Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/40

36 BON-BON DIPPING.

Place in a double boiler three or four pounds of bon-bon cream and melt until a slight crust forms on the surface when you allow it to set for a moment.

Remove from fire and place one center at a time in the cream and fish out with a bon-bon fork. Place on wax paper and mark as desired. Do not allow your cream to become too hot.

Nice centers for high-class retail trade are pineapple fritters cut in small points, nice large French cherries, marshmallows, all kinds of nuts, fruit paste and cream centers if you desire.

Make your bon-bons very pale in color.

Use flavors such as vanilla, rose, violet, pistachio, heliotrope. Dip brazils in maple cream.

STOCK FONDANT.

Take

Place all in bright, copper kettle.

Stir until well mixed and when the mixture comes to a boil skim the formation from the surface, wash off the inside of the kettle between the surface of the batch and the edge of the kettle, and cover over with a wooden or steel cover. Allow to steam for 5 minues and remove cover. Place thermometer in batch and cook to 242 degrees, pour on