Homemade
Chocolate Recipes:
Candy:
Almond Fondant Sticks
 (* All measurements should be level.)
Put the sugar, glucose and water over the fire. Stir until the sugar is dissolved.
Wash down the sides of the kettle as in making fondant. Let boil to the soft ball
degree or to 238° F. Add the almond paste, cut into small, thin pieces, let boil
up vigorously, then turn onto a damp marble. When nearly cold turn to a cream with
a wooden spatula. It will take considerable time to turn this mixture to fondant.
Cover and let stand half an hour. Add the Baker's Premium Chocolate, melted over
hot water, and knead it in thoroughly. Add at the same time the vanilla. The chocolate
must be added warm. At once cut off a portion of the fondant and knead it into a
round ball; then roll it lightly under the fingers into a long strip the shape and
size of a lead pencil; form as many of these strips as desired; cut the strips into
two-inch lengths and let stand to become firm. Have ready the "Dot" Chocolate
melted over hot water and in this coat the prepared sticks leaving the surface a
little rough.
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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