Any variety of bonbons made with fondant may be crystallized to make another attractive variety by the following process: Boil 1 1/2 lbs. sugar and 1/2 pint water until it forms a thread that will snap easily. Remove from the fire, and when nearly cold sprinkle a tablespoonful of water on the top to dissolve the film. Have the candies in a shallow pan, pour the syrup carefully over, touching each part; cover with a dainty cloth, resting on the syrup to prevent the formation of a crust. After standing 6 hours, with a hat pin remove the candies, place on paraffine paper, spread a damp cloth over, and leave until dry.