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Candy - Oriental Chocolate Creams (Grandma Kerr) Recipe

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This recipe for Candy - Oriental Chocolate Creams (Grandma Kerr), by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Kerr-Carter
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs sugar (5 cups)
teaspoon glycerin
2 eggs (whites only)
6 drops acetic acid (vinegar)
teaspoon vanilla
2 cups water

Directions:
Directions:
Put sugar and water in quite a large saucepan. Stir tell sugar is dissolved. Add glycerin, stir until it commences to boil, add acetic acid, wipe down and steam.
Cook to 236 degrees. Pour on moistened platter, leave till sold. Beat egg whites and place on top of batch; add vanilla and cream as for fondant. When creamed, mold into centers. Options - Add chopped nuts, cherries to fondant before forming centers. Coat with chocolate.
Chocolate for coating
Have sufficient of unsweetened chocolate. Cut in pieces and melt and warm to 125 degrees Stir to about 85 degrees for dipping centers.

Personal Notes:
Personal Notes:
Grandma Kerr was famous for her chocolates and candy. She passed this recipe on to Connie Kerr and many of us enjoyed these chocolates every Christmas

 

 

 

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