| COFFEE BON BON RECIPE:
Roll small pieces of fondant into
balls.
If the fondant is too soft to handle, add a little 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 tablespoon or more
of caramel syrup, also a little water (perhaps a teaspoon) 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.
Back
|
