Almond Fondant Sticks

Almond Fondant Sticks

Ingredients:
1/4 a cup of glucose,
1/2 a cup of water,
1/4 a pound of almond paste,
1/4 a pound of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract,
1/2 a pound of Baker's "Dot" Chocolate.

Directions:
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,
70
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
[Illustration: 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
[Illustration: WALNUT CREAM CHOCOLATES.]
2−1/2 cups of granulated sugar,