Knead fondant which has been allowed to stand for 24 hours or longer
until smooth and pliable.Color and flavor. Mold into various
shapes. Allow to stand in a cool place until firm. Melt 2 cups
fondant over lukewarm water (120 F).Color and flavor as desired.
Place bonbons on fork or on confectioner's dipper. Dip into melted
fondant one at a time. Remove from fondant.Drain. Place on waxed
paper. Form a swirl on the top. Nuts, fruit, and colored or white
coconut may be used in the bonbon centers or on the surface.Set in
cool place until firm. If fondant becomes too stiff during dipping
process add a few drops hot water and stir until blended. The
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