It should be remembered, however, that
bonbons do not keep fresh for more than a few days or a week at the most
if they are exposed to the air. If it is desired to keep them for any
length of time, they should be packed in a tin box, but when stored in
this way, different colors should not be placed next to each other or
they will mix.
101. FONDANT.--As will be noted, the accompanying recipe for fondant
calls for 5 pounds of sugar. It is not necessary that all of the fondant
be worked up at once. Indeed, it is suggested that this amount be
prepared and then stored so that the fondant may be used as needed. If a
smaller amount should be desired, half of each ingredient may be used.
FONDANT
5 lb. sugar
1 qt. water
6 drops acetic acid or 1/4 tsp. cream tartar
Mix the sugar, water, and acetic acid or cream of tartar. Place over the
fire and, as in Fig. 5, stir until the sugar is dissolved. Just before
the mixture begins to boil, wash down the sides of the kettle with a wet
cloth, as shown in Fig. 6. Then place a lid over the kettle and cook
until almost ready to test. Remove the cover and, as in Fig.
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