The Art of Home Candy Making, with Illustrations

by Home Candy Makers

WORKING THE FONDANT.

Remove the bars by running a corner of the scraper between them and the syrup.

With the scraper or wooden paddle commence by scooping or turning the syrup toward the center so as to get it into a mass in the center of the slab, as shown in [Fig. 1]. Continue turning it over and over; always work from the edge and keep the scraper in the position of [Fig. 1]. The mass will move from one end of the slab to the other, but by always working around the edge, you will be able to keep the syrup in a mass and prevent it from spreading over the slab. Each time that you turn up the syrup, scrape the slab clean and turn the scraper up and over the mass as shown in [Fig. 2]. This movement removes the syrup from the scraper and when it works up to the handle, clean the scraper with a knife. Sugar will soon appear on the under side of the scraper, but this is only an indication that the syrup is reaching the creamy stage, when it will become much thinner and easier to work; also it will require more rapid working to prevent it from running off the slab. ([Fig. 3].)

Fig. 1

Fig. 2

Fig. 3

When this stage is reached, work rapidly and in a short time it will become harder and finally become a hard ball when it is finished ([Fig. 4]). Scrape off any remaining particles on the slab; clean the scraper, and put this sugar on the batch. Wring out a heavy cotton cloth out of COLD WATER (such as a piece of toweling), so that it is damp, and place this cloth over the fondant on the slab; tuck it in on all sides, allowing it to remain for a half hour. This sweats or seasons it and mellows the fondant. Remove the cloth and your efforts will be rewarded by a mass of snow-white fondant, smooth as velvet. Cut it into chunks and put them into a crock or stone jar. Wet the cloth, (wring it out well), and lay it over the top of the crock. It must not touch the fondant, because the cloth will draw the syrup and absorb the moisture of the fondant. In three days it will be ready for use.

Fig. 4

The fondant may be kept six months in a dry, cool place. Keep the cloth moist. You may have the delicious bon-bons at any time, as the fondant is always ready for immediate use.

If, after you have poured the syrup on the slab, you find that some scum has poured out with it, remove it just before you begin to work the syrup, because it will then be cold and there will be no danger of spoiling it.

If, when you begin to work the syrup and you find there are granulations on the bottom of the slab, or through the syrup, it indicates that you disturbed the syrup while cooking, jarred it too much when pouring it out, cooked it too high or did not cool it rapidly. If this should occur, work the syrup according to the above instructions and the sugar may be used for cooking purposes or for any kind of candy EXCEPT FONDANT.

You never beat the fondant, but it may be kneaded before putting it into the crock, if you wish to make it finer grained.

When the fondant is kept for any length of time, a crust forms on top, if the cloth becomes dry, which may be melted with the rest of the fondant. It is not spoiled. The contact of the air is the cause of this crust forming. Moisten the cloth and the crust will soften in a short while.

IMPORTANT: Never begin to work the syrup until it is cold. This is one of the secrets of perfect bon-bon cream.

Before you pour the syrup on the slab, wet your hand a little in cold water and moisten the slab, but do not get it too wet.

If any of the syrup should run out, hold something at the place where it is running out underneath the bars (for a minute or two) until the syrup hardens a little and it will stop running out. NEVER PUT THE SYRUP THAT HAS RUN OUT IN THE BATCH ON THE SLAB, BECAUSE IT WOULD MAKE THE WHOLE BATCH GRAINY.

Always use the same side of the slab for fondant, and this side must never be greased.

Bon-bon cream should always be covered, so that it does not dry out.

It should not be used the same day that it is made.

Don’t allow the batch to get too cold, as that takes all the life out of the sugar.

The crock may be covered with wax paper and a lid.

Do not make a batch larger than what you can cool quickly on your slab, because it will take too long to cool properly. Sugar that is cooled slowly loses its strength and after it is melted, it will not keep a good string, and also will be dull looking within a few days.

If the fondant in the crock becomes hard from neglecting to keep the cloth damp with which it is covered, wet the cloth, squeeze it slightly and place it over the crock. The moisture will be taken up by the fondant, which will be as good as before the moisture was evaporated.

If you should be so unfortunate as to spoil a batch of fondant, you can use the sugar for most any kind of candy, except fondant or orientals, by simply using the grained fondant in place of sugar.