COOKED FONDANT
Place over the fire four cups of XXX sugar, one cup of water. Stir with a wooden spatula until the sugar is dissolved—no longer. Boil ten minutes or until it threads. Remove saucepan. Test the fondant by rubbing a little between the fingers. If it balls, turn into a bowl. When partly cooked, add flavoring; then beat until stiff enough to knead with the hands like bread. The fondant may be shaped into balls, squares, or any form. A little experience will enable one to do this readily. If vegetable colorings, which are harmless, be used, the French candies may be more perfectly imitated. For flavoring use extracts or fruit juice.
Mrs. M. Soloman