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French cream candy Recipes

Raspberry Creams

  • Confectioner's sugar
  • 1 tsp raspberry jam
  • Lump of French Cream (see French Cream Candy recipe)
  • Few drops of food coloring or few drops of raspberry juice
Stir enough confectioner's sugar into the raspberry jam to form a thick paste. Roll into balls between the palms of your hands. Put a lump of French Cream into a teacup and set it in a pan of boiling water, stirring until it has melted. Drop a few small drops of food coloring to make it a pale pink or a few small drops of raspberry juice being careful not to add too much to prevent it from hardening. Dip the little balls into the sugar cream, giving them 2 coats. Lay aside to become hard to the touch.

Remember to keep stirring the melted cream. If not, it will turn back to clear syrup.

Walnut Creams

  • French Cream (see French Cream Candy recipe)
  • Walnuts
  • Pink coloring
  • Vanilla flavoring
Take a piece of French Cream the size of a walnut. Having cracked the walnuts, being careful not to break the meat, place 1/2 of each nut upon each side of the ball, pressing them into the ball.

Walnut creams can be made by another method: Take a piece of French Cream, put it into a cup and set the cup into a pan of boiling water, heating it until it turns like thick cream. Drop the walnut meat into it, one at a time, taking them out using a fork and placing on buttered paper. Continue dipping until all are used, then go again, giving them a second coat of candy. They look nice colored pink and flavored with vanilla.

Variegated Creams

  • French Cream (see French Cream Candy recipe)
  • Food coloring syrup
  • Chocolate, finely grated
Make the French Cream recipe (see French Cream Candy recipe) and divide into 3 parts, leaving one part white, color one pink with food coloring, and the third part color brown with chocolate. This is done by just letting the cream soften and stirring in a little chocolate. The pink is colored by dropping a few small drops of food coloring while the cream is warm and beating it in.

Take the white cream, make a flat ball of it, and lay it on a buttered dish. Pat it out flat until about 1/2 inch thick. If it does not work easily, dip the hand in alcohol. Take the pink cream, work it in the same manner as the white and lay upon the white. Then the chocolate in the same manner, and lay upon the pink, pressing all together. Trim the edges off smooth, leaving it in a square cake Cut into slices or small cubes, as you prefer. It is necessary to work it all up as fast as possible.
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