Home › Confectionery › Chocolate Drops

Chocolate Drops

Two and a half cups pulverized or granulated sugar (or maple sugar may be used), one-half cup cold water; boil four minutes, place the sauce-pan in cold water, and beat till cold enough to make into little balls; take half a cake of Baker's chocolate, shave off fine and set it in a bowl set in top of boiling tea-kettle to melt, and when balls are cool enough, roll in the chocolate with a fork. This makes eighty. Or while making into balls, mold an almond-meat into the center of each ball, roll in coarse sugar, and you have delicious "cream almonds." Or, mold the unbroken halves of walnutmeats into the soft sugar, and when cold, roll in the chocolate. When finished, take out and lay on buttered paper until cold.- Mrs. O. M. Scott.