Homemade
Chocolate Recipes:
Candy:
Chocolate Butter Creams
 (* All measurements should be level.)
Put the sugar, water, glucose and butter over the fire; stir until the sugar is melted,
then cook to the soft ball degree, or 236° F.; pour on a damp marble and leave
until cold; then pour on the Premium Chocolate, melted over hot water, and with a
spatula turn to a cream. This process is longer than with the ordinary fondant. Cover
the chocolate fondant with a bowl and let stand for thirty minutes; knead well and
set over the fire in a double boiler; add the vanilla and stir until melted. The
mixture is now ready to be dropped into small impressions in starch; when cold and
brushed free of starch dip in "Dot" Chocolate. When dropping the chocolate
mixture into the starch it should be just soft enough to run level on the top. If
too soft it will not hold its shape in coating.
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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