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Candies and Candy Making: Bonbons

Chocolate and Vanilla Cream Bonbons. - Strain through a piece of muslin 1 ounce of fine picked gum arabic, soaked in gill of hot water. Add a few drops essence of vanilla, and stir in as much icing sugar as it will take, working it into a stiff but soft and yielding paste. About 1 pound of sugar will be required.

Dissolve 2 ounces of French chocolate with a tablespoonful of water in an oven. Beat up the mixture, and work smooth, and add to it the white of 1 egg beaten as for icing.

Mold suitable drops of vanilla cream fondant; place these on a sheet of waxed paper or plain paper brushed with fine sugar, and let CANDIES AND CANDY MAKING stand until hard. Dip these creams in the chocolate coating in the usual way. - Almond Bonbons. Mold almond paste into any desired shape, and dip them into melted fondant. en.