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French cream candy Recipes

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.

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.

Fruit Creams

  • 4 cups white sugar
  • 1 cup water
  • Raisins, chopped
  • Currants, chopped
  • Figs, chopped
  • A little citron, chopped
Make French cream (see French Cream Candy recipe) with the sugar and water. Then add the rest of the ingredients. Mix thoroughly through the cream while quite warm. Make into bars or flat cakes.
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