Page:The candy cook book (IA cu31924090146717).pdf/123

Add half a teaspoon of vanilla, and drop centers one at a time in the fondant. Remove with candy dipper or two-tined fork to waxed paper. When enough white bonbons have been made, add a little pink or green color paste and raspberry or almond extract to taste to the melted fondant. Dip more of the centers, stirring the fondant, and reheating it if it becomes too stiff. Then add to remaining fondant one square melted chocolate, and dip remaining balls. In this way a great variety of attractive bonbons may be produced. Other flavors and colors may be used for greater variety, and tops may be decorated with small pieces of nuts or cherries if desired. The centers may also be dipped in melted coating chocolate. White Fondants I, II, or III may be used instead of Opera Fondant.

Put sugar, corn syrup, and water in saucepan, and stir until mixture boils. Wash down sides of saucepan with a butter brush dipped in cold water, and cook to 238° F., or until mixture forms a soft ball when tried in cold water. Re-