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The Candy Cook Book
Nut Fritters

Mix broken pecan nut meats, roasted Spanish peanuts, or roasted almonds, with just enough cool chocolate to hold them together. Drop from tip of spoon in rough piles as large as a half dollar.

Chocolate Maraschino Cherries
  • Maraschino cherries
  • Fondant
  • Coating chocolate

Drain as many cherries as are wanted, and dip them in melted fondant. When all are covered, dip into melted coating chocolate. If a drop of syrup breaks through the chocolate, cover the spot with melted chocolate. The fondant will very soon liquefy in the center.

Chocolate Liquor Drops
  • 2 cups sugar
  • 1 cup water
  • Few grains cream of tartar
  • 2 tablespoons maraschino cordial

Boil sugar, water, and cream of tartar to 235° F. Add maraschino cordial, and boil up once. Cool for two minutes. Pour into starch molds, cover with starch, let stand twenty-four hours, brush off starch, and dip in melted coating chocolate, or crystallize.

Chocolate Marrons
  • ½ cup marrons
  • 1 cup fondant
  • Coating chocolate
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