99. NATURE OF FONDANT.--Fondant is the foundation cream out of which
bonbons and various other fancy candies are made. It is also used for
stuffing dates, taking the place of the pit. While it is not so
desirable for the centers of chocolate creams as for most of the other
candies for which it is used, it can, of course, be coated with
chocolate if desired. Some persons have an idea that fondant and related
candies are difficult to make, but if directions are followed
carefully this will not be the case.
[Illustration: FIG. 5]
100. In the first place, it should be remembered that the weather is an
important factor in the success of candy of this kind. A clear, cold day
should be selected, for it is difficult to make fondant successfully on
a warm or a damp day. Then, too, it is an excellent plan to make more
than can be used at one time, for no greater labor will be involved in
the making of a large amount than a small amount and better results may
be expected. If the fondant material is cared for properly, small
quantities of it may be made up as desired. Therefore, if convenient
equipment is on hand for making candies of this type, no less than 2-1/2
pounds should be made at one time. Five pounds is a preferable amount,
but, if desired, 10 pounds may be made up at one time, although this
amount is about as much as one person can handle and even this is
somewhat difficult for some to work up.
[Illustration: FIG. 6]
A little ingenuity on the part of the person making up the fondant will
result in many delightful bonbons. Candied fruits, nuts, coconut, and
numerous varieties of flavoring and coloring may be utilized very
successfully with fondant. It should be remembered, however, that
bonbons do not keep fresh for more than a few days or a week at the most
if they are exposed to the air. If it is desired to keep them for any
length of time, they should be packed in a tin box, but when stored in
this way, different colors should not be placed next to each other or
they will mix.
101. FONDANT.--As will be noted, the accompanying recipe for fondant
calls for 5 pounds of sugar. It is not necessary that all of the fondant
be worked up at once. Indeed, it is suggested that this amount be
prepared and then stored so that the fondant may be used as needed. If a
smaller amount should be desired, half of each ingredient may be used.