[Illustration: CHOCOLATE BUTTER CREAMS.]
2-1/2 cups of sugar,
1/2 a cup of water,
1/4 a cup of glucose,
1/4 a cup of butter,
2-1/2 ozs of Baker's Premium Chocolate,
2 teaspoonfuls of vanilla,
1/2 a pound of Baker's "Dot" Chocolate.
Put the sugar, water, glucose and butter over the fire; stir until the
sugar is melted, then cook to the soft ball degree, or 236° F.; pour on
a damp marble and leave until cold; then pour on the Premium Chocolate,
melted over hot water, and with a spatula turn to a cream. This process
is longer than with the ordinary fondant. Cover the chocolate fondant
with a bowl and let stand for thirty minutes; knead well and set over
the fire in a double boiler; add the vanilla and stir until melted. The
mixture is now ready to be dropped into small impressions in starch;
when cold and brushed free of starch dip in "Dot" Chocolate. When
dropping the chocolate mixture into the starch it should be just soft
enough to run level on the top. If too soft it will not hold its shape
in coating.