Coffee Bonbons Recipe 2 ingredients

To prepare this Coffee Bonbons Recipe 2, first roll small pieces of fondant into balls. If the fondant is too soft to handle, add a little XXXX or confectioner's sugar. Let the balls stand until dry on the outside. Put a cup or more of the fondant in a double boiler over warm, but not boiling water, add a few drops of coffee extract and a tablespoonful or more of caramel syrup, also a little water (perhaps a teaspoonful) if needed and stir until melted; drop in a center, then with a dipping fork (made of wire) push it under the coating; when covered, lift out, draw the fork across the edge of the dish to remove superfluous coating, then turn the fork and drop the candy onto waxed paper or oil cloth. In lifting the fork from the bonbon a design may be made.

OTHER BONBONS

Candied fruit, particularly cherries, cut in bits, nuts, broken in pieces or chopped, pieces of fig, dates or ginger may be mixed with fondant for centers. These centers may be dipped in plain white fondant, flavored to harmonize with the center, or, the fondant may be tinted green, pink, etc., with color paste, or brown with chocolate. Black coffee, much reduced by boiling, may be used instead of coffee extract.

PISTACHIO BONBONS

Blanch a few pistachio nuts; split a few and leave these half meats to set on the top of the bonbons. Chop the rest of the nuts; mix with fondant and roll into oblong shapes. Coat these with fondant, tinted light green and flavored with almond and vanilla. If a teaspoonful of vanilla be used for flavoring, add only one-fourth a teaspoonful of almond. Set the half nut in place the instant the center is coated, as the coating stiffens very quickly. To make the coating a little heavier or hold its shape a little better, beat in a few drops of glycerine. Put the rounding side of the nut down.