Homemade
Chocolate Recipes:
Candy:
Chocolate Caramel Walnuts
[The original old
recipe called for uncooked eggs, which is not safe these days. Click here for a recipe for fondant.
Below is the remainder of the original recipe. Adjust measurements as needed. Read
this for
more instructions on how to make fondant.]
ORIGINAL RECIPE, contd.
(to your fondant, add:)
- 3 tablespoonfuls
of maple or caramel syrup,
- 1 tablespoonful of
water,
- Sifted confectioner's
sugar,
- 1 teaspoonful of
vanilla extract,
- 2 or more squares
of Baker's
Chocolate,
- English walnuts.
To your fondant, add the syrup, water, sugar as needed, the chocolate, melted over
hot water, and the vanilla, also more water if necessary. Work with a silver plated
knife and knead until thoroughly mixed, then break off small pieces of uniform size
and roll them into balls, in the hollow of the hand, flatten the balls a little,
set the half of an English walnut upon each, pressing the nut into the candy and
thus flattening it still more. The caramel gives the chocolate a particularly nice
flavor.
Recipe Credit: Mrs. Janet McKenzie Hill
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Dot Chocolate" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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