Those on the list of recipients look forward to them each year.
I asked Mom what here favorites are, and she
mentioned the chocolates with cream fondant filling.
4 c. sugar
3 T. white Karo syrup
Pinch of salt
1/2 c. milk
1 c. whipping cream
2/3 sq. butter
different flavorings/colors
Put all ingredients, except butter, together and stir over medium heat until sugar is dissolved. Wipe sides of pan with pastry brush dipping in water. After starts to boil turn down to 2 then gradually back up to 3 to finish cooking. Cook to 236° or soft ball stage. Pour on cold buttered platter or marble. When cool, beat until candy loses its gloss and becomes creamy and thick. Mold the butter in with hands. Candy may be used immediately or stored in refrigerator. This is a basic fondant. Any flavoring or color may be added while beating or molded in as needed. Flavors to use: vanilla, maple, cherry, orange, lemon, mint or wintergreen. Tint accordingly. This makes good centers for chocolates. To make this recipe into fudge, make as above except add 3 (1 oz.) squares of baking chocolate after sugar is dissolved. You may add a few drops of peppermint flavoring to this to have a chocolate mint candy. Fondant can be formed into balls and decorated as desired. Knead in raisins, dates, figs or candied fruit before forming into balls. (for more of Mom's candy, click here.)
3 T. white Karo syrup
Pinch of salt
1/2 c. milk
1 c. whipping cream
2/3 sq. butter
different flavorings/colors
Put all ingredients, except butter, together and stir over medium heat until sugar is dissolved. Wipe sides of pan with pastry brush dipping in water. After starts to boil turn down to 2 then gradually back up to 3 to finish cooking. Cook to 236° or soft ball stage. Pour on cold buttered platter or marble. When cool, beat until candy loses its gloss and becomes creamy and thick. Mold the butter in with hands. Candy may be used immediately or stored in refrigerator. This is a basic fondant. Any flavoring or color may be added while beating or molded in as needed. Flavors to use: vanilla, maple, cherry, orange, lemon, mint or wintergreen. Tint accordingly. This makes good centers for chocolates. To make this recipe into fudge, make as above except add 3 (1 oz.) squares of baking chocolate after sugar is dissolved. You may add a few drops of peppermint flavoring to this to have a chocolate mint candy. Fondant can be formed into balls and decorated as desired. Knead in raisins, dates, figs or candied fruit before forming into balls. (for more of Mom's candy, click here.)
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