Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cupfuls of granulated sugar
- half cupful of water
- two cupfuls of brown sugar
- one cupful of hot water
- a pinch of cream of tartar
- a cupful of water
- one cup- ful of maple syrup
Directions
nuts, if they cannot be bought already shelled, and stone the dates. Blanch the almond kernels by pouring boiling water over them. Allow them to stand for about five minutes, when the skins can easily be removed by pressing between the thumb and forefinger. Lay on a napkin to dry well before using. The first step to be learned in making candy is the preparation of the fondant, which is the foundation for all cream candies. The proportion is:
For White Fondant. — Two cupfuls of granulated sugar, half cupful of water, a pinch of cream of tartar.
For Maple Fondant. — Two cupfuls of brown sugar, one cup- ful of maple syrup, one cupful of hot water, a pinch of cream of tartar.
When making large quantities of candy it will be found bet- ter to cook twice this amount at once. Put the sugar and cream of tartar into a kettle which cooks evenly all over the bottom ; pour in the water, and when all the sugar is wet, place over the fire and boil. To test, hold the forefinger in a cupful of water for a few seconds, dip quickly into the boiling syrup, then back into the water. If the syrup can be rubbed off the finger with the thumb and rolled into a soft ball it is ready to take off the fire. This is the best test I have found.
Allow the mixture to get cold, then stir until it creams, and turn out on waxed paper. Take the lump of fondant up in the hands and work thoroughly until it contains no lumps and is in good condition for molding into the different shapes.
Fondant prepared in this way is just right for making can- dies which are to be covered with chocolate. For the colored creams the syrup should be cooked a little longer, and not al- lowed to become perfectly cold before beating.
The maple fondant is cooked and tested in the same way as the white, but usually requires longer beating to make it cream.
If the candies are to be dipped in chocolate they must be al- lowed to dry after molding.