Chocolate Creams Recipe

Ingredients for Chocolate Creams

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Instructions

1. Prepare Plain Fondant.
2. Divide into three or four parts--flavor one with vanilla, another with raspberry and color pink with vegetable coloring.
3. Make peppermints of another portion and add chopped, desiccated coconut or nuts to the remainder.
4. Form into small centers and let stand over night to become firm.
5. The next day, melt a pound of dipping or confectioners chocolate in a double boiler, adding one-fifth of a bar of cocoa butter.
6. Cool the chocolate, beating frequently, until it is the consistency of corn syrup.
7. Dip the centers in quickly, using a fork, hatpin, or the hands, and cool on paraffin paper.
8. Plain Fondant
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10. 4 cups granulated sugar
11. 1 cup corn syrup
12. 1 cup boiling water
13. 1/4 teaspoon cream of tartar
14. Combine the ingredients.
15. Stir until dissolved and beat to boiling point.
16. Boil without stirring until a little, when tried in cold water, forms a soft ball, 238 degrees F.
17. Pour onto a large platter slightly oiled with corn oil; cool until luke warm.
18. Beat with a spoon or whisk, until creamy, then knead with the hands so it will not crumble.
19. Put into a bowl lightly oiled with corn oil, cover and do not use for twenty-four hours.
20. Then divide into portions, flavor, stand the bowl in warm water, color if desired, and use in making bonbons, etc.
21. As this fondant contains corn syrup, it will not become grainy.