Bon-Bon Centers
Various fruits, such as candied cherries, candied citron, candied orange peel, candied pineapple, dates, figs, raisins, and shredded cocoanut are desirable to blend with the cream fondant for bon-bon centers. Any one of the various kinds of nuts blends splendidly with the fruits and fondant. Among the fruits, dates, figs, and raisins are the most wholesome. Candied fruits are hard of digestion, and it is not advisable to use them in candies for children. Select the fruits and nuts desired and chop them up fine, or, which is better, run them through the food chopper, using the fine vegetable knife. A combination of one part fruit, one part nuts, and two parts fondant is splendid. If desired, several kinds of fruits and nuts may be used in combination. Blending any two or more of the fruits named above with fondant will produce a delicious flavor. Enough fruit and nuts may be ground to last for several months, as it will keep in perfect condition when put in a jar with a tight fitting lid. One might say that the number of characteristic centers for bon- bons that can be produced with cream fondant, fruits, and nuts is
limited only by one’s originality. Centers may be made of just flavored fondant, and a score of different flavors can be produced by using the various flavors singly and in combination. By using fruits and nuts with the fondant, many other centers with distinct flavors can be produced. An all-fruit center is delicious; or to make a paste of nut-meats by running the nuts through the food chopper, using the nut butter knife, and blending this paste with candied fruits and fondant, makes most delicious bon-bon centers. A batch of cream fondant may be divided into several portions, and each portion made different by using various flavorings, nuts, and candied fruits. The different varieties should be molded into different shapes in order to distinguish them after they are dipped.

Dipping Cream
Put a portion of the cream fondant into the upper vessel of a small double boiler, put boiling water in the lower vessel, and put over fire. Heat the fondant, and after it has partly melted, stir it until it is all of the same consistency. If it is too thick for coating purposes, add a little water and stir it through. The cream should be made about the consistency of evaporated milk, or a little thinner. A good way to test it is to drop a little on the marble slab, or on waxed paper, and if it sets immediately and seems rather hard, a little more water may be added. Experience alone will teach one just how thin the dipping cream may be made. It is better for a beginner to have it a little too thick than too thin. Any desired flavors and colorings may be added. Add grated chocolate to the dipping cream until it becomes the desired color and flavor to make chocolate dipping cream. The dipping cream must remain over the hot water all the time candies are being dipped.