Cherry Creams III
Cut candied cherries almost in two; between the halves of each cherry place a flat ball of fondant, press together gently, and roll in coarse granulated sugar.
Uncooked Cocoanut Creams
- 3 tablespoons heavy cream
- Lavender color paste
- 1 cup confectioners' sugar
- ½ teaspoon violet essence or vanilla
- 1 cup shredded cocoanut
Color the heavy cream a deep shade of lavender, add flavoring and cocoanut, and let stand ten minutes. Then add sifted sugar, heat over hot water until softened, and drop from the tip of a fork on wax paper, in rough balls the size of a chocolate cream. Leave until firm. Color paste may be omitted, or other colors may be used instead of lavender.
Coffee Creams
- 2 tablespoons ground coffee
- 4 tablespoons water
- 1½ cups confectioners' sugar
Put water and coffee in a saucepan, bring to the boiling point, boil two minutes, and strain through double cheesecloth. Add sufficient confectioners' sugar to stiffen, and knead until smooth. Use for walnut, pecan, or cherry creams, as centers for chocolates or bonbons, or roll out
