Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

s and different combinations of one kind with another. Bonbon making is fascinating work, and after they are made the home

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illa, 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 m

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t in melted fondant flavored with almond, an

t flavored with pineapple, lemon or orange a

andied ginger, and when cool coat with chocolate. Or before coating

dipped in almond flavored fondant, then coat

all juice, rolled in powdered sugar, th

bonbon shape, then coated with melted chocolate, are fine. Some of these cherry centers may be left w

ces, worked into fondant, and then coated with chocolate. Yellow fonda

cy shapes, dipped into melted fondant of differe

Mix some chopped dates with maple fondant for these centers. Chopped dates an

fondant, and then into melted choco

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emon juice, stir over the fire until melted; then take the nut meats, one by one, on a candy dipper or fork and dip into the fondant. Lay on oiled or paraffine paper until cold, then dip into melted chocolate. The fondant may be divided if preferred a

t in a double boiler, and stir in the nut meats; flavor with vanilla if the fondant has not already been flavored. When the fondant mixtu

ixing with an equal quantity of pale green or white fondant flavored with pis

, or preserved cherries. Mix with a little fondant, roll into

p in more fondant of a different flavor and color. Repeat this twice, then wh

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ittersweet chocolate can be made by combining sweetened chocolate with Baker's bitter chocolate. Use half and half of each, and blend well together before dipping the chocolates in it. Any one who likes the bitte

a thin bladed knife or spatula. If you are going to put the chocolate on with the hands it should be allowed to get nearly cool, and then knead well. Only use a small portion at once or it will get too hard, then you must work quickly in a warm room. Use your right hand for coating, and throw the centers into the chocolate with your left. Work the chocolate up around the centers quickly, and then drop on a waxed paper or on clean, smooth tin. String up a little of the chocolate on top and twirl with the fingers to give that twist that is found on most bought creams. For many dipping

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ick. When cold cut into squares. This cocoanut mixture may be variously tinted and given unusual and elusive flavors, and thus one may have a variety. Another way to make cocoanut cubes is to melt some fondant and pour half of it in

and pour into a square or oblong box lined with paraffine paper. Melt a cup of pink or white fo

-half cupful of grated cocoanut. Form into balls, roll in beaten egg white and then ro

t and one-fourth cupful of finely chopped candied cherries. Add a teaspoonful of juice of maraschino c

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ing extract. Take some halved walnut meats and blanch. Form the fondant into round balls the size of hickory-nuts; put a half walnut on each side of the fondant ball and press them toge

enough fondant to make it of the right consistency to mold into bonbon

square or oblong box lined with paraffine paper. Melt some white fondant and mix with it a half cupful of chopped candied cherries, pour over the nut fonda

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runes may be stuffed with fondant or a fondant and nut mixture, and then dipped in fondant of different colors. Chop up some figs until fine, work into this an equal quanti

of each square with a tiny star cut out of the candied orange peel. The fondant should be flavored with orange. Candied lemon peel can be used in the same way, and in this case the fondant should be flavored wi

ed candy box in an even layer. Melt one-half cupful of chocolate fondant and stir into it one-fourth cupful of chopped dates and flavor with vanilla. Pour over the other layer in the box. Melt one-half cupful of maple fondant and stir into it one-fourt

must be careful that they are not broken in any way to let the jui

dipped in fondant colored pink and flavored with strawberry extract. Preserved cherries can also be dipped in pink or white fondant flavored with

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the pink, yellow, green or violet fondant, or in maple fondant

lling them around until they become smooth and round and beautifully streaked with the different colo

e one upon the other, roll gently with the rolling pin until t

preserved ginger, well dried before using. Dip in different

of oil of cinnamon, and form into balls. Dip these in chocolate fondant. Other spice bonbons ca

green and flavoring it with peppermint extract. Drop from a spoon on paper the size of a quarter.

fondant with banana extract and color a light yellow. Form this into a long round stick shape and place in the center of strip. B

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help it to melt not only evenly, but more quickly. If the fondant is very dry a few drops of water may be added, but be very careful not to get too much water in or the bonbons will not harden up well. When ready to dip remove the fondant from the fire, but let the bowl remain in the hot water. Take up the centers to be dipped on a candy dipper or fork and dr

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emove all sugar crystals. Boil to exactly 238 degrees, then pour out on a platter or marble slab and flavor with one-half teaspoonful of vanilla. Allow it to stand undisturbed until all heat has left it, then place over it the white of one egg beaten until very stiff, then cream the batch as you do in making fondant, but work it very slowly, as this gives it more chance to become firm. If it is too soft to work up

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