Cut the marshmallows in halves, and put them, one by one, cut side down, in chocolate fondant (as prepared for [almond] and [cherry chocolate creams]), melted over hot water and flavored to taste with vanilla. Beat the chocolate with the fork, that it may not crust over, lift out the marshmallow, turn it and, in removing the fork, leave its imprint in the chocolate; sprinkle at once with a little fine-chopped pistachio nut meat. To prepare the nuts, set them over the fire in tepid water to cover, heat to the boiling point, drain, cover with cold water, then take them up, one by one, and with the thumb and finger push the meat from the skin.
[MAPLE FONDANT ACORNS]
- 2 cups of maple syrup,
- 1 ¾ cups of granulated sugar,
- ¾ a cup of cold water,
- Confectioner's sugar,
- 2 or more squares of [Baker's Chocolate],
- 1 teaspoon of vanilla,
- About ¼ a cup of fine-chopped almonds, browned in the oven.
Make fondant of the syrup, granulated sugar and cold water, following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant). Work some of the fondant, adding confectioner's sugar as needed, into cone shapes; let these stand an hour or longer to harden upon the outside. Put a little of the fondant in a dish over hot water; add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant, then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper. When all are dipped, lift the first one dipped from the paper and dip the base again in the chocolate, and then in the chopped-and-browned almonds. Continue until all have been dipped.
[CHOCOLATE ALMOND BARS]
- ½ a cup of sugar,
- ¾ a cup of glucose,
- ½ a cup of water,
- (¼ an ounce of paraffine at discretion),
- ½ a cup of blanched almonds, chopped fine,
- 1/3 the [recipe for fondant],
- 3 or 4 ozs. of [Baker's Chocolate],
- 1 teaspoonful of vanilla.
Melt the sugar in the water and glucose and let boil to about 252° F., or between a soft and a hard ball. Without the paraffine cook a little higher than with it. Add the almonds and the vanilla, mix thoroughly and turn onto a marble or platter over which powdered sugar has been sifted. Turn out the candy in such a way that it will take a rectangular shape on the marble. When cool enough score it in strips about an inch and a quarter wide, and, as it grows cooler, lift the strips, one by one, to a board and cut them in pieces half or three-quarters of an inch wide. When cold, drop them, sugar side down, in chocolate fondant prepared for "dipping." With the fork push them below the fondant, lift out, drain as much as possible, and set onto oil cloth. These improve upon keeping.