Chocolate Butter Creams
2 cps sugar
1 cp heavy cream
1/8 tsp salt
2 1/4 tbsp butter
1 tsp vanilla
1/2 lb dipping chocolate
1 - Combine the sugar, cream and salt; and stir till the sugar is dissolved.
2 - Boil at a moderate rate until a soft ball is formed when a little is tried in cold water.
3 - Then beat the butter in; and add the vanilla.
4 - Turn onto a buttered platter to partly cool. Then beat with a heavy spoon until the mixture is creamy.
5 - Knead a moment or two; and form into marble shaped balls.
6 - Let stand a few hours; then dip them in the dipping chocolate which has been melted in the top of a double boiler
together with a tenth of a bar of cocoa butter to make the chocolate harden more rapidly.
7 - This coating should be cooled before using until it is at room temperature, then it will be thick enough to stay on the butter centers.