The Candy Cook Book/Chapter 5
CHAPTER V
FONDANT CANDIES
Fondant is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238° F. The best results are secured by the use of a thermometer, but if one is not at hand, test the syrup by dipping a spoon into cold water, then into the syrup, and again into the water. Remove candy from spoon with fingers; if it forms a soft ball that will just keep its shape, the syrup is cooked sufficiently. Saucepan should be removed from fire while tests are being made, that candy may not overcook. Another test is to dip spoon into syrup, then lift about twelve inches above saucepan, letting syrup drop from spoon. If it spins a thread at least eight inches long, it has reached the correct stage for fondant, fudge, or ornamental frosting. The addition of an acid to the boiling sugar causes part of the sugar to change to glucose, giving a finer grain to the candy than can be secured without it. Cream of tartar, acetic acid, or vinegar may be used. Corn syrup or glucose takes the place of acid.
When cooked, the syrup is poured on a marble slab, a large platter, or an agate tray which has been moistened by being wiped over with a damp piece of cheesecloth. The candy should stand until it feels cool when tested with the back of the hand. It is then worked with a broad metal spatula, in a sweeping motion forward and backward until candy becomes sugary. If it is not possible to procure a wide steel spatula, a wooden butter paddle may be used. The mixture should be continually pushed away and brought back, turning the spatula over with each motion. Candy should be kept all together in a mass while being worked. When it becomes too solid to be moved easily with spatula, it may be kneaded with the hands, as bread is kneaded, until it grows soft and creamy and remains in a compact ball. If it lumps and becomes very hard, it was boiled too long. If it remains too soft to handle, it was not boiled long enough. If too hard, the lumps can sometimes be reduced by persistent kneading, or the mixture can be returned to the saucepan with half a cup of hot water, and reboiled to 238° F. If too soft, confectioners' sugar may be added to make it firm enough to handle, or water can be added, and it can be reboiled to 238° F. When it has been worked sufficiently, fondant may be put away in a tightly covered jar, and kept in a cool place for an indefinite time. When used, color, flavor, nuts, and fruit may be added, as desired. With these, an almost endless variety of mints and bonbons can be produced.
- 5 cups sugar
- 1½ cups water
- ¼ teaspoon cream of tartar
Put sugar and water in smooth saucepan, place on range, and stir constantly until boiling point is reached. With a damp cloth or a butter brush dipped in cold water, wash down the sides of the saucepan until every grain of sugar is removed. Add cream of tartar, cover saucepan, and allow candy to steam for three minutes. Remove cover, put in thermometer, and boil rapidly until candy forms a soft ball when tried in cold water, or until thermometer registers 238° F. While syrup is cooking, wipe marble slab or agate tray with a damp cloth. When syrup is ready, pour gently on the slab. Do not allow the last of it. to drip out over what has been poured on the slab, and never scrape out the kettle on the first mixture. Do not disturb the syrup in any way until it is cold. With a spatula or wooden paddle, scrape and turn the syrup toward the center, and continue turning it over and over, working from the edges of the mass. Each time that the syrup is turned over, scrape the slab clean and turn the spatula up and over the mass, occasionally scraping mixture from the spatula with a case knife. It will soon become white and creamy. Knead with the hands until perfectly smooth, cover with a cloth wrung out of cold water, and leave for half an hour. Cut in pieces and put into a stone or glass jar and cover with a wet cloth or glass top. It is better to let it remain two or three days before using, and it may be kept for months in a dry cool place. For making centers and dipping bonbons, see following pages.
- 2 cups sugar
- ½ cup cold water
- 2 drops acetic acid
Proceed as in White Fondant I, using acetic acid in place of cream of tartar.
- 2 cups sugar
- ½ cup boiling water
- ⅛ teaspoon cream of tartar
- ½ teaspoon glycerine
Proceed as in White Fondant I, adding glycerine with cream of tartar, when syrup begins to boil.
- 2 cups sugar
- ⅔ cup milk
- 1 teaspoon corn syrup
- 2 tablespoons butter
Put sugar, milk, corn syrup, and butter in saucepan, and proceed as in White Fondant I.
- 1 cup cold water
- 2 tablespoons ground coffee.
- 2 cups sugar
- ⅛ teaspoon cream of tartar
Put water and coffee in saucepan, heat to boiling point, strain through double cheesecloth, add sugar, and proceed as in White Fondant I.
- 1 cup maple sugar
- 1 cup white sugar
- ½ cup water
- ⅛ teaspoon cream of tartar
Put maple sugar, white sugar, and water in saucepan, and proceed as in White Fondant I.
- 2 cups sugar
- 1 cup heavy cream
- ⅛ teaspoon cream of tartar
Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring constantly to prevent burning, but gently so it will not become granular. Cook to 238° F., or until it forms a soft ball when tried in cold water. Pour on marble slab, agate tray, or large platter which has been slightly moistened by wiping it over with a damp cloth, and leave until cold. With a broad metal spatula or a wooden butter paddle bring the edges of the candy into the center, then work candy back and forth with a long sweep of the spatula until it becomes firm. This takes a much longer time than plain fondant to become creamy. Cover with a damp cloth, let stand half an hour, and use as desired. If not wanted at once for fudge, bonbons, or chocolate cream centers, put in glass jar, cover closely, and keep in a cool place.
Put plain fondant in upper part of double boiler, and melt over hot water, stirring constantly after fondant begins to soften. Do not allow water to boil or fondant to become hot, as it spoils the gloss. Add flavor and color according to amount of fondant used. Drop from tip of teaspoon on wax paper in rounds one and one quarter inches in diameter, or heat a confectioner's funnel by immersing it in hot water, and push a stick into the small opening. Pour in the melted fondant, and drop on wax paper by raising the stick and lowering it quickly when mint is the right size. In this way a large number of mints may be quickly and evenly molded.
- Checkermints, color fondant pale pink, and flavor with oil of wintergreen.
- Chocolate Mints, add melted chocolate to melted fondant until the right color is obtained, and flavor with vanilla.
- Clove Mints, color deep red, and flavor with oil of clove.
- Coffee Mints, use coffee fondant.
- Lemon Mints, color pale yellow, and flavor with lemon extract.
- Lime Mints, color pale green, and flavor with oil of lime.
- Maple Mints, use maple fondant. Chocolate, coffee, and maple mints sometimes have a half walnut put in center, held in place with a drop of fondant.
- Orange Mints, color orange, and flavor with orange extract.
- Peppermints, leave white, and flavor with oil of peppermint.
- Raspberry Mints, color deep pink, and flavor with raspberry.
Any of these mints may be dipped in melted fondant of the same color and flavor, or in melted coating chocolate.
- 2 cups sugar
- ¾ cup water
- Pink color paste
- 6 drops oil of wintergreen
Put sugar, water, and color paste to make a delicate shade in saucepan, stir until dissolved, and bring to boiling point. Wash down sides of saucepan with a butter brush dipped in cold water, and boil until syrup spins a long thread. Add oil of wintergreen, or half a teaspoon of extract, beat until creamy, and drop from tip of spoon on waxed paper.
When mixture becomes too thick to drop, stir over the fire until it will run again, and drop more mints.
Repeat the warming and dropping until mixture is used.
- 2 cups sugar
- ¾ cup boiling water
- 6 drops oil of peppermint
Put sugar and water in granite saucepan, stir until dissolved, and bring to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, and boil until syrup spins a long thread. Add peppermint, beat until creamy, and drop from tip of spoon on waxed paper. When mixture becomes too thick to drop, stir over the fire until it will run. Continue dropping and reheating until mixture is used.
- 2 cups sugar
- ⅓ cup corn syrup
- ½ cup cold water
Put sugar, corn syrup, and cold water in saucepan, and proceed as in White Fondant I. The fondant may be worked before it becomes perfectly cold, and should be put in a jar before it becomes firm, as it is very sticky if left under a wet cloth and kneaded. This makes a soft smooth cream, and is best used by being molded in cornstarch, and coated with chocolate. Be very careful not to get it hot when melting it, or the centers will be hard, instead of creamy.
- 2 cups sugar
- ½ cup hot water
- ¼ teaspoon cream of tartar
- White 1 egg
- ½ teaspoon vanilla
Put sugar, water, and cream of tartar in saucepan, stir until mixed, and bring quickly to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal, and rinsing brush in water as needed. If crystals remain, they are likely to make the fondant grainy. Cover until it has boiled two minutes, remove cover, put in candy thermometer, and cook to 236° F., or until it forms a soft ball when tried in cold water. Pour on a marble slab, large platter, or white agate tray that has been slightly moistened by being wiped with a damp cloth, and let stand undisturbed until candy is nearly cool. Beat egg until stiff, pour on top of candy, add vanilla, and work with broad spatula until very white and creamy. Just before it begins to set, turn it over and over very slowly, working from the edge. When firm, shape at once into small balls, working chopped nuts into it if desired. Drop into confectioners' sugar, rolling around until ball is thoroughly covered, lay on waxed paper, and dip at once in melted chocolate.
This center cream may be melted over hot water and molded in starch as on page 93 if desired, but centers will not be quite as soft and creamy.
- 1½ cups maple sugar
- ¾ cup white sugar
- 1 cup water
- ¼ teaspoon glycerine
- 3 drops acetic acid
- White 1 egg
Put both kinds of sugar and the water in saucepan, stir until dissolved, add glycerine, and stir again. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal. Add acetic acid, cover, and boil two minutes. Remove cover, and boil to 238° F., or until it forms a soft ball when tried in cold water. Finish like Center Cream II.
The name bonbon is given commercially to a candy that is from one to one and one half inches in diameter, and has an outside coating of fondant, and a center of fondant or other candy, with or without nuts and fruit.
Fondant centers are most commonly used, and their preparation is not difficult. Many other kinds of centers may also be coated with fondant, and with different kinds of fondant coating and a few decorations, a large variety of bonbons may be readily secured. The following pages contain many suggestions for making bonbons.
Bonbon centers may be made from any of the fondants or creams given in this chapter or the chapter on Uncooked Candies. Remove the desired amount of fondant from the jar in which it was put to ripen, and color and flavor as suggested below. If firm enough, shape in small balls with a piece of nut, cherry, or other fruit in the center. Leave on a board covered with wax paper until firm enough to dip. It is sometimes wise to let them remain overnight. If too soft to shape, as Center Cream I and II may be, put in a double boiler over hot water, and stir constantly until thin enough to pour. It should be warm but not hot. Prepare starch molds as explained below. A small piece of nut, cherry, or other fruit may be put in each mold. Put the melted fondant into the impressions in the starch, and leave until firm. Remove from starch, and centers are ready to dip.
Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray. Very gently level off the top with a long stick, knife, or ruler. Make impressions in the starch with small plaster molds bought for the purpose from a confectioners' supply house, and fastened to a strip of wood; or with the handle of a knife, a thimble, or other object of the desired size. In making impressions, the molds each time must be slightly pushed away from the preceding impressions, that they may not be disturbed. Pour the liquid candy into the impressions with a teaspoon, or pour candy into a warmed confectioner's funnel, and let it run out into the impressions, checking it by lowering into the opening the stick that comes with the funnel. Leave until firm, remove candies from cornstarch into a large sifter, shake well, and remove remaining starch with a clean brush.
A cheap grade of cornstarch may be provided, and if kept in a closed jar or tin, it may be used over and over again. Flour may be used instead of cornstarch if more convenient, but it is not so satisfactory.
Put the desired amount of fondant in small saucepan or double boiler, set in a larger saucepan of hot water, and stir constantly until melted. Flavor and color as suggested below. Add a few drops of cold water if necessary, to make it thin enough for dipping. The fondant should not be allowed to become hot. Have tray of centers on table at the left, piece of waxed paper on board or tray at right, and the fondant, over hot water, between. With the left hand drop one center at a time into the melted fondant. With a candy dipper, in the right hand, stir until center is entirely covered, then lift up, and put on paper, making a coil on top of each bonbon with the dipper. The whole process of dipping must be done as quickly as possible, and the fondant must be stirred frequently. When the fondant becomes too thick, add a few drops of cold water, and stir well. Occasionally put back on the fire until the water boils underneath. Chopped nuts, a bit of cherry, ginger, or other decoration may be put on top of each bonbon before the fondant hardens. Many suggestions for centers and decorations are given on the following pages.
More fondant should be melted than is required for dipping, that the center may be rolled about and completely covered. The remainder, after all the centers are coated, may be remelted and dropped from a spoon on waxed paper in rounds the size of a half dollar, or be poured into a small buttered pan, and when firm, cut in squares; or shredded cocoanut may be mixed with it, and it can be dropped in rough heaps on wax paper.
When coloring is to be added to plain fondant, take a small portion of color paste on the end of a toothpick, and mix with a small portion of fondant, then mix, a little at a time, with the remaining fondant, using a spatula, until the desired shade is secured. Care should be taken that color is not too deep, as light shades only are desirable for candies.
Flavoring extracts should be added to plain fondant, very carefully, until the desired flavor is secured. With some flavors only a drop is necessary, while with others one or two teaspoons may be required.
- Chocolate
- Vanilla flavor
- Green
- Oil of lime
- Orange flower water
- Vanilla three parts, almond one part
- Lavender
- Violet flavor
- Light brown
- Brown sugar and vanilla
- Coffee flavor
- Maple flavor
- Orange
- Grated orange rind
- Orange extract
- Pink
- Raspberry flavor
- Rose flavor
- Strawberry flavor
- Wintergreen
- White
- Almond flavor
- Candied fruits
- Maraschino flavor
- Peppermint flavor
- Vanilla flavor
- Yellow
- Lemon flavor
- Apricot paste
- Candied fruit
- Cherries
- Citron, small pieces
- Ginger, small pieces
- Limes, small pieces
- Pears, small pieces
- Pineapple, small pieces
- Plums, small pieces
- Candied mixed fruit, chopped
- Canned pineapple, well dried and served at once in paper cases
- Caramels, half size, any kind
- Dried fruits
- Dates, small pieces
- Dates, stuffed and cut in pieces
- Figs, chopped
- Figs, small pieces
- Prunes, two tablespoons mixed with one fourth cup each cherries and nuts, all finely chopped
- Raisins
- Raisins, stuffed with chopped nuts
- Fresh fruits, served at once in paper cases
- Grapes, white, Malaga, or Tokay
- Oranges, small sections
- Strawberries, hulls on
- Fudge, small pieces, any kind
- Green gage paste
- Guava jelly
- Marshmallows
- Mint jelly
- Nuts
- Almond paste
- Almonds, plain
- Almonds, salted
- Almond paste, mixed with twice the amount of fondant
- Brazil nuts, in pieces
- Brazil nuts, whole
- Cocoanut, mixed with fondant
- Peanuts
- Peanut brittle, chopped
- Peanut butter
- Pecans
- Walnuts, halved, plain
- Walnuts, halved, salted
- Penuche, small pieces, any kind
- Two parts cherries and one part citron, chopped and mixed
- Almonds, blanched and halved
- Candied
- Angelica
- Cherry, small piece
- Ginger, small piece
- Mint leaves
- Pineapple, small piece
- Rose leaves
- Violet
- Cocoanut
- Plain
- Colored
- Pecans
- Pistachio nuts
- Chopped
- Whole
- Silver dragées
- Tiny candies
- Walnuts
- Chopped
- Whole
Color and flavor as desired small portions of Opera Fondant. With the hands shape in small balls, putting a piece of nut, cherry, or marshmallow in the center of each ball.
Melt another portion of Opera Fondant in a double boiler over hot water, stirring constantly. Add half a teaspoon of vanilla, and drop centers one at a time in the fondant. Remove with candy dipper or two-tined fork to waxed paper. When enough white bonbons have been made, add a little pink or green color paste and raspberry or almond extract to taste to the melted fondant. Dip more of the centers, stirring the fondant, and reheating it if it becomes too stiff. Then add to remaining fondant one square melted chocolate, and dip remaining balls. In this way a great variety of attractive bonbons may be produced. Other flavors and colors may be used for greater variety, and tops may be decorated with small pieces of nuts or cherries if desired. The centers may also be dipped in melted coating chocolate. White Fondants I, II, or III may be used instead of Opera Fondant.
- 4½ tablespoons sugar
- 3 tablespoons corn syrup
- ¼ cup water
- 1½ cups shredded cocoanut
- 1 teaspoon butter
- ¼ teaspoon vanilla
Put sugar, corn syrup, and water in saucepan, and stir until mixture boils. Wash down sides of saucepan with a butter brush dipped in cold water, and cook to 238° F., or until mixture forms a soft ball when tried in cold water. Remove from fire, add cocoanut, butter, and vanilla, and stir just enough to mix the ingredients but not enough to cause it to become sugary. When well mixed spread on marble slab or platter, and when cold mold into small balls and lay on wax paper. Dip in melted fondant or melted coating chocolate. If centers are not too stiff, they should become very soft and sticky inside their coating.
Dip Cocoanut Centers in melted colored fondant, then roll in cocoanut colored the same as the fondant.
Sprinkle shredded cocoanut on a sheet of white paper. Add a little color paste diluted with a few drops of water, and rub evenly through the cocoanut. Dry slowly, and store in covered glass jars. Colored cocoanut may be used on the outside of bonbons, creams, stuffed dates, and frosted cakes.
- Marshmallows
- Oil of peppermint
- Fondant
- Ornamental frosting
Cut marshmallows in two crosswise, and flavor each piece by touching the cut surface with a small wooden skewer which has been dipped into a bottle of oil of peppermint. Arrange marshmallows in layers in a box, cover, and let stand overnight. Melt fondant by stirring in a saucepan over hot water, dip each piece separately, lay on waxed paper, and when all are dipped decorate if desired with tiny flowers made by forcing ornamental frosting through paper tubes. (See Chapter XVI.)
Cut marshmallows in halves, dip in fondant flavored with violet extract and colored delicately with violet color paste. Put on wax paper, and decorate tops with a piece each of candied violet and angelica before fondant becomes firm.
Dip bonbon centers made of Center Cream I or II in melted fondant to which has been added chopped candied cherries, candied pineapple, nuts, dates, or figs, and drop on wax paper.
- Maple fondant
- Blanched almonds
Make centers of maple fondant the size and shape of small acorns. When dry dip in maple fondant, melted by stirring it in a saucepan over hot water. When all are dipped, beginning with the first one, dip the base again in melted fondant and then in finely chopped almonds.
Plain fondant, tinted green and flavored with almond, may be used instead of maple fondant, and the base dipped in chopped pistachio nuts.
- Candied fruits
- Fondant
Put fondant in saucepan, add a few drops vanilla, and set over another saucepan of boiling water. Stir until melted, but not hot. Dip candied cherries, or pieces of candied pineapple, pears, or plums in the melted fondant, decorate top with a small piece of fruit, dry on waxed paper, and serve in paper cases.
- Malaga or Tokay grapes
- Fondant
Remove grapes from bunch, leaving stems as long as possible. Wipe carefully, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place grapes on waxed paper to dry. Serve in paper cases.
- Fresh strawberries
- Fondant
Wipe selected strawberries, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place strawberries on waxed paper to dry. Serve in paper cases.
- Almond paste
- White of egg
- Walnuts
- Fondant
To almond paste add white of egg, a very little at a time, and work with a spatula until it is of the right consistency to shape. Form into small balls, press half a nut meat on each side of each ball, and dip in melted fondant colored and flavored as desired.
- Almond paste
- White of egg
- Rose color paste
- Raspberry extract
- Orange color paste
- Grated orange rind
- ½ cup sugar
- ¼ cup water
- Melted fondant
- Paper cases
To almond paste add white of egg, a very little at a time, and work with a spatula until it is of right consistency to shape. Divide in three portions; to one add rose color paste to make a deep pink, and a few drops of raspberry extract. To another portion add grated orange rind and orange color paste to make a good color. Roll pieces on slab, with rolling pin, one fourth inch thick and the same shape.
Boil sugar and water until syrup spins a thread. Brush pink layer of paste with syrup, cover with plain layer of paste, brush with syrup, and cover with orange layer. Press under a light weight, cut in cubes, dip in melted fondant, and serve in paper cases.
- Glacé nuts
- Fondant
- Vanilla
- Almond extract
- Green color paste
Prepare glacé pecans or walnuts (see page 138). Flavor a small portion of fondant with one quarter teaspoon vanilla and a few drops almond extract, and color green. Make into small balls, and press between two glacéd nuts. Keep in a cold place, and use if possible the day they are made.
Cut a sheet of Vanilla Caramel that is three eighths of an inch thick into strips three eighths of an inch wide and one inch long. Dip in melted fondant, and roll at once in finely chopped walnut meats. Candy, when covered with fondant, should be one and one half inches long.
- 4 canned plums
- Confectioners' sugar
- Fondant
- Maraschino cordial
Force plums through a sieve, and add confectioners' sugar to make a stiff paste. Shape in small balls, dry on waxed paper, and dip in melted fondant flavored with maraschino cordial.