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 degrees F.). Color and flavor as desired. Place bonbons
on fork or a 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 center or on the surface. Set in a cool place until firm.
If fondant becomes too stiff during dipping process add a few drops
hot water and stir until blended.