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42
The Candy Cook Book

chapter. Just before beginning to dip, add vanilla and beat thoroughly. Dip centers one at a time, and remove to wax paper. Use coating as cold as possible in order to retain the gloss.

Chocolate Butterscotch Creams

Make Cream Butterscotch Balls (see page 129), and leave mixture in the buttered pan. Cover with melted fondant flavored with vanilla, and when firm cut in small pieces, and dip in melted coating chocolate.

Chocolate Coffee Beans
  • Coating chocolate
  • Fresh roasted coffee beans

Melt chocolate over hot water, being careful that not a drop of water gets into the chocolate; then beat it until cool. Dip freshly roasted coffee beans in the chocolate; lift out with a fork, and drop on wax paper or marble slab to harden. Blanched almonds or Brazil nuts, filberts, peanuts, pecans, or walnuts may be coated in the same way.

Cocoanut Chocolate Ruffs
  • ¼ pound coating chocolate
  • 1½ cups cocoanut

Melt chocolate over hot water, and stir in all the long strip cocoanut it will coat and hold. Take out pieces the size of a marble, and lay on wax paper to dry.

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