CHRISTMAS CANDIES

Otago Daily Times, Issue 27259, 9 December 1949, Page 2

CHRISTMAS CANDIES

Selection Of Recipes Easily-made candies are attractive for the Christmas party or, placed in a decorative box. make an acceptable 6if** Unboiled Fondant This is the basis for many sweets. Ingredients: lib icing sugar, teaspoonfu lemon iuice 1 egg white, i teaspoonful cream of tartar. Method: Roll icing sugar on board till free from lumps and powdery. Add lemon juice, cream of tartar and egg white beaten with a fork. Mix to form paste that will shape in hands, adding a little more Jcing sugar if required. Knead paste well a few minutes, and leave to stand for an I'M before use: during this time it will get firmer. Before moulding fondant, roll into little balls of even size in the hands. Fondant Almonds Ingredients: Jib fondant, almonds with skins removed by scalding, a few drops almond or sherry flavouring, green an pink colouring. Divide fondant m two, flavour to taste: colour half pale green and half pale pink. Shape in hands like large almonds. Press an almond on top of each. Date and Peanut Bonbons Ingredients: 2oz peanut butter, 4oz dates, dessertspoonful sugar, hundredsand thousands, finely-chopped nuts, good dessertspoonful water. Put peanut butter, dates sugar and water in a pan. cook very genflv till peanut butter and sugar melt, beating with a spoon all the time in Sic* hand. Roll In mixture ol hundreds and thousands and chopped nuts. Chocolate Marzipan Ingredients: 2oz chocolate, 2oz sugar, 2oz lutter, Boz stale plain cake crumbs, a few riroos of lemon and alm9nd essence to flavour For chocolate marzipan, cream sSgar and butter together. Sieve crumbs and beat into creamed mixture. Mix chocolate with just enough milk to make paste. Mix well into mixture.