Many candies, especially such as are of some variety of fondant, are
thin when warm and solidify on the outside when cold, so that they may
be "dipped" or coated with chocolate. To shape candy of this sort, fill
a low pan with cornstarch, making it smooth upon the top. Have ready
molds made of plaster paris, glued to a thin strip of wood, press these
into the cornstarch; lift from the starch and repeat the impressions as
many times as the space allows. If molds are not available a thimble,
round piece of wood, or the stopper of an oil or vinegar cruet will
answer the purpose, though the impressions must be made one at a time.