Chocolate and Cocoa Recipes and Home Made Candy Recipes Part 11

2-1/2 cups of coffee A or granulated sugar, 1/4 a cup of glucose, 1/2 a cup of water, 1/4 a pound of almond paste, 1/4 a pound of Baker's Premium Chocolate, 1 teaspoonful of vanilla extract, 1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, glucose and water over the fire. Stir until the sugar is dissolved. Wash down the sides of the kettle as in making fondant. Let boil to the soft ball degree or to 238 F. Add the almond paste, cut into small, thin pieces, let boil up vigorously, then turn onto a damp marble. When nearly cold turn to a cream with a wooden spatula. It will take considerable time to turn this mixture to fondant. Cover and let stand half an hour. Add the Baker's Premium Chocolate, melted over hot water, and knead it in thoroughly. Add at the same time the vanilla. The chocolate must be added warm. At once cut off a portion of the fondant and knead it into a round ball; then roll it lightly under the fingers into a long strip the shape and size of a lead pencil; form as many of these strips as desired; cut the strips into two-inch lengths and let stand to become firm. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving the surface a little rough.

ALMOND FONDANT b.a.l.l.s

[Ill.u.s.tration: ALMOND FONDANT b.a.l.l.s.]

Roll part of the almond fondant into small b.a.l.l.s. Some of the "Dot"

Chocolate will be left after dipping the almond chocolate sticks. Remelt this over hot water, and in it coat the b.a.l.l.s lightly. As each ball is coated with the chocolate drop it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated). With a spoon sprinkle the chopped material over the b.a.l.l.s.

WALNUT CREAM-CHOCOLATES

[Ill.u.s.tration: WALNUT CREAM CHOCOLATES.]

2-1/2 cups of granulated sugar, 1/2 a cup of condensed milk, 1/2 a cup of water, 3 or 4 tablespoonfuls of thick caramel syrup, A little water, 1 teaspoonful of vanilla, 1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage, or to 238F. Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact ma.s.s; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin; add a tablespoonful or two of water, if necessary, and drop the cream mixture into impressions made in cornstarch. Use two teaspoons to drop the cream. When the candy is cold, pick it from the starch. With a small brush remove the starch that sticks to the candy shapes. Coat each piece with "Dot" Chocolate. As each piece is coated and dropped onto the oil cloth, set half an English walnut meat upon the top.

TO MOLD CANDY IN STARCH IMPRESSIONS

Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when cold, so that they may be "dipped" or coated with chocolate. To shape candy of this sort, fill a low pan with cornstarch, making it smooth upon the top. Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the cornstarch; lift from the starch and repeat the impressions as many times as the s.p.a.ce allows. If molds are not available a thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions must be made one at a time.

CHOCOLATE b.u.t.tER CREAMS

[Ill.u.s.tration: CHOCOLATE b.u.t.tER CREAMS.]

2-1/2 cups of sugar, 1/2 a cup of water, 1/4 a cup of glucose, 1/4 a cup of b.u.t.ter, 2-1/2 ozs of Baker's Premium Chocolate, 2 teaspoonfuls of vanilla, 1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, water, glucose and b.u.t.ter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or 236 F.; pour on a damp marble and leave until cold; then pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a cream. This process is longer than with the ordinary fondant. Cover the chocolate fondant with a bowl and let stand for thirty minutes; knead well and set over the fire in a double boiler; add the vanilla and stir until melted. The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip in "Dot" Chocolate. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the top. If too soft it will not hold its shape in coating.

FONDANT FOR SOFT CHOCOLATE CREAMS

2-1/2 cups of sugar, 1/3 a cup of glucose (pure corn syrup), 1 cup of water.

Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant. Let cook to 238 F. Turn the syrup onto a damp marble or platter and _before it becomes cold_ turn to a cream with a wooden spatula. When the fondant begins to stiffen, sc.r.a.pe at once into a bowl and cover with a damp cloth, but do not let the cloth touch the fondant. Use this fondant in the following recipes.

ROSE CHOCOLATE CREAMS

Fondant, Damask rose color-paste, 1/2 to 1 whole teaspoonful of rose extract, 1/2 a pound of Baker's "Dot" Chocolate.

Put a part or the whole of the fondant into a double boiler over boiling water. With the point of a toothpick take up a little of the color-paste and add to the fondant; add the extract and stir until the mixture is hot, thin and evenly tinted. With two teaspoons drop the mixture into impressions made in starch; it should be hot and thin enough to run level on top. When the shapes are cold, remove from the starch, brush carefully and coat with "Dot" Chocolate.

[Ill.u.s.tration: ROSE AND PISTACHIO CHOCOLATE CREAMS.]

PISTACHIO CHOCOLATE CREAMS

Fondant, Green color-paste, 1 teaspoonful of vanilla extract, 1/8 a teaspoonful of almond extract, Pistachio nuts in slices and halves, 1/2 a pound of Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.

SURPRISE CHOCOLATE CREAMS

[Ill.u.s.tration: SURPRISE CHOCOLATE CREAMS.]

Fondant, Candied or Maraschino cherries, Flavoring of almond or vanilla, Chopped peanuts, 1/2 a pound of Baker's "Dot" Chocolate.

Melt the fondant over hot water and add the flavoring. Put a bit of cherry in the bottom of each starch impression, then turn in the melted fondant, to fill the impressions and have them level on the top. Let the chocolate, broken in bits, be melted over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 80 F.

and in it drop the creams, one at a time; as coated dispose them on table oil cloth or waxed paper.

CHOCOLATE PEANUT BRITTLE

[Ill.u.s.tration: CHOCOLATE PEANUT BRITTLE.]

1-1/2 cups of sugar, 2/3 a cup of water, 1/2 a cup of glucose (pure corn syrup), 2 level tablespoonfuls of b.u.t.ter, 1/2 a pound of _raw_ sh.e.l.led peanuts, 1 teaspoonful of vanilla extract, 1 level teaspoonful of soda, 1 tablespoonful of cold water, 1/2 a pound or more of Baker's "Dot" Chocolate.

Put the sugar, water and glucose over the fire; stir till the sugar is dissolved; wash down the sides of the saucepan with a cloth or the fingers dipped in cold water, cover and let boil three or four minutes, then uncover and let cook to 275 F. (when a little is cooled and chewed it clings but does not stick to the teeth) add the b.u.t.ter and peanuts and _stir constantly_ until the peanuts are nicely browned (or are of the color of well roasted peanuts). Dissolve the soda in the cold water, add the vanilla and the soda and stir vigorously. When the candy is through foaming, turn it onto a warm and well-oiled marble or platter.

As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible. Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes.

Half of a roasted peanut may be set upon each piece as coated. Note that the peanuts used in the brittle are raw. The small Spanish peanuts are the best for this purpose. After the peanuts are sh.e.l.led, cover them with boiling water, let boil up once, then skim out and push off the skin, when they are ready to use.

CHOCOLATE POP CORN b.a.l.l.s

[Ill.u.s.tration: CHOCOLATE POP CORN b.a.l.l.s.]

1-1/2 cups of sugar, 1/3 a cup of glucose, 2/3 a cup of water, 1/3 a cup of mola.s.ses, 3 tablespoonfuls of b.u.t.ter, 3 squares of Baker's Premium Chocolate, 1 teaspoonful of vanilla extract, About 4 quarts of popped corn, well salted.

Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the mola.s.ses and b.u.t.ter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile. With b.u.t.tered hands lightly roll the mixture into small b.a.l.l.s. Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn warm and in a warm bowl.

CHOCOLATE MOLa.s.sES KISSES

[Ill.u.s.tration: CHOCOLATE MOLa.s.sES KISSES.]

2 cups of coffee A sugar, 1/3 a cup of glucose, (pure corn syrup), 2/3 a cup of water, 1 cup of mola.s.ses, 2 tablespoonfuls of b.u.t.ter, 1/4 a teaspoonful of salt, 4 ounces of Baker's Premium Chocolate, 1 tablespoonful of vanilla extract, or 1 teaspoonful of essence of peppermint.

Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.