Page:The candy cook book (IA cu31924090146717).pdf/45

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Blanch almonds (see page 166), and place one on each side of a small ball of fondant, or cover almonds with fondant, shape like a very small egg, and roll in granulated sugar.

Take fondant, cooked or uncooked, of any color or flavor, roll out one eighth inch thick, shape with round cutter one and one half inches in diameter, and roll around cherry, leaving a small portion exposed. Place in paper cases. Vanilla, coffee,and pistachio fondant look particularly well with the cherries.

Select as many firm, smooth, candied cherries as are desired. Cut each cherry, starting at the open end, into four sections, and separate into petals. Make a tiny hole at the other end, and insert a strip of angelica one and one half inches long for a stem. Place a small ball of fondant between the petals, and arrange on a doily, or use on top of a box of bonbons.