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34
The Candy Cook Book
- Brazil nuts, shelled
- Brazil nuts, brown skin removed, mixed with chocolate opera fudge
- Butterscotch wafers
- Butterscotch wafers, with peanuts
- Center cream, with and without nuts, and variously colored and flavored
- Checkerberries, dipped in fondant
- Cherries, candied, dipped in fondant
- Chocolate caramels
- Chocolate fudge with walnuts
- Cocoanut, shredded
- Cocoanut caramels
- Coffee beans, freshly roasted
- Coffee fondant
Dates, stuffed with salted peanuts or peanut butter
- Dates stuffed with opera fondant
- Fig caramels
- Fig creams
- Filberts, dropped three together, in a row, or clover leaf shape
- Fondant, flavored and colored as suggested on page 92, and mixed with nuts, candied fruits, or jam.
- Fruit cake
- Ginger, preserved, mixed with opera fondant, bit of ginger on top of chocolate
- Grapefruit peel, candied
- Maple cream
- Maple cream with walnuts
- Maple cream with blanched almond or walnut on top of each chocolate
