Bonbons

The name bonbon is given commercially to a candy that is from one to one and one half inches in diameter, and has an outside coating of fondant, and a center of fondant or other candy, with or without nuts and fruit.

Fondant centers are most commonly used, and their preparation is not difficult. Many other kinds of centers may also be coated with fondant, and with different kinds of fondant coating and a few decorations, a large variety of bonbons may be readily secured. The following pages contain many suggestions for making bonbons.

Centers for Bonbons Bonbon centers may be made from any of the fondants or creams given in this chapter or the chapter on Uncooked Candies. Remove the desired amount of fondant from the jar in which it was put to ripen, and color and flavor as suggested below. If firm enough, shape in small balls with a piece of nut, cherry, or other fruit in the center.

Leave on a board covered with wax 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 stsrch 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 stsrch, and leave until firm. Remove from stsrch, and centers are ready to dip.

To Mold In Cornstsrch

Sift cornstsrch 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 stsrch 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 lowering into the opening the stick that comes with the funnel. Leave until firm, remove candies from cornstsrch into a large sifter, shake well, and remove remaining stsrch with a clean brush.

A cheap grade of cornstsrch may be provided, and if kept in a closed jar or tin, it may be used over and over again. Flour may be used instead of cornstsrch if more convenient, but it is not so satisfactory.

Dipping Bonbons

Put the desired amount of fondant in small saucepan or double boiler, set in a larger saucepan of hot water, and stir constantly until melted. Flavor and color as suggested below. Add a few drops of cold water if necessary, to make it thin enough for dipping. The fondant should not be allowed to become hot. Have tray of centers on table at the left, piece of waxed paper on board or tray at right, and the fondant, over hot water, between.

With the left hand drop one center at a time into the melted fondant. With a candy dipper, in the right hand, stir until center is entirely covered, then lift up, and put on paper, making a coil on top of each bonbon with the dipper. The whole process of dipping must be done as quickly as possible, and the fondant 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.

Coloring Fondant

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.

Flavoring Fondant

Flavoring extracts should be added to plain fondant, very carefully, until the desired flavor is secured. With some flavors only a drop is necessary, while with others one or two teaspoons may be required.

Suggestions for Color and Flavor for Fondant Centers, or Fondant Coating

Chocolate

Vanilla flavor Green

Oil of lime

Orange flower water

Vanilla three parts, almond one part Lavender

Violet flavor Light brown

Brown sugar and vanilla

Coffee flavor

Maple flavor Orange

Grated orange rind

Orange extract

Pink

Raspberry flavor Rose flavor Strawberry flavor Wintergreen

White

Almond flavor Candied fruits Maraschino flavor Peppermint flavor Vanilla flavor

Yellow Lemon flavor

Suggestions for Centers for Bonbons, to be used Alone or mixed with Fondant Flavored and Colored Appropriately

Apricot paste

Candied fruit

Cherries

Citron, small pieces

Ginger, small pieces

Limes, small pieces

Pears, small pieces

Pineapple, small pieces

Plums, small pieces Candied mixed fruit, chopped Canned pineapple, well dried and served at once in paper

cases Caramels, half size, any kind Dried fruits

Dates, small pieces

Dates, stuffed and cut in pieces

Figs, chopped

Figs, small pieces

Prunes, two tablespoons mixed with one fourth cup each cherries and nuts, all finely chopped

Raisins

Raisins, stuffed with chopped nuts Fresh fruits, served at once in paper cases

Grapes, white, Malaya, or Tokay

Oranges, small sections

Strawberries, hulls on Fudge, small pieces, any kind Green Gage paste Guava jelly Marshmallows Mint jelly Nuts