring. When it boils again take it to the table and stir in the remaining sugar and after that the flavoring. Drop por- tions the size of quarter dollars on bheets of paper. They slip off the paper when cold. It may be neces'^ary to add an- other tablespoon or two of sugar to give the drops consistency enough not to run on the paper, yet it is better it be too thin than too much the other way. 426 — Wintergreen Drops. The same as the preceding, but make them pink with a few drops of cochineal or vegetable red coloring and use winter- green extract for flavorins;. These drops have a smooth surface but are slightly granulated inside. Clove drops, cinna- mon drops etc., same way. 427— Honey Nougat. A moist candy to be sliced, wrapped in wax tissue paper. 4 tablespoons strained honey. 2 ounces almonds, blanched. 1 pound flour of sugar, or icing sugar. Make the honey hot without boiling, stir in the sugar a little at a time until it becomes too firm, then turn out on the table and knead in more sugar and also the almonds, which must be dry. When the nougat is firm enough to keep its form in a square bar like a brick split length- wise, sugar the outside, roll it in wax paper and keep it a day before slicing it up for sale. Wrap the little cuts like- wise in wax paper. 428~Tutti-Frutti Candy. Take the preceding receipt and add to it a teaspoon of vanilla, two figs cut small and an equal amount of raisins seeded and cut; work up into a bar with all the fine, powdered sug.ir necessary to make it firm, cut in slices and wrap in wax tissue paper. 429— Burnt Almonds. 1 p(»uud shelled almonds. 1 pound sugar. ■^ cup water. 1 level teaspoon cream tarter. Set the almondy in a round-bottom- ed candy kettle over a moderate fire and stir them until they begin to parch. Boil the sugar, water and cream tartar together, making a clear syrup, pour a little over the almonds in the kettle and keep them moving while it dries to su- gar on them, then pour on more and so on till the syrup is all used and the al- monds are thickly covered. A little red coloring can be added to the syrup near the last to make the outside coating of that color. 430— Almond Taffy- Brown. 1^ pounds brown sugar. 8 ounces best fresh butter. 1 teacupful of vinegar and water — about half and half. 8 to 12 ounces almonds. Scald and peel the almondSjSplit them COOKING FOR PROFIT, 115 and spread them evenly on two large dishes slightly buttered. Boil the other ingredients together about 15 or 20 min- utes. Shake them together at first but do not stir. When a drop of the candy sets quite hard and brittle in cold water take it from the fire and pour it evenly all over the almonds, only just deep enough to cover them. This kind cannot be stirred nor pulled, as the butter separates from the sugar which then turns grainy. Mark it off with a knife while cooling, and when cold cut in strips and wrap them in wax paper. ' 431— Almond Candy— White. J pound almonds. 1 pound granulated sugar, 1 small cup water. 1 rounded teaspoon powdered gum arable. 1 level teaspoon cream tartar. Little extract of rose. Dissolve the gum in the water-made warm, add the sugar and cream tartar and boil without stirring 15 or 20 min- utes. When a drop in cold water sets nearly hard so that it can only just be presssed flat between the finger and thumb take the kettle off the fire. Drop the flavoring by spots over the surface, give the candy only one or two turns with a spoon to mix it in, then pour it into slightly buttered pans, in thin sheets. Push the split almonds into the warm candy with the fingers. Mark it before it gets cold for breaking by rolling over it the thin edge of a thin dinner plate. Sliced cocoanut can be used in- stead of almonds. 432— Cocoanut Cream Squares. 1 pound granulated sugar, 8 ounces cocoanut either fresh grated or desicated. A small half cup water, Set the sugar and water over the fire in a small bright kettle and boil about 5 minutes, or till the syrup bubbles up thick and ropes from the spoon, and do not stir it. Then put in the cocoanut, stir to mix, and when it begins to look white pour it immediately into a shallow tm pan. As soon as it is set solid mark it off, and cut in little squares when cold. The same kind may be colored red, and also be made wfth chocolate. 433— Chocolate Cream Drops. ■| pound fine icing sugar. 1 teaspoon powdered gum arabie* 2 tablespoons water. 1 teaspoon extract vanilla. •J pound common chocolate. Cut up the cake of chocolate into a tin cup and set in a shallow pan of hot water to melt by heat alone without ad- ding any water. Diiisolve the gum arable in the two tablespoons of boiling water in a small bowl, then stir in tine powdered sugar enough to make it a stiff dough, adding the vanilla at the same time. Turn it on the table, rull into a cord, cutoff in balls size of hazel nuts and dip these in the melted chocolate. Set on a pan or dish to harden. Makes 75 to 100. 434— Chocolate Creams— Best. Make the white inside the same as for the preceding and make the balls up in any shape desired. Instead of common chocolate merely melted dip them in this chocolate icing; 1 cup sugar 4 t,ablespoons water. 2 ounces common chocolate

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