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The Candy Cook Book
    • Brazil nuts, whole
    • Cocoanut, mixed with fondant
    • Peanuts
    • Peanut brittle, chopped
    • Peanut butter
    • Pecans
    • Walnuts, halved, plain
    • Walnuts, halved, salted
  • Penuche, small pieces, any kind
  • Two parts cherries and one part citron, chopped and mixed
Suggestions for Decorations on Top of Bonbons
  • Almonds, blanched and halved
  • Candied
    • Angelica
    • Cherry, small piece
    • Ginger, small piece
    • Mint leaves
    • Pineapple, small piece
    • Rose leaves
    • Violet
  • Cocoanut
    • Plain
    • Colored
  • Pecans
  • Pistachio nuts
    • Chopped
    • Whole
  • Silver dragĂ©es
  • Tiny candies
  • Walnuts
    • Chopped
    • Whole
Opera Bonbons

Color and flavor as desired small portions of Opera Fondant. With the hands shape in small balls, putting a piece of nut, cherry, or marshmallow in the center of each ball.

Melt another portion of Opera Fondant in a double boiler over hot water, stirring constantly.

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