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The Candy Cook Book

acid, cover, and boil two minutes. Remove cover, and boil to 238° F., or until it forms a soft ball when tried in cold water. Finish like Center Cream II.

BONBONS

The name bonbon is given commercially to a candy that is from one to one and one half inches in diameter, and has an outside coating of fondant, and a center of fondant or other candy, with or without nuts and fruit.

Fondant centers are most commonly used, and their preparation is not difficult. Many other kinds of centers may also be coated with fondant, and with different kinds of fondant coating and a few decorations, a large variety of bonbons may be readily secured. The following pages contain many suggestions for making bonbons.

Centers for Bonbons

Bonbon centers may be made from any of the fondants or creams given in this chapter or the chapter on Uncooked Candies. Remove the desired amount of fondant from the jar in which it was put to ripen, and color and flavor as suggested below. If firm enough, shape in small balls with a piece of nut, cherry, or other fruit in the center. Leave on a board covered with wax

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