Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ Wright

Fondant

To make the fondant take two pounds of granulated sugar, one-half cupful of water and one-fourth teaspoonful of cream of tartar. Boil this to the soft ball stage or to 238 degrees. Stir the sugar over a slow fire until it is thoroughly dissolved; then take a damp cloth and wipe away all the sugar crystals that appear on the sides of the pan. When it is done remove from fire and pour over a large platter that has been cooled or over a marble slab. Do not scrape the contents out of pan or allow it to drip, but pour out quickly, then there will be less danger of its graining. Let stand until nearly cool (not cold), then stir until it becomes thick and creamy, working it away from the edges of the platter or slab into a mass in the center. Use a wooden spoon in creaming the fondant, and it is a good idea to sprinkle a little cold water over the top of the syrup after it has been poured out on the platter; this will prevent a crust from forming on top. When too stiff to work with spoon take it in the hands and knead until it is smooth and velvety. Let stand a few hours until it has mellowed somewhat, then pack down in jars and bowls, and cover with a damp cloth. If kept for some time dampen the cloth occasionally. As we said before this fondant will keep for a long time, and one may use it when desired. If a batch should turn grainy after stirring it can be boiled over again, or used in making some other candy, but in either case it must be boiled over again and a little more water added. In making fondant it is best to take a kettle that has not been used for other purposes, or it will give the fondant a taste; also be very careful to have the thermometer clean if one is used. The fondant can be colored and flavored when still warm, or it can be colored and flavored when you warm or melt it when ready to make the bonbons. Fondant should cool quickly after it has been poured out on a platter or slab. As marble is naturally cool it is best for this purpose, but a platter may be placed on ice, or dipped in cold water before being used.