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Fondant Candies: Creamed

Plain fondant, tinted green and flavored with almond, may be used instead of maple fondant, and the base dipped in chopped pistachio nuts. Creamed Fruits Candied fruits Fondant Put fondant in saucepan, add a few drops vanilla, and set over another saucepan of boiling water. Stir until melted, but not hot. Dip candied cherries, or pieces of candied pineapple, pears, or plums in the melted fondant, decorate top with a small piece of fruit, dry on waxed paper, and serve in paper cases.

Creamed Grapes Malaga or Tokay grapes Fondant Remove grapes from bunch, leaving stems as long as possible. Wipe carefully, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place grapes on waxed paper to dry. Serve in paper cases. Creamed Strawberries Fresh strawberries Fondant Wipe selected strawberries, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place strawberries on waxed paper to dry. Serve in paper cases.

Creamed Marzipan Almond paste Walnuts White of egg Fondant To almond paste add white of egg, a very little at a time, and work with a spatula until it is of the right consistency to shape. Form into small balls, press half a nut meat on each side of each ball, and dip in melted fondant colored and flavored as desired.

Creamed Marzipan Blocks Almond paste White of egg Rose color paste Raspberry extract Orange color paste Grated orange rind 1/2 cup sugar 1/4 cup water Melted fondant Paper cases To almond paste add white of egg, a very little at a time, and work with a spatula until it is of right consistency to shape. Divide in three portions; to one add rose color paste to make a deep pink, and a few drops of raspberry extract. To another portion add grated orange rind and orange color paste to make a good color. Roll pieces on slab, with rolling pin, one fourth inch thick and the same shape.

Boil sugar and water until syrup spins a thread. Brush pink layer of paste with syrup, cover with plain layer of paste, brush with syrup, and cover with orange layer. Press under a light weight, cut in cubes, dip in melted fondant, and serve in paper cases.

Glace Nut Creams Glace nuts Fondant Vanilla Almond extract Green color paste Prepare glace pecans or walnuts. Flavor a small portion of fondant with one quarter teaspoon vanilla and a few drops almond extract, and color green. Make into small balls, and press between two glaced nuts. Keep in a cold place, and use if possible the day they are made.

Nut Caramel Rolls Cut a sheet of Vanilla Caramel that is three eighths of an inch thick into strips three eighths of an inch wide and one inch long. Dip in melted fondant, and roll at once in finely chopped walnut meats. Candy, when covered with fondant, should be one and one half inches long.

Plum Creams 4 canned plums Confectioners' sugar Fondant Maraschino cordial Force plums through a sieve, and add confectioners' sugar to make a stiff paste. Shape in small balls, dry on waxed paper, and dip in melted fondant flavored with maraschino cordial.