FONDANT AND RELATED CREAMS

99. NATURE OF FONDANT.--Fondant is the foundation cream out of which bonbons and various other fancy candies are made. It is also used for stuffing dates, taking the place of the pit. While it is not so desirable for the centers of chocolate creams as for most of the other candies for which it is used, it can, of course, be coated with chocolate if desired. Some persons have an idea that fondant and related candies are difficult to make, but if directions are followed carefully this will not be the case.

100. In the first place, it should be remembered that the weather is an important factor in the success of candy of this kind. A clear, cold day should be selected, for it is difficult to make fondant successfully on a warm or a damp day. Then, too, it is an excellent plan to make more than can be used at one time, for no greater labor will be involved in the making of a large amount than a small amount and better results may be expected. If the fondant material is cared for properly, small quantities of it may be made up as desired. Therefore, if convenient equipment is on hand for making candies of this type, no less than 2-1/2 pounds should be made at one time. Five pounds is a preferable amount, but, if desired, 10 pounds may be made up at one time, although this amount is about as much as one person can handle and even this is somewhat difficult for some to work up.

A little ingenuity on the part of the person making up the fondant will result in many delightful bonbons. Candied fruits, nuts, coconut, and numerous varieties of flavoring and coloring may be utilized very successfully with fondant. It should be remembered, however, that bonbons do not keep fresh for more than a few days or a week at the most if they are exposed to the air. If it is desired to keep them for any length of time, they should be packed in a tin box, but when stored in this way, different colors should not be placed next to each other or they will mix.

101. FONDANT.--As will be noted, the accompanying recipe for fondant calls for 5 pounds of sugar. It is not necessary that all of the fondant be worked up at once. Indeed, it is suggested that this amount be prepared and then stored so that the fondant may be used as needed. If a smaller amount should be desired, half of each ingredient may be used.

FONDANT