10 c. sugar
4 c. milk
1/4 lb. butter
1/4 tsp. cream of tartar

Mix first 3 ingredients. Stir constantly over high heat to soft ball stage or 234 degrees on candy thermometer. Add cream of tartar when mixture begins to boil. Wipe sides of pan with clean cloth before pouring onto marble slab. Knead with spatula until stiff, then let set for 15 minutes. Knead into one large hunk. Let set for at least 1 week, preferably 2, in refrigerator. This is the ripening process. Remove from refrigerator night before dipping.

Add nuts and flavors to the fondant. Roll in balls.

CHOCOLATE FOR DIPPING:

3 lg. Farmington chocolate bars (or the equivalent)
3 sq. Hershey's baking chocolate (bitter)
1/2 oz. cocoa butter (no powder)

Cut chocolate into small pieces and melt in double boiler. It will take awhile to melt as the water shouldn't be over 100-105 degrees. Also, be very careful not to get the slightest amount of water in the mixture as this will turn the chocolate streaked and white.

Too much heat will do the same when melting the chocolate. When melted, dip candy by hand or by dipping fork in the chocolate and set on wax paper to harden or set. Summer coatings and almond bark can also be used for dipping.

Finished bon-bons are every bit (if not better) than any Fanny Farmers.

Note: I usually only make 1/2 recipe of the fondant. It's a little easier to handle and is just the right amount for cooking in a heavy Dutch oven.