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Show flavoring in pink-tinted candy, for example. Into the melted flavored fondant, add pecans and stir to coat them out comes minted nuts, a wonderful taste treat. Keep in mind for next summer: dipping fresh strawberries strawber-ries in peppermint-flavored melted fondant ummm ! This melted fondant is also the frosting used for petit-fours, the fancy little tea cakes. So, you see, fondant is versatile pretty wonderful, won-derful, isn't it? ( , j Food Talk . i Recipes & Chatter i A by Fern Thomas : mi roll and roll In more chopped nuts. Serve sliced or on a wooden block with a knife for guests to cut their own. A Christmas bonbon, by kneading knead-ing vanilla and chopped red and green candied fruit (and nuts if desired) into the candy. Or make flavored fondant into balls and place between two halved nut meats. Multiply the number of bonbons you can devise by two because by dipping them in chocolate choco-late you have twice as many kinds of fondant candies. Pimvheels, made by dividing the fondant, coloring one half (a little more vividly than for bonbons) Add the same flavoring to both halves one that corresponds to the color used; roll both portions very thin between layers of waxed paper; place the two sheets of candy on top of each other, and roll up tightly. Slice and pinwheels! Melt the fondant by placing in top of double boiler, and new possibilities present themselves. Stir in peppermint flavoring, or wintergreen and pink food coloring, or mint extract and green food color (or other flavorings and appropriate ap-propriate colors), and drop by spoonfuls on waxed paper to make mints. Don't fool the candy-eater by mixing colors and flavors which are not go-togethers orange Want to minimize effort in making mak-ing Christmas candy? Then make a batch of fondant and use it as the basis for a whole lazy-susan-full of candies. Fondant is easy to make. Simply combine 2 cups of sugar, one cup of water, and teaspoon cream of tartar or 2 tablespoons of light corn syrup. Boil to 236 degrees F. minus the correction for your altitude. alti-tude. Pour out onto a platter which has been rinsed in cold i water. If you are sure that no crystals are on the side of the pan, you can cool and beat the fondant in the cooking pan. Work with a wooden spoon until the candy becomes white and firm. Just as soon as you feel it becoming becom-ing firm, pick it up in your hands and work it until creamy and smooth. Store 2 or 3 days, wrapped wrap-ped in waxed paper, before flavoring flavor-ing and making into candy. Now make it into: Centers for stuffed dates or prunes, by kneading a little vanilla into the candy. A nut bar, by kneading vanilla or maple flavoring and chopped nuts into the fondant; then form a i |