Chocolate and Cocoa Recipes 2
CHOCOLATE CARAMEL WALNUTS
(Uncooked Fondant)
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l White of 1 egg,
l 3 tablespoonfuls of maple or caramel syrup,
l 1 tablespoonful of water,
l Sifted confectioner's sugar,
l 1 teaspoonful of vanilla extract,
l 2 or more squares of Baker's Chocolate,
l English walnuts.
Beat the white of egg slightly, add the syrup, water, sugar as needed, the chocolate, melted over hot water, and the vanilla,
also more water if necessary. Work with a silver plated knife and knead until thoroughly mixed, then break off small
pieces of uniform size and roll them into balls, in the hollow of the hand, flatten the balls a little, set the half of an English
walnut upon each, pressing the nut into the candy and thus flattening it still more. The caramel gives the chocolate a
particularly nice flavor.
HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE
Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers," but as depth of chocolate and an
even temperature during the whole time one is at work are essential, it is well, when convenient, to melt a larger quantity
of chocolate. When cold, the unused chocolate may be cut from the dish and set aside for use at a future time. If the
chocolate be at the proper temperature when the centers are dipped in it, it will give a rich, glossy coating free from spots,
and the candies will not have a spreading base. After a few centers have been dipped set them in a cool place to harden.
The necessary utensils are a wire fork and a very small double boiler. The inner dish of the boiler should be of such size
that the melted chocolate will come nearly to the top of it. Break the chocolate in small pieces and surround with warm
water, stir occasionally while melting. When the melted chocolate has cooled to about 80° F. it is ready to use. Drop
whatever is to be coated into the chocolate, with the fork push it below the chocolate, lift out, draw across the edge of the
dish and drop onto a piece of table oil cloth or onto waxed paper. Do not let a drop of water get into the chocolate.
CHOCOLATE DIPPED PEPPERMINTS
(Uncooked Fondant)
Prepare green, white, pink and chocolate colored mints by the first recipe. After they have dried off a little run a spatula
under each and turn to dry the other side. Coat with Baker's "Dot" Chocolate.
GINGER, CHERRY, APRICOT and NUT CHOCOLATES
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l White of 1 egg,
l 2 tablespoonfuls of cold water,
l Sifted confectioner's sugar,
l Almond or rose extract,
l Preserved ginger,
l Candied cherries,
l Candied apricots,
l Halves of almond,
l Halves of pecan nuts,
l ½ a pound of Baker's "Dot" Chocolate.
Use the first four ingredients in making uncooked fondant. (Caramel syrup is a great addition to this fondant, especially if
nuts are to be used. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two
tablespoonfuls of water indicated in the recipe). Work the fondant for some time, then break off little bits and wrap around
small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs. For other candies, roll a piece of the
fondant into a ball, flatten it with the fingers and use to cover a whole pecan or English walnut meat. Set each shape on a
plate as it is finished. They will harden very quickly. Dip these, one by one, in Baker's "Dot" Chocolate and set on an oil
cloth.
CHOCOLATE PEANUT CLUSTERS
Shell a quart of freshly-roasted peanuts and remove the skins. Drop the peanuts, one by one, into the center of a dish of
"Dot" Chocolate made ready for use; lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose, but a
silver oyster fork answers nicely) to make groups of three nuts,—two below, side by side, and one above and between the
others.
CHOCOLATE COATED ALMONDS
Select nuts that are plump at the ends. Use them without blanching. Brush, to remove dust. Melt "Dot" Chocolate and
when cooled properly drop the nuts, one at a time, into the center of it; push the nuts under with the fork, then drop onto
waxed paper or oil cloth. In removing the fork make a design on the top of each nut. These are easily prepared and are
particularly good.
PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS
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l ½ a cup of Sultana raisins,
l 5 figs,
l 1 cup of dates,
l 2 ounces citron,
l 2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts,
one variety or a mixture),
l 1 ½ ounces of Baker's Chocolate,
l 1/3 a cup of confectioner's sugar,
l ¼ a teaspoonful of salt,
l Chocolate Fondant or
l Baker's "Dot" Chocolate.
Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible; remove stones from the dates, the
stem ends from the figs; chop the fruit and nut meats (almonds should be blanched) in a food chopper; add the salt; and the
sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the mass. Add more
sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. Cut into strips an inch wide. Cut the strips
into diamond-shaped pieces (or squares); roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's
"Dot" Chocolate, and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. When rolling the
mixture use confectioner's sugar on board and rolling pin.
STUFFED DATES, CHOCOLATE DIPPED
Cut choice dates open on one side and remove the seeds. Fill the open space in the dates with a strip of preserved ginger or
pineapple, chopped nuts or chopped nuts mixed with white or chocolate fondant; press the dates into a compact form to
keep in the filling, then dip them, one by one, in "Dot" Chocolate.
CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS
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l Oyster crackers, salted preferred, fine-chopped, roasted
peanuts or raisins or 3 or 4 basket figs or a little French fruit
cut in very small bits,
l ½ a pound or more of Baker's "Dot" Chocolate.
Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate, made ready as in previous recipes, and dispose on
oil cloth or waxed paper. For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for
dipping.
TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED
l 3 level tablespoonfuls of granulated gelatine,
l ½ a cup of cold water,
l 2 cups of sugar,
l 2/3 a cup of cold water,
l 1 teaspoonful of ground cinnamon,
l 2 squares of Baker's Chocolate,
l 1 teaspoonful of vanilla extract,
l 1 cup of French candied fruit, cherries, angelica, citron, etc.,
chopped fine.
Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a
cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook
twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the
fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until
the next day. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. Sift confectioner's
sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with
confectioner's sugar; cut into strips, then into small squares. Roll each square in confectioner's sugar. In cutting keep sugar
between the knife and the paste.
CHOICE CHOCOLATE PECAN PRALINES
l 3 cups of granulated sugar,
l 1 cup of cream,
l 1 cup of sugar cooked to caramel,
l 2 squares of Baker's Chocolate,
l 3 cups of pecan nut meats.
Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree, or to 236° F. Add the
chocolate, melted or shaved fine, and beat it in, then pour the mixture onto the cup of sugar cooked to caramel; let the
mixture boil up once, then remove from the fire; add the nut meats and beat until the mass begins to thicken. When cold
enough to hold its shape drop onto an oil cloth or marble, a teaspoonful in a place, and at once set a half nut meat on each.
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Two persons are needed to make these pralines, one to drop the mixture, the other to decorate with the halves of the nuts.
The mixture becomes smooth and firm almost instantly. Maple or brown sugar may be used in place of all or a part of the
quantity of granulated sugar designated.
VASSAR FUDGE
l 2 cups of white granulated sugar,
l 1 cup of cream,
l 1 tablespoonful of butter,
l ¼ a cake of Baker's Premium No. 1 Chocolate.
Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and
constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and beat until
quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces.
SMITH COLLEGE FUDGE
Melt one-quarter cup of butter. Mix together in a separate dish one cup of white sugar, one cup of brown sugar, onequarter
cup of molasses and one-half cup of cream. Add this to the butter, and after it has been brought to a boil continue
boiling for two and one-half minutes, stirring rapidly. Then add two squares of Baker's Premium No. 1 Chocolate, scraped
fine. Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the
fire, add one and one-half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and
set in a cool place.
WELLESLEY MARSHMALLOW FUDGE
Heat two cups of granulated sugar and one cup of rich milk (cream is better). Add two squares of Baker's Chocolate, and
boil until it hardens in cold water. Just before it is done add a small piece of butter, then begin to stir in marshmallows,
crushing and beating them with a spoon. Continue to stir in marshmallows, after the fudge has been taken from the fire,
until half a pound has been stirred into the fudge. Cool in sheets three-quarters of an inch thick, and cut in cubes.
DOUBLE FUDGE
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l 2 cups of granulated sugar,
l 2 squares of Baker's Chocolate,
l ½ a cup of cream,
l 1 tablespoonful of butter.
Boil seven minutes; then beat and spread in buttered tin to cool.
l 2 cups of brown sugar,
l ½ a cup of cream,
l 1 teaspoonful of vanilla extract,
l 1 cup of walnut meats, chopped fine,
l Butter size of a walnut.
Boil ten minutes; then beat and pour on top of fudge already in pan. When cool, cut in squares.
MARBLED FUDGE
l 2 cups of granulated sugar,
l ¼ a cup of glucose (pure corn syrup),
l 1 ½ cups of cream,
l 1 tablespoonful of butter,
l 2 squares of Baker's Chocolate, scraped fine or melted,
l 2 teaspoonfuls of vanilla.
Stir the sugar, glucose and cream over a slack fire until the sugar is melted; move the saucepan to a hotter part of the range
and continue stirring until the mixture boils, then let boil, stirring every three or four minutes very gently, until the
thermometer registers 236° F., or, till a soft ball can be formed in cold water. Remove from the fire and pour one-half of
the mixture over the chocolate. Set both dishes on a cake rack, or on something that will allow the air to circulate below
the dishes. When the mixture cools a little, get some one to beat one dish of the fudge; add a teaspoonful of vanilla to each
dish, and beat until thick and slightly grainy, then put the mixture in a pan, lined with waxed paper, first a little of one and
then of the other, to give a marbled effect. When nearly cold turn from the pan, peel off the paper and cut into cubes.
FUDGE HEARTS OR ROUNDS
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l 2 cups of granulated sugar,
l 1/3 a cup of condensed milk,
l 1/3 a cup of water,
l ¼ a cup of butter,
l 1 ½ squares of Baker's Chocolate,
l 1 teaspoonful of vanilla extract.
Boil the sugar, milk and water to 236° F., or to the "soft ball" degree; stir gently every few minutes; add the butter and let
boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla
and beat the candy until it thickens and begins to sugar. Pour into a pan lined with paper to stand until cooled somewhat;
turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.
MARSHMALLOW FUDGE
1st BATCH
l 2 cups of granulated sugar,
l 1 cup of cream,
l ¼ a teaspoonful of salt,
l 1 tablespoonful of butter,
l 2 squares of Baker's Chocolate,
l 1 teaspoonful of vanilla,
l Nearly half a pound of marshmallows, split in halves.
2nd BATCH
l 2 cups of granulated sugar,
l 1 cup of cream,
l ¼ a teaspoonful of salt,
l 1 tablespoonful of butter,
l 2 squares of Baker's Chocolate,
l 1 teaspoonful of vanilla.
Start with the first batch and when this is nearly boiled enough, set the second batch to cook, preparing it in the same
manner as the first. Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash
down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the
soft ball degree, 236° F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove
to a cake cooler (or two spoon handles to allow a circulation of air below the pan). In the meantime the second batch
should be cooking and the marshmallows be gotten ready. When the first batch is about cold add the vanilla and beat the
candy vigorously until it begins to thicken, then turn it into a pan lined with waxed paper. At once dispose the halves of
marshmallows close together upon the top of the fudge. Soon the other dish of fudge will be ready; set it into cold water
and when nearly cold, add the vanilla and beat as in the first batch, then pour it over the marshmallows. When the whole is
about cold turn it onto a marble, or hardwood board, pull off the paper and cut into cubes. If one is able to work very
quickly, but one batch need be prepared, half of it being spread over the marshmallows.
CHOCOLATE DIPPED FRUIT FUDGE
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FRUIT FUDGE
l 1 ½ cups of granulated sugar,
l 1 cup of Maple Syrup,
l 1 ½ cups of glucose (pure corn syrup),
l ½ a cup of thick cream, or
l 1/3 a cup of milk and 1/4 a cup of butter,
l ¾ a cup of fruit, figs, and candied cherries and apricots, cut
in small pieces.
CHOCOLATE FOR DIPPING
l ½ a cake or more of Baker's "Dot" Chocolate.
Stir the sugar, syrup, glucose and cream until the sugar is melted, cover and let boil three or four minutes, then uncover
and let boil stirring often but very gently until a soft ball may be formed in cold water, or, until the thermometer registers
236° F. Set the saucepan on a cake cooler and when the mixture becomes cool, add the fruit and beat until it becomes
thick, then turn into pans lined with waxed paper. In about fifteen minutes cut into squares. Coat these with the "Dot"
Chocolate.
CHOCOLATE COCOANUT CAKES
l 2/3 a cup of granulated sugar,
l ¼ a cup scant measure of water,
l One cup, less one tablespoonful, of glucose,
l ½ a pound of dessicated cocoanut,
l ½ a pound or Baker's "Dot" Chocolate.
Heat the sugar, water and glucose to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball
degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls, onto
a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with "Dot" Chocolate melted over
hot water and cooled properly. These cakes are very easily coated.
BAKER'S CHOCOLATE "DIVINITY"
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l 1 ½ cups of brown sugar,
l 1 cup of maple syrup,
l ½ a cup of glucose pure corn syrup,
l ½ a cup of water,
l ¼ a teaspoonful of salt,
l The whites of 2 eggs,
l 1 cup of nut meats, chopped fine,
l 2 squares of Baker's Chocolate, broken in pieces.
Let the sugar, syrup, glucose and water stand on the back of the range, stirring occasionally, until the sugar is melted, then
cover and let boil five minutes. Remove the cover and let boil to soft crack, 287° F., or, until when tested in water a ball
that rattles in the cup will be formed. Add the salt and chocolate and beat over the fire, until the chocolate is melted, then
pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile; add the nuts and pour into a pan
lined with waxed paper. In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose)
and cut it into small oblongs or squares. The candy must be stirred constantly during the last of the cooking. In cooking
without a thermometer one is liable to remove the candy from the fire too soon—if this happens, return, egg whites and all,
to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan
lined with paper. On no account let even a few drops of water boil into the candy.
CHOCOLATE NOUGATINES
l 1 cup of granulated sugar,
l ½ a cup of glucose,
l ½ a cup of honey (strained),
l Piece of paraffine size of a pea,
l ¼ a cup of water,
l ¼ a teaspoonful of salt,
l The whites of 2 eggs, beaten dry,
l 1 cup of almond or English walnut meats, chopped fine,
l 1 teaspoonful of vanilla,
l About ½ a pound of Baker's "Dot" Chocolate.
Put the sugar, glucose, honey, paraffine and water over the fire, stir occasionally and let boil to the hard ball degree, about
248° F. Add the salt to the eggs before beating them, and gradually pour on part of the syrup, beating constantly
meanwhile with the egg beater; return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water
or to 290° F. Then turn this gradually onto the eggs, beating constantly meanwhile. Return the whole to the saucepan, set
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over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water. Pour into a buttered
pan a little larger than an ordinary bread pan and set aside to become cold. When cold cut into pieces about an inch and a
quarter long and three-eighths of an inch wide and thick. Coat these with "Dot" Chocolate.
PLAIN CHOCOLATE CARAMELS
l 2 ½ cups of sugar,
l ¾ cup of glucose, (pure corn syrup),
l ½ a cup of butter,
l 1/8 a teaspoonful of cream of tartar,
l 2 ½ cups of whole milk, (not skimmed),
l 2 ½ squares of Baker's Chocolate,
l 1 teaspoonful of vanilla extract.
Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly, and when the mass has
boiled a few moments, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being
added. Stir every few moments and cook to 248° F., or, until when tested in cold water, a hard ball may be formed; add the
chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans. When nearly cold cut
into squares.
CHOCOLATE NUT CARAMELS
l 2 cups of granulated sugar,
l 1 ½ cups of glucose (pure corn syrup),
l 2 cups of cream,
l 1 cup of butter,
l 3 or 4 squares of Baker's Chocolate,
l 1 ½ cups of English walnut meats,
l 2 teaspoonfuls of vanilla extract.
Put the sugar, glucose, one cup of the cream and the butter over the fire; stir and cook until the mixture boils vigorously,
then gradually add the other cup of cream. Do not allow the mixture to stop boiling while the cream is being added. Cook
until the thermometer registers 250° F., stirring gently—move the thermometer, to stir beneath it—every four or five
minutes. Without a thermometer boil until—when tested by dropping a little in cold water—a hard ball may be formed in
the water. Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and
turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick. When nearly cold turn from the
pan and cut into cubes.
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RIBBON CARAMELS
CHOCOLATE LAYERS
l 1 ¼ cups of granulated sugar,
l ½ cup of glucose (pure corn syrup) scant measure,
l ¼ a cup of butter,
l 1/16 a teaspoonful of cream of tartar,
l 1 ¼ cups of rich milk,
l 1 ¼ squares of Baker's Premium Chocolate,
l 1 teaspoonful of vanilla extract.
WHITE LAYER
l 2/3 a cup of granulated sugar,
l ¼ (scant) a cup of water,
l 1 cup, less one tablespoonful, of glucose (pure corn syrup),
l 1/3 a pound of dessicated cocoanut.
Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then
very gradually stir in the rest of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a
cold marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix thoroughly and turn into two wellbuttered
shallow pans. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the
cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble.
Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into
the pans. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about onethird
an inch thick. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose
above the cocoanut layer. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.
FONDANT
l 4 cups of granulated sugar,
l 1 ½ cups of cold water,
l ¼ a teaspoonful of cream of tartar, or 3 drops of acetic acid.
Stir the sugar and water in a saucepan, set on the back part of the range, until the sugar is melted, then draw the saucepan
to a hotter part of the range, and stir until the boiling point is reached; add the cream of tartar or acid and, with the hand or
a cloth wet repeatedly in cold water, wash down the sides of the saucepan, to remove any grains of sugar that have been
thrown there. Cover the saucepan and let boil rapidly three or four minutes. Remove the cover, set in the thermometer—if
one is to be used—and let cook very rapidly to 240° F., or the soft ball degree. Wet the hand in cold water and with it
dampen a marble slab or a large platter, then without jarring the syrup turn it onto the marble or platter. Do not scrape out
the saucepan or allow the last of the syrup to drip from it, as sugary portions will spoil the fondant by making it grainy.
When the syrup is cold, with a metal scraper or a wooden spatula, turn the edges of the mass towards the center, and
continue turning the edges in until the mass begins to thicken and grow white, then work it up into a ball, scraping all the
sugar from the marble onto the mass; knead slightly, then cover closely with a heavy piece of cotton cloth wrung out of
cold water. Let the sugar stand for an hour or longer to ripen, then remove the damp cloth and cut the mass into pieces;
press these closely into a kitchen bowl, cover with a cloth wrung out of water (this cloth must not touch the fondant) and
then with heavy paper. The fondant may be used the next day, but is in better condition after several days, and may be kept
almost indefinitely, if the cloth covering it be wrung out of cold water and replaced once in five or six days. Fondant may
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be used, white or delicately colored with vegetable color-pastes or with chocolate, as frosting for small cakes, or éclairs or
for making candy "centers," to be coated with chocolate or with some of the same fondant tinted and flavored
appropriately.
ALMOND CHOCOLATE CREAMS
CENTERS
l ¼ a cup of blanched almonds, chopped fine,
l ½ a cup of fondant,
l ¼ a teaspoonful of vanilla,
l Confectioner's sugar for kneading and shaping.
CHOCOLATE COATING
l About 1 cup of fondant,
l 2 squares of Baker's Chocolate,
l 1 teaspoonful of vanilla extract,
l Few drops of water, as needed,
l Halves of blanched almonds.
Mix the chopped almonds with the fondant and vanilla; add confectioner's sugar, a little at a time, and knead the mass
thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size. Shape these into
balls a generous half inch in diameter and leave them about an hour to harden on the outside. Put the fondant for the
coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the
vanilla and the water and heat until melted; take out the spoon and put in a dipping fork (a wire fork costing about ten
cents) beat the fondant, to keep it from crusting and drop in a "center;" with the fork cover it with fondant; put the fork
under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and
drop the bon-bon onto waxed paper. Make a design with the fork in taking it from the candy. At once press half of a
blanched almond on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too
thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.
CHERRY CHOCOLATE CREAMS
CENTERS
l ¼ a cup of candied cherries, chopped fine,
l ½ a cup of fondant.
CHOCOLATE COATING
l About one cup of fondant,
l 2 squares of Baker's Chocolate,
l 1 teaspoonful of vanilla extract,
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l Bits of cherry.
Prepare the centers and coat in the same manner as the almond creams.
CHOCOLATE PEPPERMINTS
Melt a little fondant and flavor it to taste with essence of peppermint; leave the mixture white or tint very delicately with
green or pink color-paste. With a teaspoon drop the mixture onto waxed paper to make rounds of the same size—about one
inch and a quarter in diameter—let these stand in a cool place about one hour. Put about a cup of fondant in a double
boiler, add two ounces of chocolate and a teaspoonful of boiling water, then stir (over hot water) until the fondant and
chocolate are melted and evenly mixed together; then drop the peppermints, one by one, into the chocolate mixture, and
remove them with the fork to a piece of oil cloth; let stand until the chocolate is set, when they are ready to use.
FIG-AND-NUT CHOCOLATES
l 5 figs,
l 3 or 4 tablespoonfuls of water or sherry wine,
l ½ a cup of English walnut meats,
l Powdered sugar,
l Fondant,
l 3 or 4 ounces of Baker's Chocolate,
l 1 teaspoonful of vanilla.
Remove the stem and hard place around the blossom end of the figs, and let steam, with the water or wine, in a double
boiler until softened, then add the nuts and chop very fine. Add powdered sugar as is needed to shape the mixture into
balls. Melt the chocolate, using enough to secure the shade of brown desired in the coating and add to the fondant with the
vanilla. Coat the fig-and-nut balls and drop them with the fork onto a piece of oil cloth or waxed paper in the same manner
as the cherry bon-bons. These may be dipped in "Dot" Chocolate instead of fondant.
CHOCOLATE MARSHMALLOWS
Cut the marshmallows in halves, and put them, one by one, cut side down, in chocolate fondant (as prepared for almond
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and cherry chocolate creams), melted over hot water and flavored to taste with vanilla. Beat the chocolate with the fork,
that it may not crust over, lift out the marshmallow, turn it and, in removing the fork, leave its imprint in the chocolate;
sprinkle at once with a little fine-chopped pistachio nut meat. To prepare the nuts, set them over the fire in tepid water to
cover, heat to the boiling point, drain, cover with cold water, then take them up, one by one, and with the thumb and finger
push the meat from the skin.
MAPLE FONDANT ACORNS
l 2 cups of maple syrup,
l 1 ¾ cups of granulated sugar,
l ¾ a cup of cold water,
l Confectioner's sugar,
l 2 or more squares of Baker's Chocolate,
l 1 teaspoon of vanilla,
l About ¼ a cup of fine-chopped almonds, browned in the
oven.
Make fondant of the syrup, granulated sugar and cold water, following the directions given for fondant made of granulated
sugar (cream of tartar or other acid is not required in maple fondant). Work some of the fondant, adding confectioner's
sugar as needed, into cone shapes; let these stand an hour or longer to harden upon the outside. Put a little of the fondant in
a dish over hot water; add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the
fondant, then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper. When all are dipped, lift
the first one dipped from the paper and dip the base again in the chocolate, and then in the chopped-and-browned almonds.
Continue until all have been dipped.
CHOCOLATE ALMOND BARS
l ½ a cup of sugar,
l ¾ a cup of glucose,
l ½ a cup of water,
l (¼ an ounce of paraffine at discretion),
l ½ a cup of blanched almonds, chopped fine,
l 1/3 the recipe for fondant,
l 3 or 4 ozs. of Baker's Chocolate,
l 1 teaspoonful of vanilla.
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Melt the sugar in the water and glucose and let boil to about 252° F., or between a soft and a hard ball. Without the
paraffine cook a little higher than with it. Add the almonds and the vanilla, mix thoroughly and turn onto a marble or
platter over which powdered sugar has been sifted. Turn out the candy in such a way that it will take a rectangular shape
on the marble. When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips,
one by one, to a board and cut them in pieces half or three-quarters of an inch wide. When cold, drop them, sugar side
down, in chocolate fondant prepared for "dipping." With the fork push them below the fondant, lift out, drain as much as
possible, and set onto oil cloth. These improve upon keeping.
ALMOND FONDANT STICKS
l 2 ½ cups of coffee A or granulated sugar,
l ¼ a cup of glucose,
l ½ a cup of water,
l ¼ a pound of almond paste,
l ¼ a pound of Baker's Premium Chocolate,
l 1 teaspoonful of vanilla extract,
l ½ a pound of Baker's "Dot" Chocolate.
Put the sugar, glucose and water over the fire. Stir until the sugar is dissolved. Wash down the sides of the kettle as in
making fondant. Let boil to the soft ball degree or to 238° F. Add the almond paste, cut into small, thin pieces, let boil up
vigorously, then turn onto a damp marble. When nearly cold turn to a cream with a wooden spatula. It will take
considerable time to turn this mixture to fondant. Cover and let stand half an hour. Add the Baker's Premium Chocolate,
melted over hot water, and knead it in thoroughly. Add at the same time the vanilla. The chocolate must be added warm.
At once cut off a portion of the fondant and knead it into a round ball; then roll it lightly under the fingers into a long strip
the shape and size of a lead pencil; form as many of these strips as desired; cut the strips into two-inch lengths and let
stand to become firm. Have ready the "Dot" Chocolate melted over hot water and in this coat the prepared sticks leaving
the surface a little rough.
ALMOND FONDANT BALLS
Roll part of the almond fondant into small balls. Some of the "Dot" Chocolate will be left after dipping the almond
chocolate sticks. Remelt this over hot water, and in it coat the balls lightly. As each ball is coated with the chocolate drop
it onto a plate of chopped pistachio nut meats or of chopped cocoanut (fresh or dessicated). With a spoon sprinkle the
chopped material over the balls.
WALNUT CREAM-CHOCOLATES
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l 2 ½ cups of granulated sugar,
l ½ a cup of condensed milk,
l ½ a cup of water,
l 3 or 4 tablespoonfuls of thick caramel syrup,
l A little water,
l 1 teaspoonful of vanilla,
l ½ a pound of Baker's "Dot" Chocolate.
Put the sugar, condensed milk and water over the fire to boil, stir gently but often, and let cook to the soft ball stage, or to
238°F. Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover
with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and
the vanilla; stir constantly while the mixture becomes warm and thin; add a tablespoonful or two of water, if necessary,
and drop the cream mixture into impressions made in cornstarch. Use two teaspoons to drop the cream. When the candy is
cold, pick it from the starch. With a small brush remove the starch that sticks to the candy shapes. Coat each piece with
"Dot" Chocolate. As each piece is coated and dropped onto the oil cloth, set half an English walnut meat upon the top.
TO MOLD CANDY IN STARCH IMPRESSIONS
Many candies, especially such as are of some variety of fondant, are thin when warm and solidify on the outside when
cold, so that they may be "dipped" or coated with chocolate. To shape candy of this sort, fill a low pan with cornstarch,
making it smooth upon the top. Have ready molds made of plaster paris, glued to a thin strip of wood, press these into the
cornstarch; lift from the starch and repeat the impressions as many times as the space allows. If molds are not available a
thimble, round piece of wood, or the stopper of an oil or vinegar cruet will answer the purpose, though the impressions
must be made one at a time.
CHOCOLATE BUTTER CREAMS
l 2 ½ cups of sugar,
l ½ a cup of water,
l ¼ a cup of glucose,
l ¼ a cup of butter,
l 2 ½ ozs of Baker's Premium Chocolate,
l 2 teaspoonfuls of vanilla,
l ½ a pound of Baker's "Dot" Chocolate.
Put the sugar, water, glucose and butter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or
236° F.; pour on a damp marble and leave until cold; then pour on the Premium Chocolate, melted over hot water, and
with a spatula turn to a cream. This process is longer than with the ordinary fondant. Cover the chocolate fondant with a
bowl and let stand for thirty minutes; knead well and set over the fire in a double boiler; add the vanilla and stir until
melted. The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip
in "Dot" Chocolate. When dropping the chocolate mixture into the starch it should be just soft enough to run level on the
top. If too soft it will not hold its shape in coating.
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FONDANT FOR SOFT CHOCOLATE CREAMS
l 2 ½ cups of sugar,
l 1/3 a cup of glucose (pure corn syrup),
l 1 cup of water.
Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and
finish cooking as in making ordinary fondant. Let cook to 238° F. Turn the syrup onto a damp marble or platter and before
it becomes cold turn to a cream with a wooden spatula. When the fondant begins to stiffen, scrape at once into a bowl and
cover with a damp cloth, but do not let the cloth touch the fondant. Use this fondant in the following recipes.
ROSE CHOCOLATE CREAMS
l Fondant,
l Damask rose color-paste,
l ½ to 1 whole teaspoonful of rose extract,
l ½ a pound of Baker's "Dot" Chocolate.
Put a part or the whole of the fondant into a double boiler over boiling water. With the point of a toothpick take up a little
of the color-paste and add to the fondant; add the extract and stir until the mixture is hot, thin and evenly tinted. With two
teaspoons drop the mixture into impressions made in starch; it should be hot and thin enough to run level on top. When the
shapes are cold, remove from the starch, brush carefully and coat with "Dot" Chocolate.
PISTACHIO CHOCOLATE CREAMS
l Fondant,
l Green color-paste,
l 1 teaspoonful of vanilla extract,
l 1/8 a teaspoonful of almond extract,
l Pistachio nuts in slices and halves,
l ½ a pound of Baker's "Dot" Chocolate.
Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression,
before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.
SURPRISE CHOCOLATE CREAMS
l Fondant,
l Candied or Maraschino cherries,
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l Flavoring of almond or vanilla,
l Chopped peanuts,
l ½ a pound of Baker's "Dot" Chocolate.
Melt the fondant over hot water and add the flavoring. Put a bit of cherry in the bottom of each starch impression, then turn
in the melted fondant, to fill the impressions and have them level on the top. Let the chocolate, broken in bits, be melted
over warm water, then add as many chopped peanuts as can be well stirred into it; let cool to about 80° F. and in it drop the
creams, one at a time; as coated dispose them on table oil cloth or waxed paper.
CHOCOLATE PEANUT BRITTLE
l 1 ½ cups of sugar,
l 2/3 a cup of water,
l ½ a cup of glucose (pure corn syrup),
l 2 level tablespoonfuls of butter,
l ½ a pound of raw shelled peanuts,
l 1 teaspoonful of vanilla extract,
l 1 level teaspoonful of soda,
l 1 tablespoonful of cold water,
l ½ a pound or more of Baker's "Dot" Chocolate.
Put the sugar, water and glucose over the fire; stir till the sugar is dissolved; wash down the sides of the saucepan with a
cloth or the fingers dipped in cold water, cover and let boil three or four minutes, then uncover and let cook to 275° F.
(when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and stir constantly
until the peanuts are nicely browned (or are of the color of well roasted peanuts). Dissolve the soda in the cold water, add
the vanilla and the soda and stir vigorously. When the candy is through foaming, turn it onto a warm and well-oiled marble
or platter. As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible. Loosen it
from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as
thin as possible. Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes. Half of
a roasted peanut may be set upon each piece as coated. Note that the peanuts used in the brittle are raw. The small Spanish
peanuts are the best for this purpose. After the peanuts are shelled, cover them with boiling water, let boil up once, then
skim out and push off the skin, when they are ready to use.
CHOCOLATE POP CORN BALLS
l 1 ½ cups of sugar,
l 1/3 a cup of glucose,
l 2/3 a cup of water,
l 1/3 a cup of molasses,
l 3 tablespoonfuls of butter,
l 3 squares of Baker's Premium Chocolate,
l 1 teaspoonful of vanilla extract,
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l About 4 quarts of popped corn, well salted.
Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan,
cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the
molasses and butter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases,
add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour
onto the popped corn, mixing the two together meanwhile. With buttered hands lightly roll the mixture into small balls.
Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn
warm and in a warm bowl.
CHOCOLATE MOLASSES KISSES
l 2 cups of coffee A sugar,
l 1/3 a cup of glucose, (pure corn syrup),
l 2/3 a cup of water,
l 1 cup of molasses,
l 2 tablespoonfuls of butter,
l ¼ a teaspoonful of salt,
l 4 ounces of Baker's Premium Chocolate,
l 1 tablespoonful of vanilla extract, or
l 1 teaspoonful of essence of peppermint.
Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260°F., or until brittle when
tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or
marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the
fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold;
add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.
