Cookery for every household

Begin by using very little colouring and flavouring, and then add more if necessary. Avoid crude colouring and over-flavouring. When perfectly smooth and uniform in colour, allow the fondant to rest a short time before attempting to shape it, as the working out will have softened it somewhat. Then roll out in a long roll and cut across in pieces the size of a nut. Shape these with the hands, either into balls, little rolls, cone or bean shapes, according to fancy, and use a little icing sugar to prevent the fondant sticking. Place the little shapes on a tin lined with grease-proof or wax paper, and let them remain in a cool place 24 hours. Next day cover them with coating fondant (see below). 2860. Coating Fondant Take some fondant made according to above recipe, and boiled to 245° F., as it should be rather harder than that which is used for the centres. Put it into a saucepan and add the necessary colouring and flavouring. This may either be the same as that used for the centres, or a pretty contrast. Add a little sugar syrup (see p. 597) and melt the fondant over a gentle heat. Keep moving the fondant about all the time, and pounding it down with a wooden spoon or spatula. It must never be allowed to simmer. It is a good plan to take the pan away from the heat now and again, to rest it on the table and to beat the fondant well. Add enough sugar syrup to bring it to the consistency of thick cream, and heat it to a lukewarm temperature. If made too hot the glossy appearance will be destroyed. When ready, remove the fondant from the heat, and tilt the pan up on the table. Dip in the fondant centres one at a time, coat them well with the fondant, and lift out with a dipping Dipping Fork fork, allowing all superfluous fondant to drop off. Place them on a tin lined with grease-proof paper, and make a twist of the fondant on the top of each. This may either be done with the side of the fork, or put on afterwards by putting a little of the fondant into a forcing bag and forcing out a twist on the top of the sweets. When coating, the fondant must be re-warmed from time to time, or whenever it becomes too thick. Keep it constantly stirred, and hold the pan over a low flame to warm it. The bottom of the saucepan must never be so hot that the fingers cannot touch it comfortably. After coating, the fondants must again be left to dry, when they are ready, unless they are to be kept for any length of time, when they should be crystallised (see below). 2861. Moulded Fondants Fondant. I Flavouring. Stock syrup. | Colouring. The simplest way of moulding fondants is in a starch tray (see p. 596). Fill the tray with some finely-sieved corn starch, and make it perfectly level on the top. Make the required number of impressions with little moulds sold for the purpose. Take some fondant that has been kneaded perfectly smooth, put it into a saucepan with a spout, add flavouring and colouring to taste, and a very little stock syrup. Heat very gradually and carefully over the fire until of a creamy consistency, adding more of the syrup if necessary. Pour this into the impressions in the starch, and when set,- ft the fondants out with a fork, and brush the starch lightly off them. The fondants may then be crystallised if wished.