Pistachio Bonbons Recipe

Instructions

Blanch a few pistachio nuts; split a few and leave these half meats to set on the top of the bonbons.
Chop the rest of the nuts; mix with fondant and roll into oblong shapes.
Coat these with fondant, tinted light green and flavored with almond and vanilla.
If a teaspoon of vanilla be used for flavoring, add only one-fourth a teaspoon of almond.
Set the half nut in place the instant the center is coated, as the coating stiffens very quickly.
To make the coating a little heavier or hold its shape a little better, beat in a few drops of glycerine.
Put the rounding side of the nut down.
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2 1/2 cups of sugar
1 cup of water
1/3 cup of glucose (any pure corn syrup)
Put the sugar, glucose and water over the fire, and stir until boiling; wipe down the sides of the saucepan, over and cook as in the first recipe for fondant.
Cook to 238 deg F.
This fondant, on account of the glucose, is less liable to grain than the one previously given.
Begin to cream before the syrup becomes cold.
When the fondant begins to stiffen, scrape it into a bowl and cover with a damp cloth.
Use at once or after a time.
This fondant, on account of the glucose, as also fondant to which almond paste or chocolate is added, or fondant made with part maple sugar, will not "cream" as quickly as the ordinary fondant.
It is "sticky" and can not be easily shaped by hand into centers.
It is used almost exclusively for centers that are molded in starch.