As soon as it has hardened sufficiently to remain as it is
marked and not run together, mark it in pieces of the desired size,
using for this purpose a thin, sharp knife. Be careful to have the lines
straight and the pieces even in size. Generally, candy that is treated
in this manner is cut into squares, although it may be cut into other
shapes if desired.
68. 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.
69. 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.
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