Classic chocolate candy recipes for Christmas from more than a century ago
It would not seem to be Christmas to the little people without candy any more than it would without dolls, and even older ones would have the same feeling in something sweet were missing. There are many pretty ways of serving bon bons with the Christmas dinner.
Pretty dishes filled with them can be placed upon the table. Dainty bags of various colored silks with sprays of flowers painted upon them and filled with bon bons, either with dinner card attached or name painted upon them, are pleasing souvenirs.
Boil together a cupful of sugar, 1 cup of grated chocolate, 1/2 cup of milk, 1/4 cup of molasses. Stir often and let boil until it hardens in cold water. Beat in a teaspoon of vanilla and stir well for a minute. Pour in greased pan to cool, and cut in squares while cooling.
Beat the white of an egg light with a teaspoon of sugar, add a teaspoon of vanilla and enough confectioners’ sugar to make a mixture stiff enough to be formed. Beat very smooth, form into little balls, and spread in pan to cool. Cover with chocolate coating — this is simply melted sweetened chocolate. Each ball is dipped in this chocolate until covered, using any sharp instrument to hold creams while dipping.
Place in a graniteware saucepan two cupfuls of granulated sugar, one cupful of shaved maple sugar, and one cupful of cream. Boil to the soft ball stage (240 degrees) and add two squares of unsweetened chocolate, finely shaved.
Caramelize a cupful of sugar and add just enough boiling, strained coffee to make the caramel a thick liquid. Combine the two mixtures, let boil up once, remove from the fire and stir in three cupfuls of broken pecan meats. When cold enough to hold its shape, drop by the spoonful onto a marble slab and press a nut meat in the center of each.
Chocolate Turkish paste
Let three tablespoonfuls of granulated gelatin stand in half a cupful of cold water until it has absorbed the water. Cook two cupfuls of sugar and two-thirds of a cupful of water until the sugar is dissolved and the syrup boiling, then add the gelatine and cook for twenty minutes. Add one teaspoonful of ground cinnamon, two squares of unsweetened chocolate, melted over hot water, and beat all together, cooking for a couple of minutes longer.
Remove from the fire, add one teaspoonful of vanilla extract and a cupful of chopped candied fruits. Let stand until well-thickened and turn into a shallow ungreased pan. Let stand until the next day, cut in squares, and roll in confectioner’s sugar. (This is sometimes called plum pudding candy.)