The people's home recipe book by Kirk Alice Gitchell

Author:Kirk, Alice Gitchell
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: Cleveland, O., The R.C. Barnum Co
Published: 1920-03-25T05:00:00+00:00

tion. The making of fondant is simple if accuracy is observed in following instructions^ and as it is the foundation of several hundred and in fact, as will be seen later, of several thousand varieties of cream candies, with this secret in her possession and a little experience, the housewife may compete with the confectioner in making endless/varieties of toothsome sweets.

WHITE FONDANT is made by taking: Four cups granulated sugar Two cups hot water One level teaspoonful cream of tartar.

Stir over a moderate fire until the sugar is dissolved. When it begins to boil, steam and wash the sides of the vessel to remove all sugar, as directed above. Then place over a quick fire and allow it to boil without stirring until it will form a soft ball when tested in cold water. (See No. 3 in Testing Table.) Remove from fire and set aside until cool but not entirely cold, then stir vigorously with a spoon or wooden paddle-until it creams and becomes quite,stiff. When too thick to stir, knead it thoroughly in the hands until light and creamy. Do not be afraid of kneading too much. Place in an earthen vessel or crock, keep covered with a damp cloth and in twenty-four hours it will be ready for use, but if the cloth is kept damp it will keep a number of weeks and perhaps several months and be all the better. This is white fondant and is the one mostly used.

MAPLE FONDANT is made by taking: Four cups brown sugar Two cups maple syrup Two cups hot water One level teaspoonful cream of tartar.

Cook and treat this the same as white fondant above.

When taken from the crock, should the top of the fondant be dry or hard it may be kneaded again until it is all of the same consistency.

To- Color Fondant. —Work or knead in a little at a time any color desired, until of the proper shade.

To Flavor Fondant. —Work in the desired flavor in the same way to suit the taste.

We will now proceed to the various combinations or cream candies which may be made from fondant.

CREAM CANDIES.

Cream candies include chocolates, bonbons, wafers, etc., and of each there are many varieties.

1. Chocolates. —We will begin with those made from the white fondant described above. Color and flavor some of the fondant and roll it into small bails. A little starch may be used upon the hands to prevent sticking. Let thesestand for an hour or two then dip into melted chocolate. Melt the chocolate by putting it into a dish and setting in a vessel of hot water. For dipping the drops use a fork or large needle and lay them upon parafline or waxed paper to harden. If the waxed paper is not at hand use common white paper that has been well greased with butter

3. Sweet Sweets and Bitter Sweets. —If the fondant is left uncolored and unflavored two varieties are obtained Tjy dipping the drops into either 9we«t. or bitter chocolate.

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