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The Candy Cook Book
Chocolate Peanut Butter Creams
  • ½ cup fondant
  • 3 tablespoons peanut butter
  • ½ teaspoon vanilla
  • Few grains salt
  • Coating chocolate

Mix fondant, peanut butter, salt, and vanilla with a spatula on marble slab or plate until thoroughly blended. Shape in small balls, and dip in melted coating chocolate.

Chocolate Peppermints I
  • Fondant
  • Oil of peppermint
  • Coating chocolate

Melt fondant over hot water, flavor to taste with one or more drops of oil of peppermint, and drop from tip of spoon on waxed paper, or into starch impressions (see page 93) the size and shape of peppermints. When firm, dip in melted coating chocolate.

Chocolate Peppermints II
  • 2 tablespoons hot top milk
  • 2 cups confectioners' sugar
  • ½ teaspoon melted butter
  • 3 drops oil of peppermint

Mix hot milk, one and one half cups sifted confectioners' sugar, butter, and peppermint, add more sugar as needed to make stiff, and then knead on a marble slab or a board for ten minutes, or until candy is creamy in texture. Shape with the hands into balls, or roll out on a board, and

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