FONDANT CREAM WORK OR BUTTERCUP FILLING.
This branch of the business has developed wonderfully during the last few years. This cream is not only moulded and worked into every conceivable shape, size color and flavor by itself, but is used with chocolate, fruits, etc., to make an endless variety of pleasing and tasty confections. The smaller goods in this work form the body, and sometimes the whole, of many beautiful mixtures, and no window can now be considered orthodox unless they have a good display of these goods. For our purpose the variety is a matter of detail which we only mention to remind the reader that he must look for the greater part of it outside the covers of this guide. The process is practically the same all through; the mixing, flavors, colors and shapes make whatever distinction there is. It will only be necessary to give a fair selection of formulas to enable the reader to imitate anything he sees in this line, or invent something new.
Fig. 15. a
Asbestos Gas Batch Warmer or Spinning Furnace.—Two Sizes.
32 inches long, price $15.00. Can be used in sections if desired.
RASPBERRY & VANILLA FONDANTS.
10 lbs. White Sugar.
2½ lbs. Glucose.
Raspberry and Vanilla Flavor.
3 pints water.
Carmine Color.
Process.—Boil the sugar, glucose and water in the usual way to the degree of soft ball; then remove the pan from the fire; damp the pouring plate with cold water; pour the boil on it and let it remain till nearly cold. With a long pallette knife or wooden spatula, commence to work the syrup until it changes to a white glossy cream; then divide the batch into two; put one part in the pan and remelt it, just enough to make it a consistency to mould, add vanilla flavor and run it into rubber moulds; now put the other portion in the pan and remelt; color it a light pink; flavor with essence of raspberry and mould in the same shapes; when the goods are set and cold crystalize them with cold syrup.
N.B.—Have everything very clean when making fondants; every speck will show; a touch of blue will make the white a better color.
CHOCOLATE & VANILLA FONDANTS.
10 lbs White Sugar.
2½ lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
½ lb. Pure Chocolate.
Process.—Prepare the fondant creams as in last recipe; when the boil has been creamed, divide into two, one part being twice the size of the other, put the small portion in the pan to remelt, adding the chocolate paste; stir until paste is dissolved and incorporated, but do not let the cream boil; remove the pan from the fire; run chocolate cream in rubber moulds filling the impressions only one-third part full; then melt the white cream, flavor with vanilla and fill up the moulds; when set crystalize in cold syrup; each fondant will be in two colors, white tipped with chocolate.
Fig. 15. Batch Warmer or Gas Candy Heater. Price $5.00.