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Coating Candies with Bonbon Cream

When especially nice candy is desired for a special occasion, it is often made into small pieces and then coated with bonbon cream. A large number of the centers to be coated should be made up before the coating is begun. In fact, if it is possible, all the centers should be made first and then the coating can proceed without interruption. The cream to be used for coating may be flavored or colored in any desirable way. Any flavoring or coloring that is to be used, however, should be added while the cream is melting.

Instructions

To coat with bonbon cream, put the cream in a double boiler without any water and allow it to melt with as little stirring as possible. It is best to use a small double boiler for this purpose and not to melt too much of the cream at one time, as it is apt to become grainy if it is used too long for dipping. When it has melted to the extent that the coating will not be too thick after it has cooled, the dipping of the candies may begin. As soon as it is found that no more centers can be dipped in the cream, melt some fresh cream for the remaining centers, but do not add it to that which has been used before. Instead, use the first up as closely as possible and then drop the remainder by spoonfuls on waxed paper. With all of it used, wash and dry the inner pan of the double boiler and start again with a fresh lot of the cream.

To coat the centers, drop one at a time into the melted cream and turn over with a coating fork or an ordinary table fork. When the surface is entirely covered, lift out of the cream with the fork and allow any superfluous coating to drip off. Then drop the coated bonbons on waxed paper, to cool. While this work may prove a little difficult at first, it can be done with dexterity after a little practice. If an effort is made to have the centers uniform in size and shape, the finished candies will have the same appearance. While the cream is soft, tiny pieces of candied fruit or nuts may be pressed into the coating to decorate the bonbons.

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Source

Woman's Institute Library of Cookery, Volume 5.


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