[Illustration: FIG. 5]
100. In the first place, it should be remembered that the weather is an
important factor in the success of candy of this kind. A clear, cold day
should be selected, for it is difficult to make fondant successfully on
a warm or a damp day. Then, too, it is an excellent plan to make more
than can be used at one time, for no greater labor will be involved in
the making of a large amount than a small amount and better results may
be expected. If the fondant material is cared for properly, small
quantities of it may be made up as desired. Therefore, if convenient
equipment is on hand for making candies of this type, no less than 2-1/2
pounds should be made at one time. Five pounds is a preferable amount,
but, if desired, 10 pounds may be made up at one time, although this
amount is about as much as one person can handle and even this is
somewhat difficult for some to work up.
[Illustration: FIG. 6]
A little ingenuity on the part of the person making up the fondant will
result in many delightful bonbons. Candied fruits, nuts, coconut, and
numerous varieties of flavoring and coloring may be utilized very
successfully with fondant.
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