Bonbons
THE foundation for nearly all bonbons is fondant. Hundreds of varieties of bonbons can be made by using different flavorings and different combinations of one kind with another. Bonbon making is fascinating work, and after they are made the home candy-maker has the satisfaction of knowing that she has a pure delicious candy at much less expense then if she bought it. CHOCOLATE CREAMS Many may be surprised to know that they can make several hundred different varieties of chocolate creams alone. The simplest chocolate creams are made by dipping the plain fondant, after it has been formed in bonbon shapes, into melted chocolate. These fondant centers may be flavored with vanilla, peppermint, wintergreen, pineapple, orange, lemon, banana, almond, pistachio, cinnamon, allspice and clove, rose and other kinds of flavors found in the market. Certain kinds of flavors can also be combined, which helps to add to the variety. Maple chocolate creams are made by dipping maple fondant into melted chocolate. Plain fondant, chocolate fondant and maple fondant are all fine combined with nuts. All sorts of candied fruits, preserved fruits and dried fruits are delicious combined with fondant in making these creams. Candied peels and candied ginger are also much used. CHOCOLATE CREAMS WITH FRUIT CENTERS Maraschino cherries, drained and dipped first in melted fondant flavored with almond, and then coated with chocolate, are delicious. Bits of candied pineapple dipped into fondant flavored with pineapple, lemon or orange and then coated with the chocolate, are fine. Work some thick pear preserves into fondant, add a little chopped candied ginger, and when cool coat with chocolate. Or before coating them with chocolate dip in fondant flavored with lemon or vanilla. Peach preserves dried in the oven, cooled and dipped in almond flavored fondant, then coated with chocolate, is another good combination. Whole strawberry preserves, drained of all juice, rolled in powdered sugar, then coated with chocolate, are delicious.