Chocolate and Cocoa Recipes and Home Made Candy Recipes Part 8

[Ill.u.s.tration: GINGER, CHERRY, APRICOT AND NUT CHOCOLATES.]

White of 1 egg, 2 tablespoonfuls of cold water, Sifted confectioner's sugar, Almond or rose extract, Preserved ginger, Candied cherries, Candied apricots, Halves of almond, Halves of pecan nuts, 1/2 a pound of Baker's "Dot" Chocolate.

Use the first four ingredients in making uncooked fondant. (Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe). Work the fondant for some time, then break off little bits and wrap around small pieces of the fruit, then roll in the hollow of the hand into b.a.l.l.s or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it with the fingers and use to cover a whole pecan or English walnut meat. Set each shape on a plate as it is finished. They will harden very quickly. Dip these, one by one, in Baker's "Dot" Chocolate and set on an oil cloth.

CHOCOLATE PEANUT Cl.u.s.tERS

[Ill.u.s.tration: CHOCOLATE PEANUT Cl.u.s.tERS.]

Sh.e.l.l a quart of freshly-roasted peanuts and remove the skins. Drop the peanuts, one by one, into the center of a dish of "Dot" Chocolate made ready for use; lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose, but a silver oyster fork answers nicely) to make groups of three nuts,--two below, side by side, and one above and between the others.

CHOCOLATE COATED ALMONDS

[Ill.u.s.tration: CHOCOLATE COATED ALMONDS.]

Select nuts that are plump at the ends. Use them without blanching.

Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly drop the nuts, one at a time, into the center of it; push the nuts under with the fork, then drop onto waxed paper or oil cloth. In removing the fork make a design on the top of each nut. These are easily prepared and are particularly good.

PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS

[Ill.u.s.tration: CHOCOLATE DIPPED PARISIAN SWEETS.]

1/2 a cup of Sultana raisins, 5 figs, 1 cup of dates, 2 ounces citron, 2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one variety or a mixture), 1-1/2 ounces of Baker's Chocolate, 1/3 a cup of confectioner's sugar, 1/4 a teaspoonful of salt, Chocolate Fondant or Baker's "Dot" Chocolate.

Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible; remove stones from the dates, the stem ends from the figs; chop the fruit and nut meats (almonds should be blanched) in a food chopper; add the salt; and the sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the ma.s.s.

Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. Cut into strips an inch wide. Cut the strips into diamond-shaped pieces (or squares); roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate, and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. When rolling the mixture use confectioner's sugar on board and rolling pin.

STUFFED DATES, CHOCOLATE DIPPED

[Ill.u.s.tration: STUFFED DATES, CHOCOLATE DIPPED.]

Cut choice dates open on one side and remove the seeds. Fill the open s.p.a.ce in the dates with a strip of preserved ginger or pineapple, chopped nuts or chopped nuts mixed with white or chocolate fondant; press the dates into a compact form to keep in the filling, then dip them, one by one, in "Dot" Chocolate.

CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS

[Ill.u.s.tration: CHOCOLATE OYSTERETTES.]

Oyster crackers, salted preferred, fine-chopped, roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits, 1/2 a pound or more of Baker's "Dot" Chocolate.

Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate, made ready as in previous recipes, and dispose on oil cloth or waxed paper. For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for dipping.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED

[Ill.u.s.tration: TURKISH PASTE WITH FRENCH FRUIT.]

3 level tablespoonfuls of granulated gelatine, 1/2 a cup of cold water, 2 cups of sugar, 2/3 a cup of cold water, 1 teaspoonful of ground cinnamon, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract, 1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine.

Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an _un_b.u.t.tered bread pan and set aside until the next day. To unmold separate the paste from the pan--at the edge--with a sharp-pointed knife. Sift confectioner's sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar; cut into strips, then into small squares. Roll each square in confectioner's sugar. In cutting keep sugar between the knife and the paste.

CHOICE CHOCOLATE PECAN PRALINES

[Ill.u.s.tration: CHOCOLATE PECAN PRALINES.]

3 cups of granulated sugar, 1 cup of cream, 1 cup of sugar cooked to caramel, 2 squares of Baker's Chocolate, 3 cups of pecan nut meats.

Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree, or to 236 F. Add the chocolate, melted or shaved fine, and beat it in, then pour the mixture onto the cup of sugar cooked to caramel; let the mixture boil up once, then remove from the fire; add the nut meats and beat until the ma.s.s begins to thicken. When cold enough to hold its shape drop onto an oil cloth or marble, a teaspoonful in a place, and at once set a half nut meat on each. Two persons are needed to make these pralines, one to drop the mixture, the other to decorate with the halves of the nuts. The mixture becomes smooth and firm almost instantly. Maple or brown sugar may be used in place of all or a part of the quant.i.ty of granulated sugar designated.

Va.s.sAR FUDGE

[Ill.u.s.tration: Va.s.sAR FUDGE.]

2 cups of white granulated sugar, 1 cup of cream, 1 tablespoonful of b.u.t.ter, 1/4 a cake of Baker's Premium No. 1 Chocolate.

Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly.

Put in b.u.t.ter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and beat until quite cool and pour into b.u.t.tered tins. When cold cut in diamond-shaped pieces.

SMITH COLLEGE FUDGE

[Ill.u.s.tration: SMITH COLLEGE FUDGE.]

Melt one-quarter cup of b.u.t.ter. Mix together in a separate dish one cup of white sugar, one cup of brown sugar, one-quarter cup of mola.s.ses and one-half cup of cream. Add this to the b.u.t.ter, and after it has been brought to a boil continue boiling for two and one-half minutes, stirring rapidly. Then add two squares of Baker's Premium No. 1 Chocolate, sc.r.a.ped fine. Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire, add one and one-half teaspoonfuls of vanilla. Then stir constantly until the ma.s.s thickens. Pour into b.u.t.tered pan and set in a cool place.

WELLESLEY MARSHMALLOW FUDGE

[Ill.u.s.tration: WELLESLEY MARSHMALLOW FUDGE.]

Heat two cups of granulated sugar and one cup of rich milk (cream is better). Add two squares of Baker's Chocolate, and boil until it hardens in cold water. Just before it is done add a small piece of b.u.t.ter, then begin to stir in marshmallows, crushing and beating them with a spoon.

Continue to stir in marshmallows, after the fudge has been taken from the fire, until half a pound has been stirred into the fudge. Cool in sheets three-quarters of an inch thick, and cut in cubes.

DOUBLE FUDGE

[Ill.u.s.tration: DOUBLE FUDGE.]

2 cups of granulated sugar, 2 squares of Baker's Chocolate, 1/2 a cup of cream, 1 tablespoonful of b.u.t.ter.

Boil seven minutes; then beat and spread in b.u.t.tered tin to cool.