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Candies and Candy Making: Cocoanut

Cocoanut Marshmallow Bonbons. -Cut fresh marshmallows into quarters or any desired shape, dip in melted fondant, roll in grated cocoanut, and set on waxed paper to hard- The fondant may be of various tints and flavors for variety. Use if possible fresh coarsely grated cocoanut, as if too fine it will not adhere well to the fondant. Or desiccated cocoanut may be used, if necessary, but is not equally good.

Cocoanut Maple Bonbons.-Grate fine 1 fresh cocoanut and stir it into a pound of soft maple cream or fondant. Mix the mass with the hands until thoroughly incorporated. Roll and cut out with a small candy cutter, roll into round balls with the palms, let stand to harden slightly, and dip in cream fondant or chocolate as preferred.

Cocoanut Strawberry Bonbons.- To 1 freshly grated cocoanut add about four times as much, by bulk, stiff fondant, mix thoroughly with the hands, and mold into conical shapes the size of strawberries.

When dry dip into melted fondant flavored with strawberry and tinted pink. Afterwards roll in red sugar sand.

Maple Bonbons. - Use maple sugar instead of granulated to make a cream or fondant in the usual manner.

Or use part maple sugar and part granulated sugar. Form this fondant, when of a soft and creamy consistency, into any desired shape, let stand to harden, dip in melted cream or fondant, and place on waxed paper to harden.

Jelly Cream Bonbons.-Obtain a starch tray having molds with two sections, one smaller than the other.

Cook a suitable quantity of apple jelly to a stiff consistency, and with this by means of a funnel fill one half of the mold. Let cool and fill the remainder of the mold with the melted. fondant of the consistency of ordinary cream. A variety of different tints and flavors and molds of different shapes and sizes may be used to produce different effects.

Pineapple Bonbons. - Dip in melted fondant pineapples cut into fancy shapes and place on waxed paper to harden.

Walnut Bonbons. -Mix equal parts of chopped black walnuts with a soft fondant, mold to any desired shape, dip in chocolate, maple or cream fondant and arrange on waxed paper to harden.