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Uncooked Candies: Creams
Fondant may be colored by the addition of pink, green, yellow, lavender, or orange color paste, and other flavors may be used instead of vanilla. Almond Creams Almonds Fondant Plain or colored granulated sugar Blanch almonds and place one on each side of a small ball of fondant, or cover almonds with fondant, shape like a very small egg, and roll in granulated sugar.
Cherry Creams I Fondant Candied cherries Take fondant, cooked or uncooked, of any color or flavor, roll out one eighth inch thick, shape with round cutter one and one half inches in diameter, and roll around cherry, leaving a small portion exposed. Place in paper cases. Vanilla, coffee, and pistachio fondant look particularly well with the cherries.
Cherry Creams II Select as many firm, smooth, candied cherries as are desired. Cut each cherry, starting at the open end, into four sections, and separate into petals. Make a tiny hole at the other end, and insert a strip of angelica one and half inches long for a stem. Place a small ball of fondant between the petals, and arrange on a doily, or use on top of a box of bonbons.
Cherry Creams III Cut candied cherries almost in two; between the halves of each cherry place a flat ball of fondant, press together gently, and roll in coarse granulated sugar.
Uncooked Cocoanut Creams 3 tablespoons heavy cream Lavender color paste 1 cup confectioners' sugar 1/2 teaspoon violet essence or vanilla 1 cup shredded cocoanut Color the heavy cream a deep shade of lavender, add flavoring and cocoanut, and let stand ten minutes. Then add sifted sugar, heat over hot water until softened, and drop from the tip of a fork on wax paper, in rough balls the size of a chocolate cream. Leave until firm. Color paste may be omitted, or other colors may be used instead of lavender.
Coffee Creams 4 tablespoons water 2 tablespoons ground coffee 1 1/2 cups confectioners' sugar Put water and coffee in a saucepan, bring to the boiling point, boil two minutes, and strain through double cheesecloth. Add sufficient confectioners' sugar to stiffen, and knead until smooth. Use for walnut, pecan, or cherry creams, as centers for chocolates or bonbons, or roll out one fourth inch thick, cut with a small round cutter, and roll in granulated sugar. Date Creams Dates Fondant Chopped nuts Wash dates and remove stones. Fondant, either cooked or uncooked, may be used. Flavor and color fondant as desired, roll in small cylinders, put into the dates where the stone was removed, and roll in granulated sugar. Pile on a bonbon dish, or pack in layers in a candy box with waxed paper between each layer. Chopped nuts may be mixed with the fondant, or the edge of the fondant projecting from the date may be dipped in chopped nuts. Uncooked Fudge 7 ounces sweet coating chocolate 1 tablespoon butter 1 cup confectioners' sugar 2 eggs 1 cup English walnut meats 1 1/2 teaspoons vanilla Melt chocolate over hot water, add butter, sugar, yolks of eggs beaten until thick and lemon colored, whites of eggs beaten stiff, walnuts cut in pieces, and vanilla. Spread in buttered pan, and when firm cut in squares. This fudge is always soft and creamy.