Simplified
Cand/
/Making
M a n u fa ctu re d E x c lu siv e ly by
THE HIPOLITE CO.
200-02-04 M ark et S t .
ST. LOUIS, MO.
HIP-O-LITE
can be purchased at any Grocery store
and is packed as follows:
1-pint Crystal Glass Jars
1-pint Fibre Cans
1/ 2 -pint Fibre Cans
Make a trial of one of the recipes in
this booklet today
Send for a copy
of our
Caterers’ and Chefs’
Professional
Recipes
showing many other very delicious
uses for Hip-o-lite
-
— HIP-O-LITE ------- —— —
The HOW and WHY of
“SIMPLIFIED CANDY MAKING”
The base of all cream candies is fondant.
And the secret of successful cream candies is
fondant of the correct consistency, lightness
and texture.
Heretofore this branch of the candy-mak­
ing art has been regarded as quite beyond the
capabilities of the amateur; the preparation
of fondant requiring almost professional deft­
ness, to say nothing of infinite patience and
labor.
But now, with Hip-o-lite, fondant making
becomes as simple as fudge or taffy making.
So simple that even the most inexperienced
of us can “home-make” a fondant equally ex­
quisite, luscious and creamy as that which is
found in the most expensive candies of the
best makers.
The following recipes were planned with a
view of making home candy preparation a
diversion rather than a task, or at least to
relieve it of its customary tedium. And you
will find that they serve their purpose well,
for they will enable you to prepare in an
hour a variety of candies that would ordinar­
ily exact the uninterrupted efforts of a day,
especially if your problem happened to be
Holiday or “Special Occasion” dainties.
The first recipe, “PLAIN FONDANT”—
and bear this point in mind— is in itse lf the
recipe fo r 31 d ifferen t can dies. You merely
prepare the fondant a s the b a se o f the th irty
recipes th at follow it —and then proceed with
no further effort than is required to mix in
the various ingredients they call for! Which
explains why this little book is called “Simpli­
fied Candy Making.”
NOTE
If you experience anything but the best of luck
with these recipes, write to Irene B. Cushing, Educa­
tional Department, The Hipolite Company, Saint Louis,
Mo., and she will be glad to send you helpful sugges­
tions.
The Hipolite Book of Caterers* Professional Recipes
for cakes and desserts is free for the asking.
Your name and address on a post card will bring a
copy by return mail.
3
HIP-O-LITE
PLAIN FONDANT
2 cups sugar.
% cup water.
4 tablespoons Hip-o-lite.
Pinch salt.
Put the sugar and water on the fire and stir
until the sugar is dissolved. After that do
not stir it, but after it begins to boil wash the
crystals from the sides of the kettle with a
brush dipped in water or wrap a clean cloth
about the tines of a fork and use that. Cook
the syrup until it hairs when dropped from
the spoon (or to 240 degrees Fahrenheit if
you have a thermometer). Then allow to cool
without touching until it is merely warm.
Put the 4 tablespoons of HIP-O-LITE (which
is about two-thirds of a pint jar), into a bowl
and pour the cooked syrup over it. Stir until
the fondant grains, then scrape it all together
and cover with a damp cloth to prevent its
hardening on top. Let it stand for an hour or
two to ripen and it is ready for use.
' This fondant will keep almost indefinitely
if kept properly covered so you can save time
and labor by making it in quantity, 5 pounds
of sugar and 4 pints of HIP-O-LITE, will
make about as large a batch as you can con­
veniently handle at home. Centres that are to
be dipped in chocolate or fondant should be
molded and allowed to stand over night.
CHOCOLATE FONDANT
1 cup fondant.
2 squares melted chocolate.
Pour chocolate in center of fondant. Fold
fondant around it and work with hands until
the chocolate is perfectly blended with the
fondant.
MAPLE FONDANT
1 cup fondant.
Maple flavor.
Caramel to give light brown color.
Work color and flavoring thoroughly into
fondant with the hands.
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HIP-O-LITE
CHOCOLATE CREAMS
Any of the following recipes for creams
may be changed into the corresponding choc­
olate creams by dipping the creams in “coat­
ing chocolate.,, Buy the coating chocolate
from your confectioner or use a good milk
chocolate. Melt the chocolate over hot water
until it is liquid, but not hot. Then pour it out
onto a piece of marble and slap it back and
forth with the hand until it is perfectly
smooth and about blood heat. Dip the creams
with your fingers. Place them on waxed paper
in a cool place to dry. If you wish a very
heavy coating, allow the creams to dry over
night and dip again. Keep the dipping choc­
olate in a liquid condition but do not add
water.
DIPPING FONDANT
The chocolate or maple fondant may be
used for dipping other creams by thinning
with a few drops of water and melting over
hot water. The plain fondant may be colored
any shade desired, red, pink, violet, yellow,
green, by adding vegetable colors, flavored
to correspond, and then used in the same
manner as the chocolate or maple fondant.
Dip the centers with a fork.
MAPLE WALNUT CREAMS
1 cup maple fondant.
% cup walnut meats.
Work the nuts into the fondant, mold to
desired shape and dip in coating chocolate.
This may be improved by working a teaspoon­
ful of cream into the fondant. Dust hands
with powdered sugar in order to handle, if
necessary.
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HIP-O-LITE
STRAWBERRY CREAMS
1 cup fondant,
cup crushed strawberries.
1 teaspoon lemon juice.
1 tablespoon cream.
Powdered sugar.
Soften fondant with the cream, then add
strawberries and lemon juice and mix thor­
oughly. Add enough powdered sugar to enable
you to mold the creams. Coat with coating
chocolate or dip in plain fondant.
ALMOND PASTE
1 cup fondant.
y2 pound sweet almonds.
Blanch and dry the almonds and pound
them into a paste (a mortar and pestle such
as druggists use is needed for this purpose).
Mix the almond paste thoroughly into the
fondant, adding powdered sugar if necessary
to handle Mold into any shape desired and
cover with coating chocolate or fondant. A
pleasing result is obtained by coating with
plan fondant which has been colored a pale
green. Almond paste my be purchased from
the confectioner if you prefer.
WALNUT CREAMS
1 cup fondant.
% cup chopped nuts.
Almond flavor.
If fondant is too stiff, add water a drop at
a time to soften, mix in the walnut meats, add
flavoring and mold. These may be coated with
chocolate, or they will make good centers for
colored fondant.
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HIP-O-LITE
NEAPOLITAN CREAM
2 cups plain fondant.
12 maraschino cherries (less if
convenient).
% cup grated cocoanut.
1 square chocolate.
Carmine coloring.
Divide the fondant into three equal parts.
If package cocoanut is used, cover it with hot
milk and let soak for an hour. Melt the choc­
olate over hot water. Into the first part of the
fondant work the chopped nuts and cherries
(chopped or whole) and color with carmine.
Into the second part work the cocoanut and a
little vanilla flavoring and leave white. Each
part should be thoroughly mixed and worked
smooth with the hands. Spread the chocolate
% inch thick on a waxed paper and brush very
lightly with Hip-o-lite from the jar. Spread
the white portion on top of the chocolate,
brush it with Hip-o-lite and spread on the
cherry portion. Cut into squares or oblongs.
% cup chopped nut meats.
COFFEE CREAMS
1 cup fondant.
1 tablespoon cream.
Coffee essence to taste.
Work the cream and coffee into the fon­
dant. Add powdered sugar, sufficient to han­
dle. Mold to desired shape and set away to
harden. When hardened, cover with coating
chocolate.
ALMOND CREAMS
1 cup fondant.
% pourfd shelled almonds.
Cover a nut with plain fondant, roll into
shape and dust with granulated sugar.
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HIP-O-LITE
COCOANUT CREAMS
1 cup fondant.
V2 cup freshly grated cocoanut.
Hip-o-lite Vanilla.
If package cocoanut is used it should be
softened in hot milk. Work the cocoanut and
flavoring thoroughly into the fondant. Spread
it about one inch thick on greased plate or
paper and cut into oblongs. These may be
coated with chocolate or maple fondant.
WALNUT KISSES
1 cup fondant colored and flavored
to taste.
Mold into round cakes about the size of a
fifty-cent piece; press a half walnut meat into
each sde of cake.
ORANGE CREAMS
1 cup fondant.
Orange juice.
Yellow coloring (vegetable).
Powdered sugar, sufficient to
handle.
Mix thoroughly, roll into balls and press a
nut into each, lightly. The orange cream may
be melted and used for coating fondant for
vanilla or cocoanut cream.
LEMON CREAMS
Follow directions for orange creams, using
lemon juice in place of orange. Color the fon­
dant lemon yellow.
PEPPERMINT
CHOCOLATE CREAMS
Flavor a cup of plain fondant with pepper­
mint. Work thoroughly, then mold into round,
flat cakes the size of a silver dollar. Allow
them to harden over night and coat with bit­
ter chocolate.
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HIP-O-LITE
WINTERGREEN
CHOCOLATE CREAMS
Follow directions for peppermint creams,
using wintergreen flavor and color pink.
FRUIT BONBONS
Candied cherries, pineapple, ginger, citron,
dates, figs, raisins, etc., may be mixed with
plain or colored fondant to produce any fruit
bonbon desired. Cut the fruit into small
pieces and mix thoroughly with the fondant.
Flavor to taste. Mold into shape and dip into
strong syrup to give glassy coating or mix the
fruit with plain fondant and dip in colored
fondant.
CINNAMON BONBONS
1 cup fondant.
1 teaspoon Hip-o-lite vanilla.
Cinnamon to suit.
Mix the flavoring with the fondant, roll into
balls and toss into cinnamon.
HEAVENLY HASH
2 cups fondant.
Candied cherries.
Candied orange peel.
Nut meats.
Raisins.
Cocoanut.
Chop the fruit and nuts into small pieces,
shred cocoanut and if seedless raisins are
used leave them whole. Mix fruit thoroughly
into the fondant and mold into squares. As
much fruit as desired may be used. Coat with
chocolate or leave plain.
PISTACHIO DELIGHT
1 cup fondant.
V2 cup chopped pistachio nuts.
Almond flavoring (to taste).
Mix nuts, cream and flavoring to a paste.
Mold into flat ovals and press a nut on each
piece.
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— ------- —
HIP-O-LITE -----— ------------
DIVINITY NO. 1
Plain fondant.
Nut meats.
Thick cream.
Add enough cream to the fondant to make
it thin enough to beat. Beat until like whipped
cream. Flavor and add the nuts. Coat with
chocolate if desired.
DIVINITY NO. 2
2 cups sugar.
1 cup water.
Pinch of salt.
V2 cup chopped nuts or fruits.
1 teaspoon vanilla.
1 pint jar Hip-o-lite.
Boil the sugar, salt and water until it hairs
when dropped from the spoon (240° Fahren­
heit). Do not stir while it is cooking, and af­
ter it has begun to boil keep crystals from
forming on side of pan by washing down with
water. A clean rag wrapped about a fork
makes a good swab for this purpose. When it
is cooked, remove from fire and allow to cool
without touching until it is merely warm.
Then add Hip-o-lite, nuts and flavor, and beat
until creamy. Drop from a spoon onto a but­
tered plate.
MOCHA CREAMS
1 cup fondant.
1 square chocolate.
3 tablespoons strong coffee infusion.
Powdered sugar.
Melt the chocolate and add it with the cof­
fee to the fondant. Beat thoroughly until
light, then add powdered sugar as necessary
to handle. Allow to dry and coat with milk
chocolate.
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HIP-O-LITE
STUFFED DATES
1 box Dromedary dates.
1 cup fondant.
Hip-o-lite Vanilla.
Vi cup walnut meats (not chopped).
Powdered sugar.
Remove the stones from the dates care­
fully, wt>rk the vanilla into the fondant and
mold it into small ovals. Put a roll into each
date and press half a walnut into the cream.
Then toss the date in powdered sugar.
STUFFED FIGS
V2 pound fresh figs (California).
1 cup plain fondant.
Hip-o-lite Vanilla.
Work the vanilla thoroughly into the fon­
dant. Stuff each fig full and round it off, then
toss in powdered sugar. These are delicious
and a decided addition to any box of candy.
CANDIED PRUNE CREAMS
rA pound prunes.
1 cup plain fondant.
1 cup sugar.
Juice of one lemon.
Boil the sugar with enough water to mois­
ten until it becomes a thick syrup. Add the
lemon juice and the prunes and cook very
slowly until the prunes are candied. Separate
them on a plate and allow to cool. Then fold
each prune into a piece of fondant and mold
into an oval. Allow to harden and coat with
chocolate.
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HIP-O-LITE
MALLOW FUDGE NO. 1
1 cup sugar.
2 squares chocolate.
Pinch of salt.
Piece of butter size of walnut.
2 tablespoons Hip-o-lite.
1 teaspoon vanilla.
Boil the sugar, milk, chocolate and salt un­
til it forms a soft ball when dropped into cool
water (-not ice water). Add the butter just
before the candy is done. Remove from fire
and allow to cool without touching. When it
has become only warm, add the Hip-o-lite and
beat until it sets. If nuts or fruits are to be
used, put them in with the Hip-o-lite. This
fudge may be poured onto a buttered plate,
dropped from a spoon or molded with the
hands. It will remain soft and creamy for
days and never does become sugary.
Vz cup milk.
MALLOW FUDGE NO. 2
1 cup plain fondant.
2 squares chocolate.
1 teaspoon Hip-o-lite Vanilla.
Melt chocolate over hot water, add the
vanilla and chocolate to the fondant and work
with your hands until thoroughly blended.
Add nuts, raisins or cocoanut if desired.
MARZIPAN PASTE
1 cup sugar.
Y2 cup water.
% pound ground almonds.
Hip-o-lite Flavoring.
Coloring.
2 tablespoons Hip-o-lite.
Boil sugar and water until soft ball is form­
ed when dropped into cold water. Remove
from fire, pour over Hip-o-lite, add ground
nuts and mix thoroughly. When cool knead
until smooth and color and flavor to taste.
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HIP-O-LITE
MALLOW MOLASSES TAFFY
1 cup brown sugar.
Butter size of an egg.
1 tablespoon vinegar.
Small pinch cream of tartar.
2 tablespoons Hip-o-lite.
Boil sugar, with sufficient water to cover,
with cream of tartar, then add molasses,
vinegar, butter, and boil until brittle when
dropped into cold water. Pour on greased
plates and allow to cool. When cool enough to
handle, put the Hip-o-lite into the center of
the mass and roll the candy up around it,
thereby keeping it from the hands. Pull until
light colored. Then make a rope of it and
cut into pieces with scissors. Wrap each
piece in waxed paper. Use a little butter on
the hands if the taffy sticks to them.
V2 cup New Orleans molasses.
CANDIED POP CORN
Melt 1 cup fondant (colored if desired and
flavored to suit). If too stiff add a little water,
a drop at a time. Toss freshly popped corn
into it. Stir with a fork and lift out onto
waxed paper. If desired to mold into balls,
turn all out at once and mold with hands.
NOUGAT
1 cup sugar.
1 cup honey.
3 tablespoons Hip-o-lite.
Nuts—to suit.
Cook sugar and honey together until syrup
is brittle when dropped into water. Remove
from fire and beat into Hip-o-lite. Put back
on slow fire and allow to simmer until paste
will not stick to fingers. Add nuts, spread two
inches thick on wafer paper; place wafer
paper on top and press with heavy weights
between boards. Let stand over night and
then cut into squares.
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HIP-O-LITE
CREAM MALLOW TAFFY
1 cup sugar.
1 tablespoon vinegar.
% cup water.
2 tablespoons Hip-o-lite.
Boil sugar, water and vinegar until brittle
when dropped into cold water. Then pour
carfully into buttered pan and allow to cool.
When possible to handle it pour a few drops
of vanilla and two tablespoons of Hip-o-lite
into center of taffy and work up from edges,
roll together and pull. If candy sticks, put a
little butter on your hands. When taffy has
been pulled to the proper consistency, make
into a long rope and cut with scissors. Wrap
each piece in waxed paper.
CHOCOLATE TAFFY
1 cup sugar.
1 tablespoon cocoa.
^4 cup water.
Salt.
1 tablespoon vinegar.
Cook sugar, water, cocoa and vinegar until
brittle when dropped into cold water. Be
careful not to stir or in any other way cause
the syrup to grain. When cooked pour into
buttered pan and allow to cool (do not scrape
the pan). When cool, put a few drops of va­
nilla and two tablespoons Hip-o-lite in center
and fold from edge. Pull until stiff and treat
same as cream mallow.
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HIP-O-LITE
MALLOW PENOUCHI
1 cup brown sugar.
% cup white sugar.
Y2 cup milk or cream.
3 tablespoons Hip-o-lite.
% teaspoon Hip-o-lite Vanilla.
V2 cup nuts.
Boil sugar and cream until a soft ball forms
when dropped into cold water. Pour syrup
over Hip-o-lite and mix as for fondant. When
cool work in nuts and flavoring with hands.
Spread one or two inches thick and cut.
NUT LOAF
3 cups sugar.
% cup condensed milk (unsweetened).
Y2 cup water.
Pinch of salt.
1 teaspoon vanilla.
1 cup chopped nut meats.
3 tablespoons (^-pt. jar) Hip-o-lite.
Boil the sugar, milk, water and salt, with­
out stirring, until it forms a soft ball in cool
water. Remove from fire and allow to cool
until merely warm. Then add the nuts, vanilla
and Hip-o-lite and beat until it becomes stiff.
Form into a loaf and allow to harden. Slice
for serving.
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