INGREDIENTS

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

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