Bonchi (Curried Beans)

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 Household Searchlight