Preparation:

1. Mix candied cherries with the fondant. Knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size.
2. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside.
3. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and heat until melted.
4. Take out the spoon and put in a dipping fork (a wire fork) beat the fondant, to keep it from crusting and drop in a “center;” with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper.
5. Make a design with the fork in taking it from the candy. At once press a bit of cherry on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

Janet McKenzie Hill

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Ingredients:
450 g (1 lb) orange honey
500 g (1 lb 2 oz) almonds, lightly toasted
250 g (0.5 lb) sugar
80 g (3 oz) powdered sugar
3 egg whites
20 g (1 Tbsp) pistachios, chopped
200 g (7 oz) dark chocolate

Preparation:

1. Whip the egg whites till stiffened.
2. Place the honey in top of double boiler over boiling water for 30 minutes. Stir the honey frequently. Add whipped egg whites.
3. After 10 minutes add sugar. Cook for 15 more minutes.
4. Turn off heat. Stir in almonds and pistachios.
5. Pour mixture two inches deep into loaf pans lined with parchment paper. Let cool.
6. Remove from pans and cut into 1-inch squares.
7. Melt dipping chocolate in top of double boiler. Dip each square into melted chocolate, place on cookie sheet covered with aluminum foil.

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Ingredients:
2 egg whites
2 c. sugar
1/2 c. honey
1 c. light corn syrup
1/4 tsp. salt
1/4 cup water
2 tsp. vanilla extract
1/4 c. butter, softened
1 c. blanched hazelnuts , lightly toasted
9 oz. blanched whole almonds , lightly toasted
large wafer sheets

Preparation:

1. Whip the egg whites till stiffened.
2. Combine sugar, honey, corn syrup, salt, and water in a saucepan. Continue cooking over medium heat until a candy thermometer temperature registers 260 degrees F.
3. Slowly pour in a thin stream into egg whites, while the mixer is running.
4. Add vanilla and butter, beating until thickened again. With wooden spoon, stir in toasted nuts.
5. Pour into a square baking tin lined with a sheet of wafer . Top with another wafer, cover with a wooden board, and weight the board down. Let stand for 30 minutes.

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Ingredients:
1 cup butter
2 cups peanut butter
3 cups powdered sugar
1 tsp. vanilla
1/2 kg (1 lb) dipping chocolate

Preparation:

1. Mix butter, sugar, peanut butter and vanilla. Form into small balls. Cool.

 

2. Melt dipping chocolate in top of double boiler. Stick a toothpick in the candy ball and dip into the chocolate mixture, leaving a small patch of peanut showing. Chill for 2 hours before serving and store in refrigerator.

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Preparation:

1. Put all the ingredients except oil of cinnamon into a saucepan and boil to the crack stage. If oil of cinnamon is used for flavoring, add it to the mixture after cooking. Pour into a greased pan.

 

2. When cool enough to handle, take a small portion and shape it into a ball. If the candy becomes too stiff to shape, it may be placed in an oven until it is soft enough to handle.

 

*Oil of cinnamon produces a more pleasing flavor than ground cinnamon. However, the former is expensive. If it is added, the use of a medicine dropper prevents its waste.

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Ingredients:
12 oz. strawberry gelatin
2 cup chopped pecans
2 cup flaked coconut
1 tsp. vanilla
1 1/2 cup milk
red decorators sugar

Preparation:

1. Combine gelatin, pecans and coconut. Stir in vanilla and milk and mix well. Chill in refrigerator for 1 hour.

 

2. Form into small hearts. Roll in red sugar.

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Preparation:

1. Melt butter and sugar. Add milk and chocolate. Boil for 10 minutes.

 

2. Remove from fire and beat until creamy. Pour the mixture onto greased cookie sheet and let it cool completely.

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Preparation:

1. EGGS: Blend the „EGGS“ ingredients. Shape into egg shapes. Set on waxed paper-lined cookie sheets. Chill in refrigerator for 15 minutes.

 

2. CHOCOLATE COATING: Melt chocolate chips and oil in double boiler over low heat. Dip eggs and coat. Place on waxed paper to harden. Decorate as desired with frosting.

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