Cut white paper the correct size of your box, making it long enough so that when the ends are folded up they will just come to the top of the box. Tie the box with gilt cord.
Sometimes bon-bons with a soft center are put in bon-bon cases, which adds to the appearance of the box.
CENTER CREAM
- 2½ pounds sugar.
- ½ pound glucose.
- 1 pint water.
Put the sugar, glucose and water in the kettle and set on hot fire. Stir this and wipe down sides of kettle same as bon-bon cream, and when it starts to boil, cover until it steams well, remove cover, put in thermometer, and cook to 238, then remove from the fire and pour on slab which has previously been moistened a little. You will see that so far, you handle this the same as bon-bon cream, but it is not necessary to use quite so much care with it, as the glucose in it has a tendency to keep it from sugaring any, but do not get careless with it simply because we tell you this. This fondant must not stand until perfectly cold, but commence creaming it when about half cold, and cream it in the same way that you do bon-bon cream. It is better to scoop this fondant off into your crock just before it sets firmly. When you see it is up to that point, quickly scoop it into the crock, for if you allow it to remain on the slab until it sets perfectly hard, and sweat it same as bon-bon cream, it is very sticky to handle. If you should happen to scoop it into the crock a few seconds too soon, it does not matter, as it will come out just the same in the end. It will take longer to cream this fondant than it does bon-bon cream. When you put it in the crock, cover with a damp cloth the same as the other. This is a snow white, very soft, smooth, and sticky fondant, and is used for the centers of chocolate creams, as it makes a much softer center for them than bon-bon cream does. We will tell you farther on how to handle it, but always remember, we will speak of this as center cream and the other, bon-bon cream.
MAPLE CENTER CREAM
Make exactly same as above, only instead of white sugar, use two-third maple and one-third white. If you use maple syrup instead of maple sugar, allow two pounds of syrup for every pound of sugar desired. You will find this cream very sticky, and it takes longer to cream it up than the other, but it makes a delicious chocolate cream. Do not get discouraged and think it is not going to cream for you, for if you cooked it to the right degree, it will never fail to cream.
HOW TO MOULD IN CORNSTARCH.
As you use the center cream for the inside of chocolate creams, you must have some method of moulding them on account of that cream being so soft and sticky. This is done in cornstarch, the same kind as you use for cooking purposes, as that does not stick to the candy in the least. Get the cheapest grade possible, as that answers the purpose. It should cost you from five to eight cents a box, and we would advise you to get four or five boxes at once, as it never spoils and may be used indefinitely, over and over again. When you are through with it, scoop it out into a large jar until you need it again.