4 c. sugar
1/8 tsp. cream of tartar
2 Tb. corn sirup
1 pt. thin cream
Vanilla
Mix the sugar and the cream of tartar, add the sirup and cream, and cook
over a hot fire. Watch closely to see whether the cream looks as if it
might curd, and if it does, beat rapidly with a rotary beater. Do not
stir after the boiling has begun unless it is necessary to keep the
mixture from sticking to the pan. Boil until a very hard ball will form
in water or until it registers 240 degrees on the thermometer. Moisten a
large, flat platter or a marble slab, pour the mixture on it, and allow
it to remain until it is entirely cool, disturbing it in no way during
this cooling. When cool, work up with a putty knife or a similar utensil
in the same manner as for fondant until it becomes hard and creamy.
Place all in a heap in the center of the slab or platter and cover
closely with a damp cloth, a clean towel being desirable for this
purpose. Allow it to stand for about 2 hours, and then work it with the
hands, being careful to remove any lumps that it might contain.
The cream is now ready to be worked up in any desirable way. Divide it
into small batches, and then flavor and color it or work melted
chocolate into it. Press it into a layer about 1 inch thick in a shallow
box lined with waxed paper or a pan that has been buttered, cut it into
squares, and allow it to stand for a few hours. Then remove and serve.
109. CENTER CREAM.--An excellent cream candy for the centers of
chocolates is given in the accompanying recipe. As molds are necessary
in its preparation, it is more difficult to make than fondant, but
success can be had with this as well as with other candies.
The cream used for these centers may be colored and flavored in any
desirable way. It is somewhat firm while being handled, but will be
found to soften after it has been made up and coated. It can be handled
better if it is made 3 or 4 days before it is desired for use. As will
be noted, the recipe is given in a fairly large quantity, for it is
preferable to make a good-sized amount of the cream at a time; but it
need not all be used up at once.