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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.

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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