Chocolate and Cocoa Recipes and Home Made Candy Recipes by Maria Parloa;Janet McKenzie Hill
page 32 of 116 (27%)
page 32 of 116 (27%)
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CHOCOLATE CREAMS, No. 2 For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar--or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe. _Caution._--Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan. CHOCOLATE CONES Boil the sugar as directed for fondant in the recipe for Chocolate Creams, No. 2, but not quite so long--say about eleven minutes. The syrup, when tested, should be too soft to ball. When cold, pour into a bowl, and beat until thick and creamy. If properly boiled, it will not become thick enough to work with the hands. |
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