French Cream Candy Recipe

(uncooked.)



Mix whites of two eggs and their bulk in water in a large bowl; beat

very well, add a dessert spoon vanilla and about two pounds "XXX"

confectioners' sugar (finest grade of powdered sugar), well sifted;

beat well, and the paste is ready. Take half a pound of dates, remove

stones, put in a piece of the candy paste and roll each one in

granulated sugar.



For Fig Candy, split half a pound of figs, place a layer of the dough

on a board (first sprinkle well with powdered sugar to prevent its

adhering), then a layer of figs, again a layer of dough, and cut in

squares.



Nuts of any kind may be made up into candy by using the meats for the

foundation or inside of little balls of paste, and then roll in

coarse sugar; set each kind out in a cool place to harden.



For Chocolate Creams roll any number of balls size of small marbles

from the dough, and when they are hardened, dip with a fork into some

Baker's chocolate melted on the stove. Be careful not to allow it

To boil; better to melt it in a little cup placed in a pan of hot

Water on the stove. Or make a caramel of three-fourths pint sugar,

one-third pint milk, two tablespoons butter, and one square chocolate.

Boil twenty minutes and add one teaspoon vanilla. Remove from fire,

place in a pan of hot water, and dip in the little balls.



Cocoanut Candy may be made by rolling out another portion of the

dough on the floured board, sprinkle with cocoanut, roll a few times

with the roller, and cut into squares.



A mixture of cocoanut and nuts chopped fine makes a delicious candy.



For English Walnut Candy split the walnuts, shape some of the dough

into round flat balls, place a half of the nut on each and press

firmly. Use hickory-nut meats for Hickory-Nut Candy.

Vote