Boil the sugar as directed for fondant in the recipe for Chocolate
Creams, No. 2, but not quite so long--say about eleven minutes. The
syrup, when tested, should be too soft to ball. When cold, pour into a
bowl, and beat until thick and creamy. If properly boiled, it will not
become thick enough to work with the hands.
Have six ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted
in a bowl. Pour half of the creamed sugar into another bowl, and, after
flavoring with a few drops of vanilla, add to it about one-third of the
dissolved chocolate. Stir until thick and rather dry; then make into
small cones, and drop on a slightly buttered platter. Put half of the
remaining creamed sugar in a cup, and set in a saucepan containing
boiling water. Flavor with vanilla, and stir over the fire until melted
so much that it will pour from the spoon. Take the saucepan to the table
and dip one-half the cones in, one at a time, just as the Chocolate
Creams, No. 1, were dipped in the melted chocolate. If liked, a second
coating may be given the cones. Now put the remainder of the creamed
sugar on to melt, and add two tablespoonfuls of hot water to it. Stir
the remainder of the melted chocolate into this, and if too thick to dip
the candy in, add hot water, a few drops at a time, until the mixture is
of the right consistency; then dip the rest of the cones in this.