Chocolate Creams Recipe ingredients

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To prepare this Chocolate Creams Recipe, first prepare Plain Fondant. Divide into three or four parts--flavor one with vanilla, another with raspberry and color pink with vegetable coloring. Make peppermints of another portion and add chopped, desiccated coconut or nuts to the remainder. Form into small centers and let stand over night to become firm. The next day, melt a pound of dipping or confectioners chocolate in a double boiler, adding one-fifth of a bar of cocoa butter. Cool the chocolate, beating frequently, until it is the consistency of Karo. Dip the centers in quickly, using a fork, hatpin, or the hands, and cool on paraffin paper.

Plain Fondant

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4 cups granulated sugar

1 cup Karo, Red Label

1 cup boiling water

1/4 teaspoon cream of tartar

Combine the ingredients. Stir until dissolved and beat to boiling point. Boil without stirring until a little, when tried in cold water, forms a soft ball, 238 degrees F. Pour onto a large platter slightly oiled with Mazola; cool until luke warm. Beat with a spoon or whisk, until creamy, then knead with the hands so it will not crumble. Put into a bowl lightly oiled with Mazola, cover and do not use for twenty-four hours. Then divide into portions, flavor, stand the bowl in warm water, color if desired, and use in making bonbons, etc. As this fondant contains Karo, it will not become grainy.