| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 1/3 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Light corn syrup |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
DIRECTIONS: Mix first 4 ingredients in large saucepan. Bring to boil,
stirring. Cover, boil 3 minutes. Remove cover, and cook until a small
amount of mixture forms a soft ball when dropped in cold water (238-F).
Wash down sides of pan several times with a pastry brush dipped in cold
water, using up and down motion. Pour out on ungreased platter. Cool to
lukewarm (110-F). Add vanilla, and beat until mixture turns cloudy. Gather
into a ball, and knead with lightly buttered hands until smooth and creamy.
Put in bowl, cover with damp cloth, and store in cool place until needed.
FONDANT DIPPED ALMONDS: Tint fondant with red and green food coloring. If
desired, flavor green with wintergreen and red with peppermint. Melt each
color in top part of double boiler over hot water. Dip rounded end of
toasted almonds in candy; harden on waxed paper.
FONDANT STUFFED DATES: Color fondant with red and green food coloring, as
desired. Shape in small rolls, and fill pitted dates.
BONBONS: Using 2/3 of fondant recipe for any one flavor of bonbon, work in
desired flavoring and coloring a little at a time. Shape in 3/4" balls for
centers. Bits of nuts, candied or dried fruits, or coconut can be added to
these centers. Let stand on waxed paper, covered, overnight.
Next day, melt remaining 1/3 of the fondant set aside for this batch in top
part of metal double boiler over boiling water, adding flavoring and
coloring to match fondant centers. Remove from heat. Set pan in cold water
for a moment, and then put over hot (not boiling) water to keep fondant
warm and soft. With dipping fork, or other fork, dip bonbon centers, one at
a time, in melted fondant to cover. (Stir after each bonbon is dipped to
keep crust from forming on top. If this fondant becomes too thick, reheat
or add a few drops of hot water.) Tip bonbon over onto waxed paper covered
tray. Decorative circles can be made by holding dipping fork on top of
bonbon for a moment. Decorate at once with bits of nuts, candied fruits,
silver shot or colored sugar, as desired. Leftover dipping fondant can be
dropped on waxed paper to make patties. Store, covered, in cool, dry place.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus welcomes you back”