Page:The candy cook book (IA cu31924090146717).pdf/56

34 *Brazil nuts, shelled
 * Brazil nuts, brown skin removed, mixed with chocolate opera fudge
 * Butterscotch wafers
 * Butterscotch wafers, with peanuts


 * Center cream, with and without nuts, and variously colored and flavored
 * Checkerberries, dipped in fondant
 * Cherries, candied, dipped in fondant
 * Chocolate caramels
 * Chocolate fudge with walnuts
 * Cocoanut, shredded
 * Cocoanut caramels
 * Coffee beans, freshly roasted
 * Coffee fondant

Dates, stuffed with salted peanuts or peanut butter
 * Dates stuffed with opera fondant


 * Fig caramels
 * Fig creams
 * Filberts, dropped three together, in a row, or clover leaf shape
 * Fondant, flavored and colored as suggested on page 92, and mixed with nuts, candied fruits, or jam.
 * Fruit cake


 * Ginger, preserved, mixed with opera fondant, bit of ginger on top of chocolate
 * Grapefruit peel, candied


 * Maple cream
 * Maple cream with walnuts
 * Maple cream with blanched almond or walnut on top of each chocolate