Bonbons

Title:
Bonbons

Yield:
6 Servings

Categories:
Candies




Ingredients:





          Text Only






 Knead fondant which has been allowed to stand for 24 hours or longer until


 smooth and pliable.  Color and flavor. Mold into various shapes. Allow to


 stand in a cool place until firm. Melt 2 cups fondant over lukewarm water


 (120 F).  Color and flavor as desired. Place bonbons on fork or on


 confectioner's dipper. Dip into melted fondant one at a time. Remove from


 fondant.  Drain. Place on waxed paper. Form a swirl on the top. Nuts,


 fruit, and colored or white coconut may be used in the bonbon centers or on


 the surface.  Set in cool place until firm. If fondant becomes too stiff


 during dipping process add a few drops hot water and stir until blended.


 The Household Searchlight


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini