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on a marble slab, large platter, or white agate tray that has been slightly moistened by being wiped with a damp cloth, and let stand undisturbed until candy is nearly cool. Beat egg until stiff, pour on top of candy, add vanilla, and work with broad spatula until very white and creamy. Just before it begins to set, turn it over and over very slowly, working from the edge. When firm, shape at once into small balls, working chopped nuts into it if desired. Drop into confectioners’ sugar, rolling around until ball is thoroughly covered, lay on waxed paper, and dip at once in melted chocolate. This centercream may be melted over hot water and molded in starch as on page 81 if desired, but centers will not be quite as soft and creamy.
Maple Center Cream
    1½ cups maple sugar
    ¾ cup white sugar
    ¼ tsp glycerine
    3 drops acetic acid
    1 cup water
    1 egg white
    Put both kinds of sugar and the water in saucepan, stir until dissolved, add glycerine, and stir again. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal. Add acetic acid, cover, and boil 2 minutes. Remove cover, and boil to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Finish like Center Cream II.
BONBONS
    The name bonbon is given commercially to a candy that is from one to one and one half inches in diameter, and has an outside coating of fondant, and a center of fondant or other candy, with or without nuts and fruit.
    Fondant centers are most commonly used, and their preparation is not difficult. Many other kinds of centers may also be coated with fondant, and with different kinds of fondant coating and a few decorations, a large variety of bonbons may be readily secured. The following pages contain many suggestions for making bonbons.
Centers for Bonbons
    Bonbon centers may be made from any of the fondants or creams given in this chapter or the chapter on Uncooked Candies. Remove the desired amount of fondant from the jar in which it was put to ripen, and color and flavor as suggested below. If firm enough, shape in small balls with a piece of nut, cherry, or other fruit in the center. Leave on a board covered with wax paper until firm enough to dip. It is sometimes wise to let them remain overnight. If too soft to shape, as Center Cream I and II may be, put in a double boiler over hot water, and stir constantly until thin enough to pour. It should be warm but not hot. Prepare starch molds as explained below. A small piece of nut, cherry, or other fruit may be put in each mold. Put the melted fondant into the impressions in the starch, and leave until firm. Remove from starch, and centers are ready to dip.
To Mold in Cornstarch
    Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray. Very gently level off the top with a long stick, knife, or ruler. Make impressions in the starch with small plaster molds bought for the purpose from a confectioners’ supply house, and fastened to a strip of wood; or with the handle of a knife, a thimble, or other object of the desired size. In making impressions, the molds each time must be slightly pushed away from the preceding impressions, that they may not be disturbed. Pour the liquid candy into the impressions with a teaspoon, or pour candy into a warmed confectioner’s funnel, and let it run out into the impressions, checking it by lowering into the opening the stick that comes with the funnel. Leave until firm, remove candies from cornstarch into a large sifter, shake well, and remove remaining starch with a clean brush.
    A cheap grade of cornstarch may be provided, and if kept in a closed jar or tin, it may be used over and over again. Flour may be used instead of cornstarch if more convenient, but it is not so satisfactory.
Dipping Bonbons
    Put the desired amount of fondant in small saucepan or double boiler, set in a larger saucepan of hot water, and stir constantly until melted. Flavor and color as