Food recipes
Maple Fondant
Maple Fondant
Ingredients:
1 cup hot water
11/4 lbs. sugar
1/4 teaspoon cream of
Directions:
tartar
Break maple sugar in pieces and add to remaining ingredients. Boil, and work same as White
Fondant.
47
Bonbons
The centres of bonbons are made of fondant shaped in small balls. If White Fondant is used,
flavor as desired,−vanilla being usually preferred. For cocoanut centres, work as much
shredded cocoanut as possible into a small quantity of fondant; for nut centres, surround
pieces
of nut meat with fondant, using just enough to cover. French candied cherries are often used
in
this way. Allow balls to stand over night, and dip the following day.
48
To Dip Bonbons. Put fondant in saucepan, and melt over hot water; color and flavor as
Chapter XXXIII − FANCY CAKES AND CONFECTIONS 639
The 1918 Fanny Farmer Cookbook
desired. In coloring fondant, dip a small wooden skewer in coloring paste, take up a small
quantity, and dip skewer in fondant. If car is not taken, the color is apt to be too intense.
During
dipping, keep fondant over hot water that it may be kept of right consistency. For dipping, use
a
two−tined fork or confectioners’ bonbon dipper. Drop centres in fondant one at a time, stir
until
covered, remove from fondant, put on oiled paper, and bring end of dipper over the top of
bonbon, thus leaving a tail−piece which shows that bonbons have been hand dipped. Stir
fondant
between dippings to prevent a crust from forming.
49
Cream Mints
Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove,
cinnamon, or orange, and color if desired. Drop from tip of spoon on oiled paper.
Confectioners
use rubber moulds for shaping cream mints; but these are expensive for home use, unless one
is
to make mints in large quantities.
50
Rose Cream Mints
11/2 cups sugar
White 1 egg
Ingredients:
1 cup hot water
11/4 lbs. sugar
1/4 teaspoon cream of
Directions:
tartar
Break maple sugar in pieces and add to remaining ingredients. Boil, and work same as White
Fondant.
47
Bonbons
The centres of bonbons are made of fondant shaped in small balls. If White Fondant is used,
flavor as desired,−vanilla being usually preferred. For cocoanut centres, work as much
shredded cocoanut as possible into a small quantity of fondant; for nut centres, surround
pieces
of nut meat with fondant, using just enough to cover. French candied cherries are often used
in
this way. Allow balls to stand over night, and dip the following day.
48
To Dip Bonbons. Put fondant in saucepan, and melt over hot water; color and flavor as
Chapter XXXIII − FANCY CAKES AND CONFECTIONS 639
The 1918 Fanny Farmer Cookbook
desired. In coloring fondant, dip a small wooden skewer in coloring paste, take up a small
quantity, and dip skewer in fondant. If car is not taken, the color is apt to be too intense.
During
dipping, keep fondant over hot water that it may be kept of right consistency. For dipping, use
a
two−tined fork or confectioners’ bonbon dipper. Drop centres in fondant one at a time, stir
until
covered, remove from fondant, put on oiled paper, and bring end of dipper over the top of
bonbon, thus leaving a tail−piece which shows that bonbons have been hand dipped. Stir
fondant
between dippings to prevent a crust from forming.
49
Cream Mints
Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove,
cinnamon, or orange, and color if desired. Drop from tip of spoon on oiled paper.
Confectioners
use rubber moulds for shaping cream mints; but these are expensive for home use, unless one
is
to make mints in large quantities.
50
Rose Cream Mints
11/2 cups sugar
White 1 egg
Printed from https://recipe.bluelayer.org/recipe/62140/maple-fondant