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French cream candy Recipes

Chocolate Creams

  • French Cream (see French Cream Candy recipe)
  • 1 cake Baker's chocolate
Use French Cream and form it into small cone-shaped balls using your fingers. Lay them upon paper to become hard to the touch until all are formed. Melt the chocolate in an earthen (made of clay) dish or small bowl. By setting it in the oven, it will soon melt. Be careful not to let it cook but it must be kept hot.

Take the balls of cream, one at a time, on the tines of a fork, pour the melted chocolate over them with a teaspoon and when well covered, slip them from the fork onto greased paper or wax paper.

Coconut Creams

  • 2 Tbsps coconut, grated
  • 1 Tbsp French Candy (see French Cream Candy recipe)
  • Drop of vanilla (optional)
Take the coconut and French candy and work them both together with your hand until the coconut is all well mixed in it. If you choose, you can add a drop of vanilla. If too soft to work into balls, add confectioner's sugar to stiffen. Make into balls the size of hazelnuts and dip twice into melted French cream flavored with vanilla.

To melt French Cream, take a piece and put into a cup, setting the cup into a pan of boiing water, heating it until it turns like thick cream.

Nut Creams

  • Almonds, hickory nuts, butternuts or English walnuts, quite finely chopped
  • French Cream (see French Cream Candy recipe)
Make the French Cream. Before adding all the sugar, while the cream is quite soft, stir into it the nuts. Then form into balls, bars or squares. Several kinds of nuts may be mixed together.
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