Name: Chocolates
Ingredients: white fondant; melted chocolate; starch (optional); paraffin or waxed paper (or greased white paper)

Chocolates

Ingredients

white fondant
melted chocolate
starch (optional)
paraffin or waxed paper (or greased white paper)

Directions

Color and flavor the white fondant, then roll it into small balls. Use a little starch on your hands to prevent sticking.
Let the balls stand for 1-2 hours.
Melt the chocolate in a dish set over hot water.
Dip the fondant balls into the melted chocolate using a fork or large needle.
Place the dipped chocolates on paraffin or waxed paper to harden. If unavailable, use well-greased common white paper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.