Tag Archives: chocolate
Chocolate Molasses 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 molasses, 2 tablespoonfuls of butter, ¼ a teaspoonful …
Chocolate Pop Corn Balls
1 ½ cups of sugar, 1/3 a cup of glucose, 2/3 a cup of water, 1/3 a cup of molasses, 3 tablespoonfuls of butter, 3 squares of Baker’s Premium Chocolate, …
Chocolate Peanut Brittle
1 ½ cups of sugar, 2/3 a cup of water, ½ a cup of glucose (pure corn syrup), 2 level tablespoonfuls of butter, ½ a pound of raw shelled peanuts, …
Surprise Chocolate Creams
Fondant for soft chocolate creams, Candied or Maraschino cherries, Flavoring of almond or vanilla, Chopped peanuts, ½ a pound of Baker’s “Dot” Chocolate. Melt the fondant over hot water and …
Rose Chocolate Creams
Fondant for soft chocolate creams, Damask rose color-paste, ½ to 1 whole teaspoonful of rose extract, ½ a pound of Baker’s “Dot” Chocolate. Put a part or the whole of …
Fondant For Soft Chocolate Creams
2 ½ 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, …
Chocolate Butter Creams
2 ½ cups of sugar, ½ a cup of water, ¼ a cup of glucose, ¼ a cup of butter, 2 ½ ozs of Baker’s Premium Chocolate, 2 teaspoonfuls of …
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 …
Walnut Cream Chocolates
2 ½ cups of granulated sugar, ½ a cup of condensed milk, ½ a cup of water, 3 or 4 tablespoonfuls of thick caramel syrup, A little water, 1 teaspoonful …
Almond Fondant Balls
Roll part of the almond fondant into small balls. Some of the “Dot” Chocolate will be left after dipping the almond chocolate sticks. Remelt this over hot water, and in …
Almond Fondant Sticks
2 ½ cups of coffee A or granulated sugar, ¼ a cup of glucose, ½ a cup of water, ¼ a pound of almond paste, ¼ a pound of Baker’s …
Chocolate Almond Bars
½ a cup of sugar, ¾ a cup of glucose, ½ a cup of water, (¼ an ounce of paraffine at discretion), ½ a cup of blanched almonds, chopped fine, …
Maple Fondant Acorns
2 cups of maple syrup, 1 ¾ cups of granulated sugar, ¾ a cup of cold water, Confectioner’s sugar, 2 or more squares of Baker’s Chocolate, 1 teaspoon of vanilla, …
Chocolate Marshmallows
Cut the marshmallows in halves, and put them, one by one, cut side down, in chocolate fondant (as prepared for almond and cherry chocolate creams), melted over hot water and …
Fig and Nut Chocolates
5 figs, 3 or 4 tablespoonfuls of water or sherry wine, ½ a cup of English walnut meats, Powdered sugar, Fondant, 3 or 4 ounces of Baker’s Chocolate, 1 teaspoonful …
Chocolate Peppermints
Melt a little fondant and flavor it to taste with essence of peppermint; leave the mixture white or tint very delicately with green or pink color-paste. With a teaspoon drop …
Almond, Cherry Chocolate Creams
CENTERS ¼ a cup of blanched almonds, chopped fine, ½ a cup of fondant, ¼ a teaspoonful of vanilla, Confectioner’s sugar for kneading and shaping. CHOCOLATE COATING About 1 cup …
Ribbon Caramels
CHOCOLATE LAYERS 1 ¼ cups of granulated sugar, ½ cup of glucose (pure corn syrup) scant measure, ¼ a cup of butter, 1/16 a teaspoonful of cream of tartar, 1 …
Chocolate Nut Caramels
2 cups of granulated sugar, 1 ½ cups of glucose (pure corn syrup), 2 cups of cream, 1 cup of butter, 3 or 4 squares of Baker’s Chocolate, 1 ½ …
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