Fondant

Fondant is the basis of all French cream candies and can be kept any length of time, if air tight and in a cool place. A great variety of bonbons and chocolates can be made from it by using different flavorings, nuts and fruits, and also makes a delicious icing for small and large cakes. White grapes and strawberries with the hulls on dipped in the fondant makes a delicious bonbon.

To Make Mints

When the fondant is rather a thin cream, flavor with mint, drop on buttered slab or rice paper from a teaspoon.

Vegetable Coloring

The vegetable colorings are perfectly harmless; use only a small quantity, as a little will color a large amount of fondant.

How To Make Fondant

2 cups of sugar. 1/2 cup of water.

1/8 teaspoonful of cream of tartar.

Do not stir after it begins to boil; let it cook until it reaches the soft ball stage; the thermometer registers at that stage 236° - 238°, or try a little in cold water, and if it forms a soft ball in the fingers, it is done, and must be removed at once. Let it cool until it forms a crust; if stirred while too warm it will grain. Stir until it becomes thick and creamy. If it becomes grainy, cook again with a little cool water. Various candies can now be made by using the different flavorings, nuts and fruits. Fondant is used for creaming nuts, figs and dates.

Coating For Chocolate

Place equal quantities of fondant and chocolate with a few drops of vanilla, over hot water, stirring constantly until melted. Dip, place on rice paper, allow to harden. If the chocolate gets thick, add a few drops of hot water, also place the dish that holds the chocolate in warm water while dipping to keep from hardening.

Glace Oranges, Grapes, Nuts, Etc

Boil together without stirring, until the thermometer registers 340°, or until the syrup crackles and breaks when a little is put in cold water. Remove from the fire, drop the pieces into the syrup one at a time with a candy wire, or two forks, place on an oiled slab or rice paper to dry.

To glace oranges, divide the sections carefully, allow them to dry several hours before dipping. To glace grapes, wipe the grapes dry and leave the little stem on to prevent them from getting moist.

Chocolate Fudge

2 cups fine granulated sugar. 1/2 cup cream.

2 squares of Baker's chocolate or 2 tablespoonfuls of cocoa.

2 tablespoonfuls of butter.

Speck of salt.

Stir until the ingredients are melted, but not after it begins to boil. Cook until it forms the soft-ball stage when tried in cold water. Remove from the fire. When cool, stir until thick and creamy, pour into a pan and when cold cut in squares. One-half cup of chopped nuts can be added just before taking from the fire.

Maple Fudge

2 cups thick maple syrup. 1/2 cup of cream.

2 tablespoonfuls butter. Speck of salt.

Make the same as chocolate fudge. If the syrup is not very thick, cook down before putting in the other ingredients.

Panocha

2 cups brown sugar.

1/2 cup cream.

2 tablespoonfuls butter.

Speck salt.

1/2 cup chopped walnuts.

Make the same as fudge, add the nuts just before removing from the fire.

Opera Caramels

3 cups fine white sugar. 1 cup of cream.

1/4 teaspoonful of cream of tartar (scant).

Boil together until it reaches the soft-ball stage. When cool, flavor, add one-half cup of any chopped nuts, or fruits, or a mixture of both. Stir to a thick cream, then turn into a buttered dish to the depth of half an inch. When cold cut in little squares.

Chocolate Caramels

1/2 cup white sugar. 1/2 cup brown sugar. 1/2 cup molasses.

2 squares Baker's chocolate. 3/4 cup of cream or milk.

If milk is used, add two tablespoonfuls of butter. Stir the mixture constantly while cooking. When it snaps and cracks tried in cold water, remove from the fire, pour in buttered pans, add chopped nuts before removing from the fire, if desired.

Butter Scotch

2 cups sugar. 1/2 cup cream.

1/4 cup butter.

Cook all together until it snaps when tried in cold water. Pour in buttered pans, cut in little squares before quite cold.

Peanut Candy

Fill a tin one-half inch deep with the nuts. Cook sugar with a little water until it crackles when tried in cold water, pour over the nuts.

Vinegar Candy

2 cups sugar. 1/2 cup water.

3 tablespoonfuls vinegar.

4 tablespoonfuls butter.

Cook all together until it hardens when tried in cold water. Pour in a buttered pan. When cool enough to handle pull until it is white and creamy looking, cut in squares or sticks.

Molasses Candy

2 cups molasses. 1 cup of white or brown sugar.

1/4 cup of butter.

Cook until it hardens when tried in cold water. Pour in buttered pans. When cool enough to handle pull till light colored. Cut in sticks. One cup of chopped nuts may be added just as you take it from the stove.