Filling cream

Vanilla Cream:

1/2 pint Milk
3 oz Sugar
4 Egg Yolks
1 Vanilla pod (or essence)

Method:
Put the milk and sugar into a saucepan and let it get hot over a low heat.
Beat the egg yolks, gradually adding the sweetened milk and flavour with vanilla pod.
Put the mixture into a jug and place this jug in a saucepan of boiling water.
Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps than remove from the heat.
Pour the cream into an oiled mould and put it in a cool place to set.

Chocolate cream:

¼ cake chocolate grated
½ cup milk
Yolk 1 egg
1 cup sugar
1 teaspoon extract vanilla.

Method:
Boil sugar, chocolate, and milk till thickened, add egg yolk, cook two minutes; take from fire, add vanilla.

Method 2:
add 2 tbsp of cocoa powder while the vanilla cream (see recipe above) is still warm and stir till the powder as coloured all the cream

Nut Cream

¼ lb almonds blanched and minced
¼ lb English walnuts
½ lb pecans
½ wine glass of brandy or sherry
1 quart double cream
1½ cups sugar
½ cup milk

Method:
Dissolve sugar in milk When cool add the whipped cream, flavor with one teaspoon vanilla and fold in nuts When it begins to freeze add sherry or brandy Sherry and brandy can be left out if desired

Make those recipes more aphrodisiac, flavouring with other aphrodisiac ingredient like honey, ginger, coconut, truffle, saffron and other kind of this stuff.

Lollipop

Ingredients:

1 cup sugar
1/3 cup white (light) corn syrup
1/2 cup water
1/2 tsp. flavouring (1)
Food colouring (2)
l/8 tsp. Citric acid (3)

Method 1 (fast, less detailed):
In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat, until mixture reaches 290 degrees. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color as desired. Too much stirring will cause syrup to solidify into a hard sugary lump. Mold into desired shapes in Pam-sprayed hard candy molds. Work fast.

Keep mixture warm over hot water. If mixture becomes too cold and thick it may be warmed for a few seconds in microwave. Put sucker sticks in molds before pouring mixture.

Method 2 (it takes more to read than to do):

Prepare moulds first by greasing with cooking oil, butter, lard etc. Wipe out excess spray with paper towel. (Some moulds only need to be greased after every two to three uses). If you are using open moulds, use a marble slab or a new cookie sheet turned over so you set up the moulds on the bottom. Cover the pouring surface with tin foil and you will not need to put oil on it. Center sticks in moulds.

Mix all ingredients listed above in a one qt. glass pitcher or bowl (Pyrex). Cook on high for three minutes. Remove and stir. Cook for an additional three minutes; remove and stir. Start checking temperature with a thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 - 305 degrees, F. Total cooking time is approximately 16 to 20 minutes. Proceed with rest of recipe.

Work fast. Allow standing time until bubbles have settled down (approximately 265 degrees F). Add the flavour according to the recipe. Then add the colouring. Go easy as too much colour can make the lollipops taste bitter. In addition, too much flavour will make the lollipops taste soapy.

Stir until blended. Citric acid is also added at this time to fruit flavoured lollipops to enhance the taste. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump.

Once the candy solution is well blended, start pouring into the moulds. Right after all the moulds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Alternatively, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop. Always be sure to keep any unprotected hands from touching the hot surface of the lollipop, it will burn.

Allow to set until hardened which should take between five and 10 minutes to cool depending on air temperature, humidity, the surface the moulds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there.

Remove lollipops from moulds by raising the stick and lifting candy out. The moulds for simple shapes like the small rounds release very easily. More intricate shaped moulds like the car or train moulds may take a little coaxing to remove from the lollipop. Always be careful not to force the mould open too much as this will decrease the useful life if the mould.

Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place.

Hard and sweeeeeety... baby I'm your Candyman

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note:
1. Flavouring: use candy oils. Use about 1/4 teaspoon per recipe, as they are very strong.
2. Food colouring: I like food paste colours. To make opaque odours add 1/2 tsp. liquid white colouring (liquid whitener).
3. Citric acid may be added to fruit flavours to add tartness. Use 1/8 tsp. dissolved in one tsp. of warm water. Add at same time as flavouring.

Candied Rose Petals

Ingredients:

1 egg-white
3 tsp sugar
a bunch o rose petal

Method:
Begin by slightly beating one egg-white in a small bowl. Sprinkle a layer of sugar on a small plate. Dip the rose petals first in egg-white, then in sugar so they are coated on both sides.

Dry these confections on a rack. Store the candied petals on wax paper, each layer separated by a paper towel or piece of cheesecloth.

Use these on candy trays, as a garnish for fruit cups, as a decoration on cakes and pies or to adorn a serving plater for a special meal.