Maple Chocolate Balls

Ingredients

• Crack half a pound maple sugar
• a wine-glassful of cold water
• one-fourth pound sweet chocolate

Method

1. 1

   Melt maple sugar with cold water; boil hard for five minutes.

2. 2

   Melt chocolate over steam.

3. 3

   Beat boiled sugar until stiff, roll into balls, dip in chocolate, and place on buttered paper to cool.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 13. The excerpt below is the record exactly as published.

MAPLE CHOCOLATE BALLS. Crack half a pound maple sugar into small bits, and melt it with a wine-glassful of cold water; when perfectly dissolved let it boil hard for five minutes; while the sugar is boiling, crack the chocolate and put it in a bowl over a boiling tea-kettle; when the sugar is boiled, take it from the fire, put it in a cool place, and beat so stiff that it may be made into balls; flour the hands slightly, and roll into balls of the size of a marble, placing each one, as done, on a buttered plate; when hard, drop them one at a time in the chocolate; turn them carefully with a fork until covered with the chocolate, then place them on buttered paper to cool and harden. No. 24 — MOLASSES CANDY. One cup molasses, one cup sugar, two tablespoons melted butter, one do. vinegar; boil without stirring until it hardens in cold water, then stir in a teaspoonful soda and pour on buttered tins ; when cool, pull and cut into sticks. Never stir molasses candy while it is boiling. No. 25 BUTTER-SCOTCH. One-half cup butter, one of molasses, one of sugar, a SIX LITTLE COOKS. pinch of soda; boil awhile, then try by dropping a little into water; if crisp, it is done, " We made some last winter by a receipt almost ex- actly like that," said Hose, " and it was perfectly awful It never got hard at alL" " What kind of molasses did you use?" asked her aunt. " I don't know; whatever we happened to have." "You must always take Porto Rico molasses for candy. We'll try some with that this afternoon, and I think you won't complain of it. Now here is one that I think is the best of all." No. 26 — CHOCOLATE CREAMS. Take one pound cut loai sugar, water to moisten it wejl, one even teaspoonful cream tartar. Boil without stirring until it threads. (I try it by dipping a spoon into the boiling syrup and then into cold water, then, taking the cooled sugar between my finger and thumb, see if it makes a string.') Then take from the fire and let it stand for ten minutes. Now add one teaspoonful vanilla, and with a silver tablespoon beat the syrup one way till it becomes opaque. When cool enough to handle, roll into small-sized marbles, and place on a buttered plate. If AUNT JANE'S COOKING GLASS. 43 the sugar crumbles before all are made, add a few drops of warm water, or stand it over steam. While the cream is cooking, take one-fourth pound eweet chocolate

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