Page:The candy cook book (IA cu31924090146717).pdf/119

must be stirred frequently. When the fondant becomes too thick, add a few drops of cold water, and stir well. Occasionally put back on the fire until the water boils underneath. Chopped nuts, a bit of cherry, ginger, or other decoration may be put on top of each bonbon before the fondant hardens. Many suggestions for centers and decorations are given on the following pages.

More fondant should be melted than is required for dipping, that the center may be rolled about and completely covered. The remainder, after all the centers are coated, may be remelted and dropped from a spoon on waxed paper in rounds the size of a half dollar, or be poured into a small buttered pan, and when firm, cut in squares; or shredded cocoanut may be mixed with it, and it can be dropped in rough heaps on wax paper.

When coloring is to be added to plain fondant, take a small portion of color paste on the end of a toothpick, and mix with a small portion of fondant, then mix, a little at a time, with the remaining fondant, using a spatula, until the desired shade is secured. Care should be taken that color is not too deep, as light shades only are desirable for candies.