Melt 10 pounds No. 1 fondant in kettle over steam and add to it ½ pound pistachio nuts, chopped up very fine, color a light green, and flavor with pistachio, then add 1 pound glucose; now run them in starch prints in small-sized shapes; when they set and are ready to dip, dip them in No. 1 fondant and place half a pistachio nut on top of each; let the outside dipping cream remain white.
FILBERT BON BONS.
Chop up 2 pounds roasted filberts, after the husks have been blown off; knead them into No. 1 fondant with XXXX sugar to a stiff paste. Then roll them out in balls the size of marbles, dip in No. 1 fondant and place on top of each half a filbert; flavor the dipping cream with vanilla.
The above are also nice dipped in chocolate.
BUTTERNUT CREAMS.
Use black walnuts.
Chop up fine 2 pounds black walnut meats; first see that there are no shells among them; now melt in bon bon kettle 6 pounds No. 1 fondant, and when melted add the nuts; stir, and then with a teaspoon dish out ½ teaspoonful at a time and with the thumb slide them off on the slab; when done crystalize them.
You can also dip the above in chocolate instead of crystalizing them, and they make a good, rich center.