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FRENCH BON BON CENTERS1 cup honey1 cup corn syrup Boil to 230 degrees. Stiffen with 4 or 5 cups choppedfine cocoanut. When cool roll into small balls for dip-ping. These centers are for French bon bons and maybe dipped in fondant or chocolate. COCOANUT MARSHMALLOW Chop 5 cups cocoanut very fine and brown in oven.Take 1 cup corn syrup and 1 teaspoon butter and heat.Using a small dishpan, place 8 or 10 marshmallows inbottom and pour a little hot syrup on them and rollmarshmallows in syrup then in toasted cocoanut. MARSHMALLOW 3 cups granulated sugar 2 cups corn syrup 1 cup water 1 1/4 cup water |
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