Many candy makers make fine cream, but spoil it when melting the same because no matter how good the cream is, it can be spoiled when a little too much heat is applied. It is also a great mistake to reheat the cream more than once without getting it too watery and it will then dry out in a short time.
There is no dipping cream made that will keep the gloss for any length of time.
Do not attempt to make bon-bons at night, because it is difficult to get the colors the right shade. A color may look dainty at night, but be hideous in day time, especially yellow and lavender. Colors and flavors should be delicate as the taste of the candy seems to improve with its appearance. When adding colors always add a little at a time. More may be added but none can be taken out.
You will find from experience that it will always be necessary to melt more fondant than you will need to coat the centers you have made, because you must have a certain amount in the double boiler in order to dip them successfully. As you get to the bottom you will find it thickens very quickly and you will have to add more water. Do not get into the habit of adding too much water while dipping the bon-bons as it will spoil their looks; it is liable to dilute the coating so that it will not be hard enough.
If you have melted too much it is not wasted. Have some shelled nuts ready and coat them after you have finished with the centers, or flavor the remaining cream with either peppermint or wintergreen, as these flavors will kill any flavor that you have used. With a spoon, drop it on wax paper in wafers.
If, after you have centers for chocolate coating and do not wish to coat all that you have made, they may be dipped in melted fondant the same as any other center.
If bon-bons become soft when brought into a warm room, it indicates that too much water was used when dissolving the fondant, or it was not heated enough.
LEMON FIG BON-BONS.
Use chopped figs to mix with bon-bon cream for centers, and cut them oblong shape and coat with bon-bon cream, flavored with lemon and colored yellow. You will find Burnett’s Golden Yellow Paste makes a beautiful color. It is better to make this color in the daytime, as it is very difficult to get the desired shade at night. You must get your coating a pretty deep shade of yellow or it will not show up well on the bon-bons. Either an English walnut, or pecan, are very pretty on this bon-bon, and be sure to put it on just after you drop it from the fork, in order to have it stick.