This post series highlights recipes from Britannia residents that had been submitted to The Townsite Reporter, the newspaper for Mount
Sheer that started in 1949. The recipes have been posted exactly as written originally, so proceed with caution but have fun!
Carmen Baird submitted this recipe for Dipped Chocolates was submitted for the March 14, 1950 edition, this recipe looks like it will take a bit more time but should be worth the effort and can be adapted to whatever treats you want to use as filling!
3 lbs sifted icing sugar
3 tbsp white corn syrup
8 tbsp soft butter
2 tbsp vanilla
1 tin eagle brand milk
Combine first four ingredients for pie crust. When well blended add milk. Knead until smooth and the consistence of thick dough, adding more sugar if necessary. Now your centre filling for the chocolates is ready to mould and flavour as desired.
Divide this fondant into four or more parts for a variety of candy. Cover cherries, Brazil nuts, dates.
Use peppermint flavour and tint green. Use plain fondant and after dipping, roll in chopped nuts or coconut.
Use grated orange rind and juice and tint orange or yellow. Add finely chopped walnuts and flavour with maple syrup. Roll the various kinds into different shapes and place in refrigerator or cooler to set for a while.
For dipping use 1 package of Baker’s chocolate, unsweetened, or if desired sweeter, use semi-sweet or half and half, and ½ bar Parowax. Melt chocolate and wax over hot water, stirring constantly, remove from heat as soon as melted. For best results chocolate should be about blood temperature for dipping. Use hat pin or hostess stick, stick into fondant and dip, shaking off excess chocolate and place on wax paper to cool.
Photo: Jorge Barrios | Wikipedia