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Put a portion of the cream fondant into the upper vessel of a small double boiler, put boiling water in the lower vessel, and put over fire. Heat the fondant, and after it has partly melted, stir it until it is all of the same consistency. If it is too thick for coating purposes, add a little water and stir it through. The cream should be made about the consistency of evaporated milk, or a little thinner. A good way to test it is to drop a little on the marble slab, or on waxed paper, and if it sets immediately and seems rather hard, a little more water may be added. Experience alone will teach one just how thin the dipping cream may be made. It is better for a beginner to have it a little too thick than too thin.
Any desired flavors and colorings may be added. Add grated chocolate to the dipping cream until it becomes the desired color and flavor to make chocolate dipping cream.
The dipping cream must remain over the hot water all the time candies are being dipped.