Home › Candies and Candy Making › Candies and Candy Making: Creams

Candies and Candy Making: Creams

Maple Creams.-Beat up together with an egg beater or otherwise the white of 1 egg and 1 cup of pure maple sirup. Stir in Confectioners' XXX sugar to make a stiff paste, mold to any desired shape, and coat with chocolate or fondant.

Or boil to the soft-ball state 1 pound of maple sugar with teaspoonful of cream of tartar and cup of water. Let stand in the saucepan until nearly cold, and stir until it clouds or becomes creamy.

Pour into a shallow tin greased with oil of sweet almonds or unsalted butter to cool. When cold cut to any desired shape.

Or mix grated maple sugar with French cream, and stir in dry confectioners' sugar to make a stiff paste. a Peppermint Creams.

Flavor French cream freely with essence of peppermint and shape into round, flat creams - Wintergreen Creams, Flavor French cream freely with wintergreen essence and color pink. Shape into round, flat forms or mold as desired. - Neapolitan Creams.

Divide French cream into a number of parts.

Tint and flavor these differently, and arrange on waxed paper or a marble slab in the same fashion as layer cake or marble cake. Roll out the mass with a rolling pin or by pressure with the hand to any desired thickness, and the parts will be found to keep their relative positions. Cut to any desired shape.

FRUIT AND NUT CREAMS Fruit Creams. -Chop up any desired fruit as citron, currants, figs, or seedless raisins very fine and mix with French cream while the sugar is being stirred in. Roll the mass on a suitable slab with a rolling pin, and cut or mold to any desired shape.

Fig Creams. - Quarter small figs with a sharp knife so as to leave the quarters connected at the stem. Color and flavor French cream or fondant as desired, roll flat, cut into strips of the thickness of the little finger, cut off pieces somewhat shorter than the fig and place one in each fig, closing the quarters about it.

Dip the whole in French cream or fondant.

Or cut dry figs in strips and wrap the inner seed side around a piece of fondant. Cut to any desired shape.

Chop any desired nut or mixture of nuts very fine, and stir with the sugar into French cream. Mold to fancy shapes and tint or flavor as desired.

Date Creams. - Remove the pits from the dates, split open the end, insert a ball of cream with a clove stuck in the end.

Almond Creams. - Chop the almonds fine and stir with the sugar into French cream, or mold the French cream to fancy shapes and press the almond meat into the side.