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French cream candy Recipes

French Cream Candy

  • 4 cups white sugar
  • 1 cup water
  • Flavoring
Put white sugar and water into a tin pan on the stove and let it boil without stirring for approximately ten minutes (be patient, you rascal). If it looks somewhat thick, test it by letting some drop from the spoon, and if it threads, remove the pan from the fire. Take out a small spoonful and rub it against the side of a cake bowl. If it becomes creamy and will roll into a ball between the fingers, pour the mixture into the bowl. When cool enough to put your finger in it, take it in your lap, stir or beat it with a large spoon or pudding stick. It will soon begin to look like cream and then grow stiffer until you will find it necessary to take your hands and work it like a bread dough. If it is not boiled enough to cream, put it back on the range and cook for another 1-2 minutes, or as long as is necessary, being careful not to cook it too much. Add the flavoring as soon as it begins to cool off. This is the foundation of all French creams.

It can be made into rolls and sliced off or packed in plates and cut into small cubes or made into any shape imitating French candies. A pretty form is made by coloring some of the cream pink, taking a piece about as large as a hazel nut, and crowding an almond meat tray half way into one side until it looks like a bursting kernel. In working, should the cream get too cold, warm it.

Several points to remember to be successful in making this cream:
- When the boiled sugar is cool enough to beat, if it looks rough and has turned to sugar, it is because it has been boiled too much, or has been stirred.

- If, after it is beaten, it does not look like lard or thick cream, and is sandy or sugary instead, it is because you did not let it get cool enough before beating.

- It is not boiled enough if it does not harden so as to work like dough, and should not stick to the hands. In this case, put it back into the pan with an ounce of hot water and cook over just enough, by testing in water as above. After it is turned into the bowl to cool, it should look clear as jelly.

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.

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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