Buy some marshmallows, as that is much cheaper and easier than making them, and coat with bon-bon cream same as other centers, and unless you are able to buy the very small marshmallows, it is best to cut them in pieces before coating them. You may color the coating in any manner you wish. Blanch a few almonds, split them open, and put a half of one on the top of each bon-bon as soon as dipped, putting the flat side of the nut up, or you may leave them perfectly plain if you prefer to.
MAPLE BON-BONS.
Mix chopped nuts with either maple or white bon-bon cream for the centers, cut in oblong pieces, and coat with maple bon-bon cream, putting either a half of a pecan or English walnut on top of each. In melting your cream for the coating, it requires no coloring or flavoring but simply use it just as it is, and this really makes the finest bon-bon there is made.
COCOANUT BON-BONS.
Mix fresh grated cocoanut with bon-bon cream for your centers, mould in balls, and coat same as others. Flavor and color coating as you wish, and as a great many prefer these and other cocoanut bon-bons coated with chocolate colored coating, you may do that by simply adding enough melted chocolate to your bon-bon cream after it is melted up to give it the desired color. These make a very nice bon-bon, but I will tell you later on how to make a cocoanut center which is far ahead of these, but a little more trouble.
NUT BON-BONS.
Take either English walnuts, pecans, or Brazil nuts, and coat them with bon-bon cream same as you do the other centers. You may use any flavor or color coating desired, but I think that the lemon flavored coating tastes the best on these nuts. Of course, if you use maple cream with which to coat nuts, they are much nicer.
Dates, with the seeds removed and then rolled up together, coated in the same manner, are very nice, and if you take a sharp knife and cut them in two diagonally after coating them, they look very pretty.