Cream Candies of Different Sorts

Ingredients

• four cups of granulated sugar
• a cup of cream
• a teaspoon of vanilla

Method

1. 1

   Melt sugar in cream and boil for five to seven minutes.

2. 2

   Set in cold water, add vanilla, and stir until hard enough to form into balls.

Nutrition per serving

Estimated from matched ingredients across 20 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.

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 and they become chocolate creams. This dipping must be done quickly. Nothing is better for holding the creams while dipping than a long hatpin. Harden on oiled paper. COCOANUT CREAMS Add grated cocoanut to the fondant, shape into cones, brush over with beaten white of egg and roll gently in grated cocoanut. FRUIT BONBONS Stone candied cherries, white grapes, or dates and fill with small rolls of fondant flavored with vanilla. FRUIT CREAMS Add chopped fruit to the fondant and shape to suit the fancy. Or form into a loaf and cut into small square slices. By substituting chopped nuts for the fruit one has delicious nut loaf. NUT CREAMS Pecan, peanut, almond, hazelnut, or English walnut meats are converted into nut creams by rolling them in fondant and then dipping in melted chocolate. Or press the meats into little cakes of the fondant. Thus one combination suggests another equally delicious, and from even a small amount of fondant a great variety of 326 THE HOME COOK BOOK bonbons may be evolved. It is wiser to make the fondant in small quantities. If more is needed, make again. The results w^arrant this expenditure of time and trouble. VARIEGATED CREAMS Divide the fondant into three or more parts. Color and flavor each differently. Mold into flat cakes, pile one upon the other, press firmly but carefully together, trim the edges neatly, then cut into squares, cubes, or strips. BUTTER SCOTCH To four tablespoons of sugar and six tablespoons of mo- lasses add two tablespoons of water and four tablespoons of butter. Melt all together slowly and cook slowly, stirring often, till it hardens when dropped in cold water. CHOCOLATE CARAMELS Boil together three cups of sugar, one cup of milk, one- fourth of a cake of Baker's chocolate, and butter the size of an egg. Have care about your fire. This dish will burn easily, and the fire must be moderate and the mixture well w^atched in the cooking. Drop a spoonful in water to test; if it hardens it is do»e. Pour in buttered pans and cool. CHOCOLATE PUFFS Beat stifif the whites of two eggs, and then beat in half a pound of powdered .sugar. Scrape fine an ounce and a half of chocolate and dredge it with flour. Add gradually to the eggs and sugar, and beat all together hard. Upon the bottom of baking pan lay a sheet of paper, and upon the paper lay powdered sugar in spots about as big as a silver half dollar. Upon these powdered sugar spots pile the chocolate mixture, smooth with a wet knife dipped in cold water, sift over a little sugar, and bake in a hot oven a few minutes. Cool and loosen from the paper with a thin knife. CANDY, CANDIED FRUITS, SALTED NUTS 327 COCOANUT KISSES Beat the white of an egg and add half a cup of sugar. Stir constantly until it will not drop from a spoon. Add three tablespoons of grated cocoanut. Drop on buttered paper and bake lightly. COUGH CANDY In one dish put a gill of whole flaxseed and pour over it half a pint of boiling water. In another dish put a cup of slippery elm broken in small bits and cover it with boiling water. Let both stand and macerate two or three hours. Then put them in a cheesecloth and strain by squeezing into an earthenware saucepan. Add a pound and a half of sugar and boil slowly fifteen minutes. Then add the juice of two lemons. Cook till it candies easily, pour on buttered paper or plates and cool. CREAM CANDIES OF DIFFERENT SORTS Melt four cups of granulated sugar in a cup of cream and boil together five to seven minutes. Set the saucepan in cold water, put in a teaspoon of vanilla

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