Cooking Articles & Recipes

Cooking with Chocolate: Cooking Tips & Delicious Chocolate Recipes

Chocolate and Cocoa Recipes and Home Made Candy Recipes

CHOCOLATE DIPPED FRUIT FUDGE   

FRUIT FUDGE

• 1 ½ cups of granulated sugar, 
• 1 cup of Maple Syrup, 
• 1 ½ cups of glucose (pure corn syrup), 
• ½ a cup of thick cream, or 
• 1/3 a cup of milk and 1/4 a cup of butter, 
• ¾ a cup of fruit, figs, and candied cherries and apricots, cut in small pieces. 

CHOCOLATE FOR DIPPING

• ½ a cake or more of Baker's "Dot" Chocolate. 

Stir the sugar, syrup, glucose and cream until the sugar is melted, cover and let boil three or four minutes, then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water, or, until the thermometer registers 236° F. Set the saucepan on a cake cooler and when the mixture becomes cool, add the fruit and beat until it becomes thick, then turn into pans lined with waxed paper. In about fifteen minutes cut into squares. Coat these with the "Dot" Chocolate. 

CHOCOLATE COCOANUT CAKES   

• 2/3 a cup of granulated sugar,
• ¼ a cup scant measure of water, 
• One cup, less one tablespoonful, of glucose, 
• ½ a pound of dessicated cocoanut, 
• ½ a pound or Baker's "Dot" Chocolate. 

Heat the sugar, water and glucose to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. These cakes are very easily coated. 

BAKER'S CHOCOLATE "DIVINITY"   

• 1 ½ cups of brown sugar, 
• 1 cup of maple syrup, 
• ½ a cup of glucose pure corn syrup, 
• ½ a cup of water, 
• ¼ a teaspoonful of salt, 
• The whites of 2 eggs, 
• 1 cup of nut meats, chopped fine, 
• 2 squares of Baker's Chocolate, broken in pieces. 

Let the sugar, syrup, glucose and water stand on the back of the range, stirring occasionally, until the sugar is melted, then cover and let boil five minutes. Remove the cover and let boil to soft crack, 287° F., or, until when tested in water a ball that rattles in the cup will be formed. Add the salt and chocolate and beat over the fire, until the chocolate is melted, then pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile; add the nuts and pour into a pan lined with waxed paper. In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares. The candy must be stirred constantly during the last of the cooking. In cooking without a thermometer one is liable to remove the candy from the fire too soon—if this happens, return, egg whites and all, to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan lined with paper. On no account let even a few drops of water boil into the candy. 

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