Page:The candy cook book (IA cu31924090146717).pdf/124

move from fire, add cocoanut, butter, and vanilla, and stir just enough to mix the ingredients but not enough to cause it to become sugary. When well mixed spread on marble slab or platter, and when cold mold into small balls and lay on wax paper. Dip in melted fondant or melted coating chocolate. If centers are not too stiff, they should become very soft and sticky inside their coating.

Dip Cocoanut Centers in melted colored fondant, then roll in cocoanut colored the same as the fondant.

Sprinkle shredded cocoanut on a sheet of white paper. Add a little color paste diluted with a few drops of water, and rub evenly through the cocoanut. Dry slowly, and store in covered glass jars. Colored cocoanut may be used on the outside of bonbons, creams, stuffed dates, and frosted cakes.

Cut marshmallows in two crosswise, and flavor each piece by touching the cut surface with a