Vanilla Fondants

Have some conical-shaped molds, with rounded tops, a quarter of an inch in diameter at their base and a quarter of an inch high; impress them into the starch. Put one pound of fondant (No. 58) in a sugar pan, add two tablespoonfuls of thirty-four degree syrup strongly flavored with vanilla and stand it on the fire to heat until the finger can yet be held in, then pour it into a spring funnel (Fig. 759) and run it through into the impressions in the starch; when the candies are cold and firm take them carefully from the starch, brush gently with a brush and stand them on a grate, then put away in a cold place. These can be dipped in fondant well flavored with vanilla.