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Fondant Candies
93

paper until firm enough to dip. It is sometimes wise to let them remain overnight. If too soft to shape, as Center Cream I and II may be, put in a double boiler over hot water, and stir constantly until thin enough to pour. It should be warm but not hot. Prepare starch molds as explained below. A small piece of nut, cherry, or other fruit may be put in each mold. Put the melted fondant into the impressions in the starch, and leave until firm. Remove from starch, and centers are ready to dip.

To Mold in Cornstarch

Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray. Very gently level off the top with a long stick, knife, or ruler. Make impressions in the starch with small plaster molds bought for the purpose from a confectioners' supply house, and fastened to a strip of wood; or with the handle of a knife, a thimble, or other object of the desired size. In making impressions, the molds each time must be slightly pushed away from the preceding impressions, that they may not be disturbed. Pour the liquid candy into the impressions with a teaspoon, or pour candy into a warmed confectioner's funnel, and let it run out into the impressions, checking it by

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