Chocolate Delights

Chocolate Cookie Recipes - Chocolate Chip Cookies

 


Delicious Chocolate Delights

 

We have assembled a collection of some of the tastiest, most delicious, fudge recipes.

Here are some featured fudge recipes:

PISTACHIO CHOCOLATE CREAMS
x PISTACHIO CHOCOLATE CREAMS Ingredients:
  • Fondant,
  • Green color-paste,
  • 1 teaspoonful of vanilla extract,
  • 1/8 a teaspoonful of almond extract,
  • Pistachio nuts in slices and halves,
  • ½ a pound of Baker's "Dot" Chocolate.
To make the fondant: FONDANT FOR SOFT CHOCOLATE CREAMS 2 cups of sugar, 1/3 a cup of glucose (pure corn syrup), 1 cup of water. Put the sugar, glucose and water over the fire and stir until boiling, then wash down the sides of the saucepan, cover and finish cooking as in making ordinary fondant. Let cook to 238 F. Turn the syrup onto a damp marble or platter and before it becomes cold turn to a cream with a wooden spatula. When the fondant begins to stiffen, scrape at once into a bowl and cover with a damp cloth, but do not let the cloth touch the fondant. Use this fondant in the following recipes


Directions:

Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.





CHOCOLATE POPCORN BALLS
x CHOCOLATE POPCORN BALLS Ingredients:
  • 1 ½ cups of sugar,
  • 1/3 a cup of glucose,
  • 2/3 a cup of water,
  • 1/3 a cup of molasses,
  • 3 tablespoonfuls of butter,
  • 3 squares of Baker's Premium Chocolate,
  • 1 teaspoonful of vanilla extract,
  • About 4 quarts of popped corn, well salted.


Directions:

Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the molasses and butter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile. With buttered hands lightly roll the mixture into small balls. Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn warm and in a warm bowl.





SPANISH CHOCOLATE CAKE


Directions:

One cup of sugar, one-half a cup of butter, one-half a cup of sweet milk, three cups of flour, two eggs, one teaspoonful of soda dissolved in hot water. Put on the stove one cup of milk, one-half a cup of Baker's Chocolate, grated; stir until dissolved; then stir into it one cup of sugar and the yolk of one egg stirred together; when cool flavor with vanilla. While this is cooling beat up the first part of the cake and add the chocolate custard. Bake in layers. Ice on top and between the layers.

-- from MRS. SALZBACHER'S COOKBOOK (published 18??)






Note: The images next to the chocolate recipes are for deocrative purposes only and are not meant to represent what the recipe will look like when you make it. They have no relationship or relevance to the text whatsoever.





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