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26
The Candy Cook Book
Ginger Creams
- 2 tablespoons ginger syrup
- Confectioners' sugar
- 4 tablespoons chopped preserved ginger
Mix syrup from a jar of preserved ginger with two tablespoons of the chopped ginger, and add sifted confectioners' sugar until stiff enough to knead. Knead until smooth, shape in small balls, and decorate with small pieces of preserved ginger.
Lemon Creams
- 2 tablespoons lemon juice
- Few drops lemon extract
- Sifted confectioners' sugar
- Yellow color paste
Mix lemon juice and extract, and add sugar slowly until stiff enough to knead, adding color paste to make a delicate yellow. Knead with the hands until smooth, roll one fourth inch thick, and cut out with a small round cutter.
Maple Nut Creams
- 4 tablespoons maple syrup
- 1 cup confectioners' sugar
- 6 tablespoons chopped nuts
Put maple syrup in a small bowl, add sifted confectioners' sugar a tablespoon at a time, stirring until smooth, and adding sufficient sugar to make candy stiff. Knead until smooth. Shape in small balls, and roll in nut meats.
