To Mold Centers In Starch Recipe 1

Instructions

Buy a cheap grade of cornstarch and keep it for this purpose.
Sift the starch into a biscuit pan, filling it to the top.
Smooth the starch with a flat stick long enough to rest on two sides of the pan.
The impressions may be made, one at a time, with a thimble, a cork, glass stopper to a bottle or similar articles, but the easiest way is with small plaster moulds glued to a thin strip of wood.
The stick should be of such length that the ends may rest on the sides of the pan.
Lift up the molds and make a second row of impressions; also make other rows, if it can be done without injuring the shape of the impressions already made.
Melt the fondant over hot water, stirring it meanwhile; tint with color paste, if desired (a little on the point of a wooden skewer will tinta large quantity), and flavor according to the color.
Use rose extract for pink candies and vanilla and almond for light green.
Coffee extract will give both tint and flavor.
Keep the fondant hot and thin and with a teaspoon drop it into the starch impressions, filling each level with the top of the starch.
When cold pick out the candies and brush off the starch.
They are now ready for coating with chocolate.