| 1 | Directions: mix first 4 ingredients in large saucepan. |
| 2 | Bring to boil, stirring. |
| 3 | Cover, boil 3 minutes. |
| 4 | Remove cover, and cook until a small amount of mixture forms a soft ball when dropped in cold water (238°F). |
| 5 | Wash down sides of pan several times with a pastry brush dipped in cold water, using up and down motion. |
| 6 | Pour out on ungreased platter. |
| 7 | Cool to lukewarm (110°F). |
| 8 | Add vanilla, and beat until mixture turns cloudy. |
| 9 | Gather into a ball, and knead with lightly buttered hands until smooth and creamy. |
| 10 | Put in bowl, cover with damp cloth, and store in cool place until needed. |
| 11 | Fondant dipped almonds: tint fondant with red and green food coloring. |
| 12 | If desired, flavor green with wintergreen and red with peppermint. |
| 13 | Melt each color in top part of double boiler over hot water. |
| 14 | Dip rounded end of toasted almonds in candy; harden on waxed paper. |
| 15 | Fondant stuffed dates: color fondant with red and green food coloring, as desired. |
| 16 | Shape in small rolls, and fill pitted dates. |
| 17 | Bonbons: using 2/3 of fondant recipe for any one flavor of bonbon, work in desired flavoring and coloring a little at a time. |
| 18 | Shape in ? balls for centers. |
| 19 | Bits of nuts, candied or dried fruits, or coconut can be added to these centers. |
| 20 | Let stand on waxed paper, covered, overnight. |
| 21 | Next day, melt remaining 1/3 of the fondant set aside for this batch in top part of metal double boiler over boiling water, adding flavoring and coloring to match fondant centers. |
| 22 | Remove from heat. |
| 23 | Set pan in cold water for a moment, and then put over hot (not boiling) water to keep fondant warm and soft. |
| 24 | With dipping fork, or other fork, dip bonbon centers, one at a time, in melted fondant to cover. |
| 25 | (stir after each bonbon is dipped to keep crust from forming on top. |
| 26 | If this fondant becomes too thick, reheat or add a few drops of hot water). |
| 27 | Tip bonbon over onto waxed paper covered tray. |
| 28 | Decorative circles can be made by holding dipping fork on top of bonbon for a moment. |
| 29 | Decorate at once with bits of nuts, candied fruits, silver shot or colored sugar, as desired. |
| 30 | Leftover dipping fondant can be dropped on waxed paper to make patties. |
| 31 | Store, covered, in cool, dry place. |
