Home › Fondant Candies › Fondant Candies: Candied
Fondant Candies: Candied
Suggestions for Color and Flavor for Fondant Centers, or Fondant Coating Chocolate Vanilla flavor Green Oil of lime Orange flower water Vanilla three parts, almond one part Lavender Violet flavor Light brown Brown sugar and vanilla Coffee flavor Maple flavor Orange Grated orange rind Orange extract Pink Raspberry flavor Rose flavor Strawberry flavor Wintergreen White Almond flavor Candied fruits Maraschino flavor Peppermint flavor Vanilla flavor Yellow Lemon flavor Suggestions for Centers for Bonbons, to be used Alone or mixed with Fondant Flavored and Colored Appropriately Apricot paste Candied fruit Cherries Citron, small pieces Ginger, small pieces Limes, small pieces Pears, small pieces Pineapple, small pieces Plums, small pieces Candied mixed fruit, chopped Canned pineapple, well dried and served at once in paper cases Caramels, half size, any kind Dried fruits Dates, small pieces Dates, stuffed and cut in pieces Figs, chopped Figs, small pieces Prunes, two tablespoons mixed with one fourth cup each cherries and nuts, all finely chopped Raisins Raisins, stuffed with chopped nuts Fresh fruits, served at once in paper cases Grapes, white, Malaga, or Tokay Oranges, small sections Strawberries, hulls on Fudge, small pieces, any kind Green gage paste Guava jelly Marshmallows Mint jelly Nuts Almond paste Almonds, plain Almonds, salted Almond paste, mixed with twice the amount of fondant Brazil nuts, in pieces Brazil nuts, whole Cocoanut, mixed with fondant Peanuts Peanut brittle, chopped Peanut butter Pecans Walnuts, halved, plain Walnuts, halved, salted Penuche, small pieces, any kind Two parts cherries and one part citron, chopped and mixed Suggestions for Decorations on Top of Bonbons Almonds, blanched and halved Candied Angelica Cherry, small piece Ginger, small piece Mint leaves Pineapple, small piece Rose leaves Violet Cocoanut Plain Colored Pecans Pistachio nuts Chopped Whole Silver dragees Tiny candies Walnuts Chopped Whole Opera Bonbons Color and flavor as desired small portions of Opera Fondant. With the hands shape in small balls, putting a piece of nut, cherry, or marshmallow in the center of each ball.
Melt another portion of Opera Fondant in a double boiler over hot water, stirring constantly. Add half a teaspoon of vanilla, and drop centers one at a time in the fondant. Remove with candy dipper or two-tined fork to waxed paper. When enough white bonbons have been made, add a little pink or green color paste and raspberry or almond extract to taste to the melted fondant. Dip more of the centers, stirring the fondant, and reheating it if it becomes too stiff. Then add to remaining fondant one square melted chocolate, and dip remaining balls. In this way a great variety of attractive bonbons may be produced. Other flavors and colors may be used for greater variety, and tops may be decorated with small pieces of nuts or cherries if desired. The centers may also be dipped in melted coating chocolate. White Fondants I, II, or III may be used instead of Opera Fondant.
Cocoanut Centers 4 1/2 tablespoons sugar 3 tablespoons corn syrup 1/4 cup water 1 1/2 cups shredded cocoanut 1 teaspoon butter 1/4 teaspoon vanilla Put sugar, corn syrup, and water in saucepan, and stir until mixture boils. Wash down sides of saucepan with a butter brush dipped in cold water, and cook to 238 degree F., or until mixture forms a soft ball when tried in cold water. Remove from fire, add cocoanut, butter, and vanilla, and stir just enough to mix the ingredients but not enough to cause it to become sugary. When well mixed spread on marble slab or platter, and when cold mold into small balls and lay on wax paper. Dip in melted fondant or melted coating chocolate. If centers are not too stiff, they should become very soft and sticky inside their coating.
Cocoanut Bonbons Dip Cocoanut Centers in melted colored fondant, then roll in cocoanut colored the same as the fondant.
To Color Cocoanut Sprinkle shredded cocoanut on a sheet of white paper. Add a little color paste diluted with a few drops of water, and rub evenly through the cocoanut. Dry slowly, and store in covered glass jars. Colored cocoanut may be used on the outside of bonbons, creams, stuffed dates, and frosted cakes. Marshmallow Mint Bonbons Marshmallows Fondant Oil of peppermint Ornamental frosting Cut marshmallows in two crosswise, and flavor each piece by touching the cut surface with a small wooden skewer which has been dipped into a bottle of oil of peppermint. Arrange marshmallows in layers in a box, cover, and let stand overnight. Melt fondant by stirring in a saucepan over hot water, dip each piece separately, lay on waxed paper, and when all are dipped decorate if desired with tiny flowers made by forcing ornamental frosting through paper tubes.
Violet Marshmallow Bonbons Cut marshmallows in halves, dip in fondant flavored with violet extract and colored delicately with violet color paste. Put on wax paper, and decorate tops with a piece each of candied violet and angelica before fondant becomes firm.
Philadelphia Bonbons Dip bonbon centers made of Center Cream I or II in melted fondant to which has been added chopped candied cherries, candied pineapple, nuts, dates, or figs, and drop on wax paper.
Fondant Acorns Maple fondant Blanched almonds Make centers of maple fondant the size and shape of small acorns. When dry dip in maple fondant, melted by stirring it in a saucepan over hot water. When all are dipped, beginning with the first one, dip the base again in melted fondant and then in finely chopped almonds.