My mom made lots of candy throughout the year. Things like peanut butter fudge and black walnut fudge, syrup candy, etc. Sometimes in the early 1950s she started making this candy at Christmastime and she considered it to be very special. Christmas time candy making grew and she eventually would make huge amounts, sending boxes to California to the girls. Everyone who visited was given samples. Mama got a lot of pleasure from seeing people enjoy her candy.
Uncooked Fondant
Melt in a 2 quart saucepan over low heat- 1/4 cup butter or margarine.
Remove from heat and mix in- 1 1/2 tablespoons water.
Mix in a mixture of- 3 cups sifted powdered sugar and 2/3 cup dry powdered milk.
Mix until smooth and creamy. Makes about 1 1/2 cup fondant.
Chocolate Nut Balls
Shape fondant into inch balls. Partially melt 1 package semi-sweet choclate pieces in a double boiler. Remove from heat and stir until entirely melted. Drop balls into chocolate, one at a time and remove using 2 forks. Roll in finely cut, unsalted nuts. Cool on waxed paper. Mama used black walnut meats.
Cherry Walnut Patties
Blend 1/2 cup fondant, 2 tablespoons finely cut candied cherries and 2 tablespoons finely cut walnuts. Shape into a roll 1 inch across. Wrap in waxed paper. Chill. Cut into 1/4 inch slices.
Chocolate Covered Cherries
Drain 24 maraschino cherries. Cover each with 2 teaspoons fondant. Melt 1 package semi-sweet chocolate pieces in double boiler. Drop covered cherries, 1 at a time, into chocolate. Remove using 2 forks and put on waxed paper to cool.
Coconut Patties
Mix 1/2 cup fondant with 1/2 cup finely shredded coconut. Shape 1 teaspoon fondant mixture into ball, then flattten into round patties. Makes 2 dozen.
Enjoy!
I remember those Chocolate Covered Cherries, those were my favorite.
ReplyDeleteKay