Chocolate Candies

Ginger, cherry, apricot and nut chocolates

Chocolate candies ingredients:

• White of 1 egg,
• 2 tablespoonfuls of cold water,
• Sifted confectioner's sugar,
• Almond or rose extract,
• Preserved ginger,
• Candied cherries,
• Candied apricots,
• Halves of almond,
• Halves of pecan nuts,
• ½ a pound of chocolate.

Use the first four ingredients in making uncooked fondant. (Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the chocolate candies recipe).

How to coat chocolate candies:

Half a pound of chocolate will coat quite a number of candy or other "centers," but as depth of chocolate and an even temperature during the whole time one is at work are essential, it is well, when convenient, to melt a larger quantity of chocolate.

When cold, the unused chocolate may be cut from the dish and set aside for use at a future time. If the chocolate be at the proper temperature when the centers are dipped in it, it will give a rich, glossy coating free from spots, and the candies will not have a spreading base. After a few centers have been dipped set them in a cool place to harden.

The necessary utensils are a wire fork and a very small double boiler. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. Break the chocolate in small pieces and surround with warm water, stir occasionally while melting. When the melted chocolate has cooled to about 80° F. it is ready to use.

Drop whatever is to be coated into the chocolate, with the fork push it below the chocolate, lift out, draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. Do not let a drop of water get into the chocolate for this chocolate candies recipe.

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