Remove the stones from nice large dates, fill the cavities with fondant of different flavors and colors. If preferred these may be dipped in fondant, or left as they are. Prunes may be stuffed with fondant or a fondant and nut mixture, and then dipped in fondant of different colors. Chop up some figs until fine, work into this an equal quantity of nut meats. Roll up into balls; if not moist enough add a little cream. Dip into melted fondant. Raisins are also good prepared in this manner. Dip into maple fondant.
Melt some fondant in a double boiler, and stir into it candied orange peel cut into tiny strips. Pour in a lined box or greased square or oblong pan. When partly cool mark off into squares and decorate the top of each square with a tiny star cut out of the candied orange peel. The fondant should be flavored with orange. Candied lemon peel can be used in the same way, and in this case the fondant should be flavored with lemon. When cool cut into squares. Candied cherries can be cut up into bits and stirred into pale pink fondant flavored with rose. Press little hearts cut out of candied cherries in the center of each square.
To make a delicious fruit loaf melt one-half cupful of fondant, add a half teaspoonful extract of almond or vanilla, and stir in two tablespoonfuls of candied cherries cut in quarters, and a tablespoonful of chopped angelica. When mixed pour into a lined candy box in an even layer. Melt one-half cupful of chocolate fondant and stir into it one-fourth cupful of chopped dates and flavor with vanilla. Pour over the other layer in the box. Melt one-half cupful of maple fondant and stir into it one-fourth cupful of chopped nut meats, and pour over the other layers. Cover with paraffine paper and set where it will cool quickly. When firm, break down the sides of the box and cut into slices or cubes. Any kind of fruit may be used in the different layers.
Sections of oranges or tangerines may be dipped in fondant, but one must be careful that they are not broken in any way to let the juice escape as this will probably soften the fondant and make it messy.
Any preserved fruit, dried in the oven, cooled and then dipped in different colored fondant makes delicious bonbons. Preserved strawberries can be dipped in fondant colored pink and flavored with strawberry extract. Preserved cherries can also be dipped in pink or white fondant flavored with almond or cherry. Pears and yellow peaches are good dipped in yellow fondant flavored with lemon or orange. Quince preserves are also good dipped.
Assorted Bonbons
The plain white fondant flavored with vanilla is good dipped in the pink, yellow, green or violet fondant, or in maple fondant; form the white fondant in pretty bonbon shapes before dipping.
Pretty marbles can be made by taking a small piece of two or more colored fondants in the hand and rolling them around until they become smooth and round and beautifully streaked with the different colors. Place on paraffine paper and turn often to prevent their flattening on one side, until firmly set.
Roll out some of the different colored fondant in sheets, place one upon the other, roll gently with the rolling pin until the colors are blended together, then cut into bars or squares.
Form fondant into tiny cones, tucking into each cone a bit of preserved ginger, well dried before using. Dip in different colored fondant. Some can be dipped in melted chocolate also.