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Coffee home - Coffee recipes - Coffee Bonbons

Coffee Bonbons



Coffee Bonbons
Coffee Fondant Recipe

Ingredients for Coffee Fondant Recipe


  • 2½ lbs. sugar

  • ¼ cup ground coffee

  • 1½ cups cold water

  • ¼ teaspoon cream of tartar
Instructions

Put water and coffee in saucepan, and heat to boiling-point.

Strain through double cheese-cloth; then add sugar and cream of tartar.

Stir, place on range, and heat gradually to boiling point.

Boil without stirring until, when tried in cold water, a soft ball may be formed that will just keep in shape, which is 238 degree F.

After a few minutes' boiling, sugar will adhere to sides of kettle; this should be washed off with the hand first dipped in cold water.

Have a pan of cold water near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers, and repeat until all sugar adhering to side of saucepan is removed.

If this is quickly done, there is no danger of burning the fingers.

Pour slowly on a slightly oiled marble slab.

Let stand a few minutes to cool, but not long enough to become hard around the edge.

Scrape fondant with chopping knife to one end of marble, and work with a wooden spatula until white and creamy.

It will quickly change from this consistency, and begin to lump, when it should be kneaded with the hands until perfectly smooth.

Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and let stand twenty-four hours.

A large oiled platter and wooden spoon may be used in place of marble slab and spatula.

Always make fondant on a clear day, as a damp, heavy atmosphere has an unfavorable effect on the boiling of sugar.

Type 1 Bonbons

Roll small pieces of fondant into balls.

If the fondant is too soft to handle, add a little XXXX or confectioner's sugar.

Let the balls stand until dry on the outside.

Put a cup or more of the fondant in a double boiler over warm, but not boiling water, add a few drops of coffee extract and a tablespoon or more of caramel syrup, also a little water (perhaps a teaspoon) if needed and stir until melted; drop in a center, then with a dipping fork (made of wire) push it under the coating; when covered, lift out, draw the fork across the edge of the dish to remove superfluous coating, then turn the fork and drop the candy onto waxed paper or oil cloth.

In lifting the fork from the bonbon a design may be made.

Type 2 Bonbons

Roll small pieces of fondant into balls.

If the fondant is too soft to handle, add a little XXXX or confectioner's sugar.

Let the balls stand until dry on the outside.

Put a cup or more of the fondant in a double boiler over warm, but not boiling water, add a few drops of coffee extract and a tablespoon or more of caramel syrup, also a little water (perhaps a teaspoon) if needed and stir until melted; drop in a center, then with a dipping fork (made of wire) push it under the coating; when covered, lift out, draw the fork across the edge of the dish to remove superfluous coating, then turn the fork and drop the candy onto waxed paper or oil cloth.

In lifting the fork from the bonbon a design may be made.

OTHER BONBONS

Candied fruit, particularly cherries, cut in bits, nuts, broken in pieces or chopped, pieces of fig, dates or ginger may be mixed with fondant for centers.

These centers may be dipped in plain white fondant, flavored to harmonize with the center, or, the fondant may be tinted green, pink, etc., with color paste, or brown with chocolate.

Black coffee, much reduced by boiling, may be used instead of coffee extract.

PISTACHIO BONBONS

Blanch a few pistachio nuts; split a few and leave these half meats to set on the top of the bonbons.

Chop the rest of the nuts; mix with fondant and roll into oblong shapes.

Coat these with fondant, tinted light green and flavored with almond and vanilla.

If a teaspoon of vanilla be used for flavoring, add only one-fourth a teaspoon of almond.

Set the half nut in place the instant the center is coated, as the coating stiffens very quickly.

To make the coating a little heavier or hold its shape a little better, beat in a few drops of glycerine.

Put the rounding side of the nut down.




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