Chapter 155
FONDANT
5 lb. sugar 1 qt. water 6 drops acetic acid or 1/4 tsp. cream tartar
Mix the sugar, water, and acetic acid or cream of tartar. Place over the fire and, as in Fig. 5, stir until the sugar is dissolved. Just before the mixture begins to boil, wash down the sides of the kettle with a wet cloth, as shown in Fig. 6. Then place a lid over the kettle and cook until almost ready to test. Remove the cover and, as in Fig. 7, insert a thermometer, which should register 238 degrees. If the fondant is to be stored for some time, it may be boiled to 240 degrees, but for general use a mixture that reaches a temperature of 238 degrees will be the most satisfactory. If the water test is applied, as in Fig. 8, the mixture should form a firm ball that can be easily held in the fingers. Just before the boiling is completed, cool a large platter or a slab and moisten it by wetting it with a damp cloth.
[Ill.u.s.tration: FIG. 7]
No time should intervene between the end of the boiling and the removal of the sirup from the stove, for every second that the sirup is allowed to stand over the hot burner before it is poured out will raise the temperature. Pour quickly on the platter, as in Fig. 9, and do not allow it to drip. If some sirup is left in the pan, utilize it for something else, rather than allow it to drop on the surface of the candy in the platter or slab. It is at this point that crystallization begins, and the fondant, instead of being creamy, will become grainy. Cool as quickly as possible, so as to lessen the chances for crystallization to begin, and do not disturb the sirup in any way during the cooling. The best way in which to accomplish this is to put the platter in a cool place and make it perfectly level before the sirup is poured into it.
[Ill.u.s.tration: FIG. 8]
[Ill.u.s.tration: FIG. 9]
When the mixture has cooled to the extent that it no longer retains any heat, it is ready to be stirred. As already explained, a putty knife or a wallpaper sc.r.a.per is the most satisfactory utensil to use for this purpose, especially if a large batch is being made. However, a small batch may be stirred very successfully with a case knife. With whatever utensil is selected, sc.r.a.pe the fondant up into a heap, and then, as in Fig. 10, start the working. See that all parts are worked alike.
Continue the operation, occasionally sc.r.a.ping off the knife or the paddle used. The first indication of the creaming stage will be a cloudy look in the mixture and a slight thinning of it, so that the work will be easier for a few minutes. It will then gradually begin to harden, and when the end of the work is reached the hardening will progress rapidly.
At this stage, try to get the ma.s.s together, see that no loose fragments cling to the platter, and pile all into a heap. By the time the working is completed, the candy will be rather hard and will look as if it can never be worked into a soft, creamy candy. It will become soft, however, by the proper treatment.
[Ill.u.s.tration: FIG. 10]
[Ill.u.s.tration: FIG. 11]
Wring a clean towel or napkin out of cold water, and, as in Fig. 11, place it tightly over the ma.s.s of fondant and tuck it in securely around the edges. Allow the candy to stand for an hour in this way. At the end of this time it will be sufficiently moist to work in any desired way.
With a knife or a sc.r.a.per, break it off into pieces of a size that can be handled well at one time and work each one of these soft by squeezing it in the manner shown in Fig. 12. When all of the pieces have been worked soft, pack them into a bowl and continue working until all the fondant has been worked together and is soft. Over the top of the bowl, as shown in Fig. 13, place a damp cloth and cover this with a plate or an earthen cover. Set away in some place where it will remain cool, but will not become too moist, until it is desired for further use.
[Ill.u.s.tration: FIG. 12]
The four recipes that follow show how fondant can be made up into attractive as well as delicious confections. They will doubtless give the housewife other ideas as to ways of preparing candies from this foundation material.
102. BONBONS.--In a broad sense, bonbons mean candy or confections in general, but it is also the name of candies made out of colored and flavored fondant. Sometimes they are made small and dainty and are decorated with a nut meat or a piece of maraschino or candied cherry or candied pineapple. Again, centers may be made that contain coconut, nuts, figs, dates, raisins, etc., and these then dipped in some of the fondant that has been colored, flavored, and melted.
[Ill.u.s.tration: FIG. 13]
103. When bonbons are to be made, remove fondant in pieces from the utensil in which it has been stored. Work it with the hands as it was worked when put away and add the desired coloring and flavoring at this time. If simple bonbons are to be made, form the colored and flavored fondant into tiny b.a.l.l.s, place them on oiled paper, and press a nut or a piece of maraschino or candied cherry or candied pineapple on top.
104. To make more elaborate bonbons, form, as in Fig. 14, small round centers out of the fondant to which have been added such materials as dates, figs, raisins, nuts, or coconut, or any combination of these.
Only enough fondant should be used to make the other materials stick together. Then, in a double boiler, color, flavor, and melt some of the fondant and, with a coating or other fork, drop the centers into this melted cream. When thoroughly coated, remove, and place on waxed paper.
While warm, a piece of nut or candied fruit may be placed on the top of each one. If it is desired not to use fondant in the centers, the nuts or candied fruits themselves may be dipped into the melted bonbon cream and then placed on waxed paper to harden.
[Ill.u.s.tration: FIG. 14] [Ill.u.s.tration: FIG. 15]
105. RECEPTION WAFERS.--Thin wafers made of fondant are a confection much used at parties, receptions, and similar social gatherings. One variety of these is colored pink and flavored with wintergreen, while another is flavored with peppermint and not colored in any way. Other colors and flavors may also be made if desired, but the usual kinds are the pink and white ones.
Divide the ma.s.s of fondant to be used into two parts and color one
Sometimes it will be found that two wafers can be dropped from the same spoonful before the material becomes too cold to pour, but usually it is necessary to dip a fresh spoonful for each wafer. As the fondant hardens on the back of the spoon it should be sc.r.a.ped off and put back into the double boiler. A comparatively small amount of fondant should be melted at one time in order to provide against its becoming sugary, but if it shows any signs of this condition the double boiler should be emptied and thoroughly cleaned before more of the fondant is melted in it.
106. RAINBOW DELIGHT.--An especially attractive candy that has fondant for its foundation is rainbow delight. As may be inferred from its name, candy of this kind is in several colors.
To make rainbow delight, divide fondant into three parts. Flavor one with vanilla and to it add chopped nuts. Flavor the second with strawberry, color it pink, and, if desired, add shredded coconut. To the third, add melted bitter chocolate until it is as dark as preferred.
Line a small bread pan or a box as smoothly as possible with waxed paper, place the white fondant in the bottom, and press it down into a layer. Over this put the chocolate fondant, press this into a layer, and on top of it place the pink candy. After making the ma.s.s smooth and even, allow it to remain where it will be cold until it is set. Then remove it from the pan or box by turning it out on a surface that has been slightly dusted with confectioner's sugar. Have coating chocolate melted and cover the surface of three sides of the candy with a thick layer of the chocolate. If, when the chocolate becomes dry and hard, it seems a little thin, give it a second coating.
When it is entirely cold, turn the candy over and coat the remaining side. To serve, cut into slices and cut each slice into pieces.
107. TUTTI-FRUTTI ROLLS.--Another very good candy that can be made from fondant is tutti-frutti roll. Secure nuts, cherries, candied pineapple, and citron, chop them fine, and to them add shredded coconut. Work these in any quant.i.ty desired into the fondant until all are worked through evenly and then flavor with vanilla. Shape the ma.s.s into a roll and let it stand until it is well set. Then coat it with coating chocolate. When it has become cold, turn it over and coat the bottom. To serve tutti-frutti roll, cut it into slices.
108. OPERA CREAM.--No more delicious cream candy can be made than that known as opera cream. This may be colored and flavored in many different ways or made up in various forms. When chocolate is added to it, a better fudge than the ordinary kinds is the result. Sufficient time should be allowed for the making of opera cream, for it is necessary that this candy stand for several hours before it is worked up.
OPERA CREAM
4 c. sugar 1/8 tsp. cream of tartar 2 Tb. corn sirup 1 pt. thin cream Vanilla
Mix the sugar and the cream of tartar, add the sirup and cream, and cook over a hot fire. Watch closely to see whether the cream looks as if it might curd, and if it does, beat rapidly with a rotary beater. Do not stir after the boiling has begun unless it is necessary to keep the mixture from sticking to the pan. Boil until a very hard ball will form in water or until it registers 240 degrees on the thermometer. Moisten a large, flat platter or a marble slab, pour the mixture on it, and allow it to remain until it is entirely cool, disturbing it in no way during this cooling. When cool, work up with a putty knife or a similar utensil in the same manner as for fondant until it becomes hard and creamy.
Place all in a heap in the center of the slab or platter and cover closely with a damp cloth, a clean towel being desirable for this purpose. Allow it to stand for about 2 hours, and then work it with the hands, being careful to remove any lumps that it might contain.
The cream is now ready to be worked up in any desirable way. Divide it into small batches, and then flavor and color it or work melted chocolate into it. Press it into a layer about 1 inch thick in a shallow box lined with waxed paper or a pan that has been b.u.t.tered, cut it into squares, and allow it to stand for a few hours. Then remove and serve.
109. CENTER CREAM.--An excellent cream candy for the centers of chocolates is given in the accompanying recipe. As molds are necessary in its preparation, it is more difficult to make than fondant, but success can be had with this as well as with other candies.
The cream used for these centers may be colored and flavored in any desirable way. It is somewhat firm while being handled, but will be found to soften after it has been made up and coated. It can be handled better if it is made 3 or 4 days before it is desired for use. As will be noted, the recipe is given in a fairly large quant.i.ty, for it is preferable to make a good-sized amount of the cream at a time; but it need not all be used up at once.
CENTER CREAM
8 c. sugar 2 c. glucose or corn sirup 3 c. water
Mix the sugar, glucose or corn sirup, and water and proceed in the same way as for fondant. Boil until the thermometer registers 234 or 236 degrees or a ball that is not quite so firm as for fondant will form in cold water. Pour on a moistened platter or slab to cool. Then cream in the same manner as for fondant, but allow more time for this part of the work, as the glucose does not cream rapidly. Just before it hardens, pour it into a crock or a bowl, place a damp cloth over the top of the bowl, and put away for a couple of days.
110. The molds for shaping center creams are formed in a thick layer of corn starch by means of a device that may be bought from a candy-making supply house or made at home. This device consists of a long strip with projections that may be pushed into the corn starch to make neatly shaped holes, or molds. These projections are s.p.a.ced about 1 inch apart, so that the walls between the corn-starch molds will not fall down when the center-cream mixture is poured into them. A long stick, such as a ruler or a yardstick, and either corks of different sizes or plaster of Paris may be employed to make such a device. If corks are to be used, simply glue them to the stick, s.p.a.cing them about 1 inch apart. If plaster of Paris is to be used, fill small receptacles about the size and shape of chocolate creams with a thin mixture of plaster of Paris and water and allow it to set. When hard, remove the plaster-of-Paris shapes and glue them to the stick, s.p.a.cing them the same distance as mentioned for the corks. The home-made device will answer the same purpose as one that is bought, and is much less expensive.
111. When it is desired to make up the creams, sift corn starch into a pan to form a thick layer, making it perfectly level on top with the straight edge of a knife. Then make depressions, or molds, in the corn starch by pressing into it the device just described. Make as many rows of molds as the s.p.a.ce will permit, but do not make them so close together as to weaken the walls between the molds. Melt some of the center cream in a double boiler, color and flavor as desired, and pour into the molds made in the corn starch. Allow the centers to remain until they become hard in the molds. Then pick them out, blow off the corn starch, and set aside until ready to coat. Continue making centers in this way until all the cream is used up, resifting the corn starch and making new molds each time. Then coat with chocolate in the usual way.
112. ORIENTALS.--Delicious chocolate creams known as orientals can be made by the amateur if a little care is exercised. It should be remembered, however, that these cannot be made successfully on a damp day and that it is somewhat difficult to make them in warm weather. A clear, cold day is required for satisfactory results. Unlike fondant, these creams must be made up at once, so it will be necessary to allow sufficient time not only for the cooking and creaming processes, but also for the making and coating as well. After being made up, however, they should be allowed to stand for 3 or 4 days, as they, like many other cream candies, improve upon standing.
Since these centers are very sweet, a slightly bitter chocolate is the best kind with which to coat them. Confectioner's bitter-sweet chocolate will be found to be the most satisfactory, but if this cannot be procured, bitter chocolate may be mixed with sweet coating chocolate.
ORIENTALS
5 c. granulated sugar 2 c. water 1 tsp. glycerine 6 drops acetic acid 2 egg whites Vanilla
Put the sugar, water, and glycerine over the fire and stir until the sugar is dissolved. Wash down the sides of the kettle with a cloth, and just as the mixture begins to boil, add the acetic acid. Place a cover over the pan and allow the mixture to boil until a temperature of 238 degrees is reached on the thermometer or a firm ball that can be easily held in the fingers will form. Pour out on a slab or a platter to cool, and when perfectly cool begin to work it as for fondant, but first beat the egg whites until they are stiff. As soon as the candy is collected into a ma.s.s, pour the egg whites over it, as shown in Fig. 16. Continue to work the candy until all of the egg white is worked in. Add the vanilla during this process. If the mixture seems stiff and the eggs do not work in, continue with a little patience, for they will eventually combine with the candy. Because of the eggs, oriental cream is whiter than bonbon cream, and so it is a little difficult to tell just when it is beginning to get creamy. However, it softens a little as it begins to set, just as fondant does. At this point work slowly, and as it hardens get it into a ma.s.s in the center of the slab. When completely worked, it will not be so hard as fondant. Make it up at once into small, round centers, and as they are made place them on pieces of oiled paper to become dry. Chopped nuts may be added to the filling if desired before it is made up. As soon as it is possible to handle the centers, coat them with chocolate in the usual way. Be careful to cover the entire surface with chocolate, for otherwise the quality of the center will deteriorate. A good plan is to wrap candies of this kind in waxed paper, especially if they are to be packed in boxes, for then they will not be so likely to crush.
[Ill.u.s.tration: FIG. 16]
113. UNCOOKED FONDANT.--A fairly satisfactory subst.i.tute for fondant can be made by moistening confectioner's sugar with egg white or sweet cream. A very fine sugar must be secured for this purpose or the candy will be granular, and even then the result will not be so satisfactory as in the case of cooked fondant properly made. Uncooked fondant, too, is more limited in its uses than cooked fondant, for it cannot be melted and used for bonbons.
UNCOOKED FONDANT
x.x.xX sugar Egg white or sweet cream