Recipes For Candies From Fondant

Bonbons, Fondant, Chocolate Chestnuts And Maple Creams

Peppermints Recipe

Melt the fondant over hot water, as described in "dipping the centres," and flavor to taste with a few drops of oil of peppermint or a larger quantity of the essence; leave white or tint a delicate green with color paste, then drop from the tip of a spoon, or with a peppermint dropper, upon oiled paper. For rose mints flavor with rose extract and tint with rose color paste.

Chocolate Mints Recipe

When the "mints" are cold, drop them, one by one, into fondant, to which melted chocolate and vanilla have been added, then remove with a candy fork on to oiled paper again. Fondant makes the most creamy mints, but if this is not at hand, mints may be quickly made by the following recipe:

Five-Minute Peppermints Recipe

1 cup of white sugar. Leaf-green color paste, or Damask rose color paste. 1/4 cup of boiling water. 6 drops of oil of peppermint.

Dissolve the sugar in the water, and let boil vigorously five minutes without stirring. Remove from the fire and beat until a thick cream, adding, meanwhile, six drops of oil of peppermint and enough color paste to give a delicate green or pink tint. Drop in rounds from the tip of a spoon on to paraffine or confectioner's paper to cool.

Chocolate Chestnuts Recipe

Drain whole chestnuts, cooked as a compote or preserve, from the syrup; let dry in the warming oven, then dip into melted fondant, to which melted chocolate and vanilla have been added; let stand on oiled paper.

Tutti-Frutti Fondant Recipe

Soften two pounds of fondant over hot water; beat into it the white of an egg, beaten until very frothy but not stiff, two ounces, each, of chopped or fine-cut citron, almonds, candied cherries, and pineapple, and a teaspoonful of vanilla, and turn into an agate pan lined throughout with oiled or paraffine paper; cover with paper and place a second tin upon the fondant to press it with a light weight. Too much weight will make it heavy. Let stand twenty-four hours, then slice through the paper. Melted chocolate may be added with the fruit, and alternate layers of fruit and plain fondant, or plain and fruit chocolate fondant may be moulded at pleasure.

Maple Fondant Recipe

1 cup of maple sugar (1/2 pound). 1/4 teaspoonful of cream-of-tartar. 1 cup of granulated sugar. 1/2 cup of hot water.

Prepare as ordinary fondant.

Maple And Walnut Surprise Recipe

Shape white fondant, flavored with curacoa and mixed with chopped cherries, into flat rounds, one fourth an inch thick and the size of an English walnut; let stand to harden an hour or more (over night is preferable), then dip into melted maple fondant and press half an English walnut on to the top of each.

Maple Fondant Nut Bars Recipe

Stir a cup of chopped nuts into a pound of melted maple fondant and turn into a buttered brick mould to a depth of three fourths an inch. When cold cut into bars.