Ingredients:
CENTERS
1/4 a cup candied cherries, chopped fine
1/2 a cup fondant
CHOCOLATE COATING
About 1 cup of fondant
2 squares Baker’s Chocolate
1 teaspoonful vanilla extract
Bits of cherry

Preparation:

1. Mix candied cherries with the fondant. Knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size.
2. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside.
3. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and heat until melted.
4. Take out the spoon and put in a dipping fork (a wire fork) beat the fondant, to keep it from crusting and drop in a “center;” with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper.
5. Make a design with the fork in taking it from the candy. At once press a bit of cherry on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

Janet McKenzie Hill

Like This Page? Bookmark it: