Chocolate Creams Candy
Lovely chocolate covered creams candy.
Chocolate Creams Recipe 1
Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar.
If the eggs be large, it may take a little more sugar.
Flavor with ½ a teaspoonful of vanilla, and work well.
Now roll into little balls, and drop on a slightly buttered platter.
Let the balls stand for an hour or more.
Shave five ounces of chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water.
When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish.
It will take ½ an hour or more to harden the chocolate.
Chocolate Creams Recipe 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 above creams candy recipe.
Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.
Chocolate Creams Recipe 3
- 2 cups of sugar,
- 2/3 a cup of milk,
- 1 tablespoonful of butter,
- 2 squares of chocolate,
- 1 teaspoonful of vanilla.
Put butter into granite saucepan; when melted add sugar and milk.
Heat to boiling point; then add chocolate, and stir constantly until chocolate is melted.
Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan.
Pour at once into a buttered pan, cool slightly and mark in squares.
Omit vanilla, and add, while cooking, one-fourth of a teaspoonful of cinnamon.
Cherry Chocolate Creams
- ¼ a cup of candied cherries, chopped fine,
- ½ a cup of fondant.
- About one cup of fondant,
- 2 squares of baker's chocolate,
- 1 teaspoonful of vanilla extract,
- bits of cherry.
Prepare the centers and coat in the same manner as the almond creams.
Surprise Chocolate Creams
- Candied or Maraschino cherries,
- Flavoring of almond or vanilla,
- Chopped peanuts,
- ½ a pound of 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.