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.
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.
Submitted by Jun 6, 2009
15 min
30 min
45 min