A Little Candy Book for a Little Girl

by Mrs. Amy Harlow Waterman

Bon Bons

Fondant of any kind.

Color pastes.

Flavorings.

Nuts, candied cherries, etc., etc.

Here was another way in which Betsey used the fondants.

One portion of plain fondant she put on one side while the remainder was divided into as many different portions as she desired different colors or flavors. When these were shaped into balls, some plain and some with pieces of nuts or candied cherries inside, she placed them on waxed paper while she put the other portions of fondant in the small double boiler over hot water to melt.

Betsey did not let the fondant get hot, but just warm, then taking the candies she had prepared she dipped each one carefully into the melted fondant (using two silver forks) and re-placed on the waxed paper to dry.

In the same manner Betsey used the "Chocolate Fondant," the "Coffee Fondant," the "Maple Sugar Fondant" and the "Corn Syrup Fondant."

Chocolate Creams

Fondant of any kind.

Color pastes.

Flavorings.

Nuts, candied cherries, etc., etc.

Chocolate.

Sometimes Betsey liked the chocolate in which she dipped her creams left unsweetened, then again she would add a little of the plain fondant to the melted chocolate to take away the bitter taste. Betsey melted the chocolate by placing it in the double boiler over hot water. The number of squares she melted depended upon the number of creams she intended dipping. Usually she started by melting two squares.