Chocolate Drops

[Eleanor Rose]

(Photos Public Domain)​

Throughout the 19th century chocolate gradually became available to more and more people through the industrialization of its manufacturing process. Chocolate began to be used in more and more recipes like the one below. These chocolate drops are popular all year, but especially at Christmas. For many southern children, these are often among the treats found in their Christmas stockings. They can also probably count on grandma having a candy dish full of these candies on Christmas Day.

Chocolate Drops
1 pound powdered sugar
1/2 pound lard (can substitute 1 cup plus a little more shortening)
1 1/2 pounds flour (6 cups)
3 teaspoons baking powder
4 eggs (reserve whites for frosting)
1/2 pound baking chocolate (unsweetened)
1 cup milk
5 ounces chopped almonds or pecans
1 teaspoon cinnamon
2 teaspoons vanilla
1 teaspoon salt

Melt chocolate (can be done in microwave). Cream sugar, salt, lard, egg yolks. Stir in chocolate. Sift dry ingredients and add alternately with milk. Stir in nuts and vanilla. Roll in small balls (about 1 inch in diameter) and bake at 375 to 400 degrees on greased cookie sheet. When cool, frost with:

1 pound powdered sugar
2 egg whites
1 teaspoon vanilla
Beat egg whites, add sugar and vanilla. Add a little hot water if icing gets too thick.

 

[donna]

They look so delicious. But I look and can't eat. Have to eat non sugar candy.

 

[Fairfield]

They look so delicious. But I look and can't eat. Have to eat non sugar candy.

What a terrible thing! Could you use a sugar substitute? Pulverized in the blender to a powdery state?

 

[donna]

I do use a substitute, but with somethings not as tasty.

I am used to it now. There are some good candies made by Russell Stover that are sugar free. I get them.

 

[JOHN42768]

Chocolate, Good anytime.