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Center Cream

An excellent cream candy for the centers of chocolates is given in the accompanying recipe. As molds are necessary in its preparation, it is more difficult to make than fondant, but success can be had with this as well as with other candies.

The cream used for these centers may be colored and flavored in any desirable way. It is somewhat firm while being handled, but will be found to soften after it has been made up and coated. It can be handled better if it is made 3 or 4 days before it is desired for use. As will be noted, the recipe is given in a fairly large quantity, for it is preferable to make a good-sized amount of the cream at a time; but it need not all be used up at once.


  • 8 cups sugar
  • 2 cups glucose or corn sirup
  • 3 cups water


Mix the sugar, glucose or corn sirup, and water and proceed in the same way as for fondant. Boil until the thermometer registers 234 or 236 degrees or a ball that is not quite so firm as for fondant will form in cold water. Pour on a moistened platter or slab to cool. Then cream in the same manner as for fondant, but allow more time for this part of the work, as the glucose does not cream rapidly. Just before it hardens, pour it into a crock or a bowl, place a damp cloth over the top of the bowl, and put away for a couple of days.

The molds for shaping center creams are formed in a thick layer of corn starch by means of a device that may be bought from a candy-making supply house or made at home. This device consists of a long strip with projections that may be pushed into the corn starch to make neatly shaped holes, or molds. These projections are spaced about 1 inch apart, so that the walls between the corn-starch molds will not fall down when the center-cream mixture is poured into them. A long stick, such as a ruler or a yardstick, and either corks of different sizes or plaster of Paris may be employed to make such a device. If corks are to be used, simply glue them to the stick, spacing them about 1 inch apart. If plaster of Paris is to be used, fill small receptacles about the size and shape of chocolate creams with a thin mixture of plaster of Paris and water and allow it to set. When hard, remove the plaster-of-Paris shapes and glue them to the stick, spacing them the same distance as mentioned for the corks. The home-made device will answer the same purpose as one that is bought, and is much less expensive.

When it is desired to make up the creams, sift corn starch into a pan to form a thick layer, making it perfectly level on top with the straight edge of a knife. Then make depressions, or molds, in the corn starch by pressing into it the device just described. Make as many rows of molds as the space will permit, but do not make them so close together as to weaken the walls between the molds. Melt some of the center cream in a double boiler, color and flavor as desired, and pour into the molds made in the corn starch. Allow the centers to remain until they become hard in the molds. Then pick them out, blow off the corn starch, and set aside until ready to coat. Continue making centers in this way until all the cream is used up, resifting the corn starch and making new molds each time. Then coat with chocolate in the usual way.


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Woman's Institute Library of Cookery, Volume 5.

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