Cocoa Cream Candy
This post may contain affiliate links. Please read my disclosure policy for more info.
Welcome to Tenacious Genealogy! The holidays are in full swing here in the US (as well as in many other countries) and with that comes the busyness of the holiday season. Originally I was going to post a festive, traditional recipe for today’s post, but figured it might be easier/more fun to showcase a simple, but still sweet dessert recipe from 1920. Hence, Cocoa Cream Candy.
No matter the time of year, chocolate is super popular and it has been that way for ages. And for home cooks who want to make their own chocolate delights, there were recipes like this, proffered by various companies. Much like the Betty Crocker, Kraft, and Campbell’s cookbook of my childhood (and even today), you had plenty of food companies creating cookbooks using their products to make delicious treats. In this case, it was the Royal Baking Powder Company, started in 1866.
Fun fact: Royal Baking Powder is still around. Over the years, the company went through a variety of mergers and is now owned by Mondelez International. But you can still find the product on store shelves in some places and online. And while Cocoa Cream Candy doesn’t necessarily use baking powder, it does use a few very common baking ingredients, which would have made it a simple and easy dessert for the busy housewife or cook of the early 1920s to whip up.
Dust hands with sugar; take up 1/2 teaspoon of mixture and roll into a ball. Dust a plate with sugar and lay balls on to dry about 2 hours; then roll in finely chopped nuts.
My translation of the recipe: (My notes are in bold italics)
One of the things I love about this recipe is how simple it is to make. 4 ingredients. All of which you should already have in your kitchen. Nothing exotic that you have to order online or go to a special store for (I’m looking at you, candied orange peel, citron and suet.)
Mix the sugar and water together, then the cocoa and vanilla. That’s all that’s in the mixture. If you want to add more things, like nuts, chocolate chips, or peppermint pieces… you can. But this is delicious with or without any of those things.
Then you just roll the doughy chocolate mixture into a small ball and put it on a plate to chill/dry. But be sure to dust it with powder sugar to keep the balls from sticking to the plate. (Or if you have a non-stick mat, use that.)
Depending on how big the balls are, you can usually make 8 to 10 of these with this recipe.
So while this recipe is relatively small, (calling for teaspoons and tablespoons) it can be easily doubled or tripled. And as I mentioned earlier, they don’t have to be plain. After they’ve chilled and/or dried (depending on your climate), you can roll them in powdered sugar, nuts, mini candies, or crushed peppermints. The possibilities are endless. Because the sugar to cocoa powder ratio is 1:1, these do taste like a dark, dark chocolate when plain. But they have a chewy, creamy texture that is hard to resist. I pretty much gobble up this batch after taking pictures. So if you have a party or event to host or attend, these will definitely be a hit and you’ll be happy knowing you didn’t have to spend all day making them.
Comments or questions about the recipe? Have you made Cocoa Cream Candy before? Any variations? Let me know in the comments below! And if you like what you’ve been seeing here on Tenacious Genealogy – please subscribe to our email list. Not only will you stay up to date with the latest blog posts, but you’ll also get access to freebies such as ’10 Tips for Starting Your Genealogy’ and other fun ‘subscriber only’ items!