Or 3 pounds of granulated sugar, 1 pint of water, and teaspoonful of cream of tartar. The addition of cream of tartar prevents the sirup from graining. Remove from the fire as soon as done, let the mass cool until lukewarm, and proceed as be fore.
Chocolate Fondant. — Instead of pure melted chocolate, a fondant con taining 2 tablespoonfuls of grated chocolate to each pound of cream may be used. Place in a bowl, set in a vessel of hot water, 2 tablespoon fuls of chocolate and when melted add a cupful of clarified sirup and 1 pound of melted fondant. Stir and mix well. In this chocolate fondant dip the hearts or centers of creams or bonbons by transfixing Ahem with a fork or hatpin and dropping them on waxed or buttered paper or sheets of tin to harden. Fruits, as cherries, figs, and the like, are very delicious coated in this way, or mixed nuts dipped and rolled with French cream and thus coated are also excellent.
Bonbon Fondant. — Prepare any ordinary fondant, but cream it with a wooden paddle, and do not knead it as for ordinary fondant. Let it stand twenty-four hours or more in an earthenware bowl covered with sev eral thicknesses of wet cloth. To dip
bonbons heat the fondant by setting it on a soapstone or in a pan of hot water over the stove and stirring constantly, but do not allow it to boil. A double boiler may be used for this purpose. Dip the centers by trans fixing them with a fork or hatpin, and set them to cool on sheets of waxed paper. This recipe is suitable for all sorts of nuts, fruits, and other sweetmeat centers. The fondant may be tinted or colored as desired.
Uncooked Fondant.—Beat up the white of egg and mix with the same amount of water by bulk in an earth enware bowl. Whip in Confection ers' XXX sugar to a stiff paste,which will stand when molded with the fingers to any desired shape. Flavor and tint as desired. After molding let the pieces stand several hours to harden, but make up no more fon dant than is required for immediate use, as it soon hardens. This fon dant may be used as centers for chocolate creams, or for nut or fruit sweetmeats in place of any of the cooked fondants as desired.