Coffee Fondant
| Sugar (granulated), | 3 cups |
| Cream of tartar, | ¼ teaspoon |
| Strong coffee (hot and strained), | ¾ cup |
Betsey strained the coffee through a double thickness of cheesecloth, added the sugar and cream of tartar and let them slowly come to the boiling point; when the syrup had been boiling a few minutes the sugar began to stick to the sides of the saucepan. As this had to be removed very carefully so that not even a grain should fall back into the syrup Betsey took a soft piece of muslin, dipped it in cold water and with great care removed every bit.
Even when she tried the syrup to see if it had reached the soft ball stage Betsey was very particular not to stir it.
When the candy was cooked Betsey poured it slowly into a large smooth platter, waited until it was cool enough to handle, then kneaded the cream until it was very smooth. Wrapping the fondant in waxed paper, Betsey put it in a covered bowl in a cool place for twenty-four hours. It was then ready to make into candies.