Chopped nuts may be added to the filling if desired before
it is made up. As soon as it is possible to handle the centers, coat
them with chocolate in the usual way. Be careful to cover the entire
surface with chocolate, for otherwise the quality of the center will
deteriorate. A good plan is to wrap candies of this kind in waxed paper,
especially if they are to be packed in boxes, for then they will not be
so likely to crush.
[Illustration: FIG. 16]
113. UNCOOKED FONDANT.--A fairly satisfactory substitute for fondant
can be made by moistening confectioner's sugar with egg white or sweet
cream. A very fine sugar must be secured for this purpose or the candy
will be granular, and even then the result will not be so satisfactory
as in the case of cooked fondant properly made. Uncooked fondant, too,
is more limited in its uses than cooked fondant, for it cannot be melted
and used for bonbons.
UNCOOKED FONDANT
XXXX sugar
Egg white or sweet cream
Roll and sift the sugar if it is lumpy, making it as fine as possible.
Beat the egg white just enough to break it up or pour into a bowl the
desired amount of sweet cream, remembering that very little liquid will
moisten considerable sugar.
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