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The Candy Cook Book

green paper hulls, potatoes, — the eyes made with a skewer, and the whole rolled in cinnamon, — tiny pumpkins, walnuts, chestnuts, radishes, mushrooms, and many other shapes may be made with this mixture. The paste may be colored before modeling, and shaped into roses, jonquils, poinsettias, and other flowers, and used for decorating cakes and candies.

Chocolate Acorns
  • 1 cup sugar
  • 2 cups almonds
  • ⅔ cup water
  • Chocolate shot or grated sweet chocolate

Put almonds in boiling water, and let boil gently two minutes; drain, plunge in cold water, again drain, rub off the skins, and dry between towels. Boil sugar and water to 290° F., or until it will crack when tried in cold water. Set saucepan in large pan of boiling water. Dip one end of almond into syrup, then dip into chocolate shot which will adhere to syrup on almond, and give it the appearance of an acorn in its cup. If syrup becomes too sugary while it is being used, add a little water, and bring to boiling point again.

Chocolate shot may be obtained at large grocery stores. It is composed of tiny pieces of sweet chocolate.

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