There are basically two types of fondant that are used for making bonbons.
The first is poured fondant, a creamy mixture used as a filling, and the other is rolled fondant orfondant icing, which is of a thicker texture and used for coating candy or icing cakes.
INFORMATION BELOW FROM 1800s COOKBOOKS
CANDY MAKING AT HOME
The proverbial “sweet-tooth” is a characteristic of the American people. Hundreds of tons of candy are annually consumed, and fortunes have been made in the business. The range of price is from ten cents to a dollar a pound, with some specially wrapped and boxed bonbons exceeding the latter price, not because of intrinsic excellence, but because of the ornamental form in which they are presented.
Cheap candies are adulterated and hence more or less detrimental to health. Good candies are not harmful, unless eaten to excess. Delicious candy may be made at home at much less cost. Any girl can prepare bonbons for a luncheon or a party at home, if she is willing to take the trouble, which is, after all, a pleasure to many. A box of home-made candy makes a nice Christmas or birthday gift.
BOILING SUGAR FOR FONDANT
There are several stages of boiling sugar for candy making. For fondant, the “soft ball” is chosen. This stage is at 235 to 245 degrees. To discover when the boiling has progressed to this stage, drop a little of the syrup onto ice water, or dip the tips of the thumb and forefinger into ice water and then into the syrup and instantly into the ice water again with the syrup between. One can use a small stick in the same way.
If the syrup can be rolled into a soft, but not sticky ball, it is in the soft ball stage. Half a minute more of boiling will convert it into the “hard ball,” if tested in the same manner.
MAKING THE FONDANT
Fondant (“foundation”) is the basis of all French bonbons. An endless number of varieties may be made from it in combination with other material.
In making fondant it is best to take a kettle that has not been used for other purposes, or it will give the fondant a taste. Also be very careful to have the thermometer clean if one is used.
There are two ways of preparing fondant. The easiest and simplest way is to add to the white of an egg, an equal bulk of cold water, and a teaspoon of vanilla. Beat until it froths, then add, gradually, one pound or more, of confectioners’ XXX sugar*. If the egg is large, one and one-half pounds may be required. Ordinary sugar will not do. Add sugar until the mixture forms a stiff paste. Work this with a spoon until it is very smooth.
When it is done, remove from the fire, take a damp cloth and wipe away all the sugar crystals that appear on the sides of the pan. Pour the fondant over a large platter that has been cooled or over a marble slab. As marble is naturally cool it is best for this purpose, but a platter may be placed on ice, or dipped in cold water before being used.
Do not scrape the contents out of the pan or allow it to drip, but pour out quickly. Then there will be less danger of its graining. It is a good idea to sprinkle a little cold water over the top of the syrup after it has been poured out; this will prevent a crust from forming on top.
If a batch should turn grainy after stirring it can be boiled over again, or used in making some other candy, but in either case it must be boiled over again and a little more water added.
Let stand until nearly cool (not cold), then stir with a wooden spoon until it becomes thick and creamy, working it away from the edges of the platter or slab into a mass in the center. When too stiff to work with a spoon, take it in the hands and knead until it is smooth and velvety.
Let stand a few hours until it has mellowed somewhat, then pack down in jars and bowls, and cover with a damp cloth. If a batch should turn grainy after stirring it can be boiled over again, or used in making some other candy, but in either case it must be boiled over again and a little more water added.
*XXX sugar – super fine sugar, but not powdered sugar.
THE FLAVORING
Always add the flavoring after the syrup has been removed from the fire, as in most cases it will boil out if put in with the other ingredients.
Make little holes in the fondant with the fingers and put in each a little of the flavoring, working it through the mass. The flavor should not be strong. The essential oils are better than extracts. Three or four drops of any of the oils will flavor a pound of fondant. About a teaspoon of any extract will be sufficient.
If it is desirable to have two or more flavors, divide the fondant into the required number of portions, and have an assistant take up the kneading of each. Work the fondant until it is creamy.
COLORING
The pure food laws discourage the use of colorings, and it is difficult for the amateur to procure them in economical quantities. Cochineal can always be had and provides any number of shades of pink. Spinach heated over steam, and the juice expressed, gives a pretty green which is perfectly harmless. Work into the fondant as you used the flavoring oil or extract. The above ingredients will make one pound of fondant, all that beginners should undertake at one time. It may be kept for some time by packing it in glass jars and sealing tightly.
MAKING THE BONBONS
Here comes in play the ingenuity of the candy maker in the employment of various accessories. Candied cherries, candied violets and rose petals, angelica, dates, figs, hard jellies, raisins, white grapes, crystallized ginger, coconuts, marshmallows, or nuts can all be employed. Chocolate is used in so many forms that it gives rise to an entire class of candies.
When ready to make up the bonbons, roll the fondant out evenly and cut in squares of equal size; shape these with the fingers. The hands must be frequently dipped into ice water and wiped dry, but never greased.
Roll the fondant into a ball. While still in the hand, press into the top an English walnut meat, or whatever decoration is desired, and lay on paraffin paper to harden.
BONBONS MADE WITH COCONUT
Coconut cubes are made by taking two cupfuls of fondant and melting it in a double boiler. Stir in one cupful of grated coconut and mix in well. Pour this into a square box lined with paraffin paper; it should be about an inch thick. Cut into squares when cold. This cocoanut mixture may be variously tinted and given unusual and elusive flavors, and thus one may have a variety. Another way to make coconut cubes is to melt some fondant and pour half of it in a square or oblong box lined with paraffin paper. Then cover this over with cocoanut a half inch, then pour over the remainder of the fondant. This is especially good if the fondant is colored rose or pink. Cut into cubes when cold.
HOW TO DIP WITH FONDANT
Place the fondant in a double boiler or in a bowl and place the bowl in a saucepan of hot water. The fondant should be melted to about the consistency of thick cream. Be careful that it does not get too hot or it will become a syrup again. Stir occasionally while melting and this will help it to melt not only evenly, but more quickly. If the fondant is very dry a few drops of water may be added, but be very careful not to get too much water in or the bonbons will not harden up well.
When ready to dip, remove the fondant from the fire but let the bowl remain in the hot water. Take up the centers to be dipped on a candy dipper or fork and drop into the bowl, then lift them out, scrape off any surplus fondant with a knife, and drop on oiled or waxed paper or smooth tin slightly oiled. These will harden very quickly. One can make a twist on the top of them, but this must be done just as soon as dipped. The fondant can be flavored and colored in any way desired while it is melting.
Image from Deposit Photos
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When I was a kid,bonbons, made by the Brach’s Candy Company
were quite popular.
I don’t see bonbons anymore in stores, although I did find a five pound bag fromWinCrest Bulk Foods
on Amazon.
There are other candies called bonbons for sale, but they aren’t like the ones I remember.
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Have you ever eaten or made bonbons? Please leave a comment below.
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