| Brown sugar | 2 | cups |
| Butter | 2 | tablespoonfuls |
| Milk, cream, or water | 1 | cup |
| Cream of tartar | 1⁄8 | teaspoon or less |
| Vanilla | 1 | teaspoon |
Method.—As with recipe 9. The very dark brown sugar contains some acid and therefore less cream of tartar may be used. Chopped nuts may be added with the vanilla to both fudge and penocha.
11. Fondant for French creams.
Ingredients.
| Sugar | 2 | cups |
| Cream of tartar | 1⁄8 | teaspoonful |
| Boiling water | 2⁄3 | cup |
Method.—Mix the sugar and cream of tartar. Add the boiling water and place over a moderate fire, stirring slowly and steadily until the sugar is dissolved. Do not stir after the mixture begins to boil, but let it boil slowly until the sirup will form a soft ball in cold water. Turn out on a platter without scraping the saucepan. The success of the fondant depends upon the complete changing of the cane sugar into fructose and glucose, the crystals of the latter being much finer than those of cane sugar. Stirring the mixture while it boils or before it has cooled sufficiently will result in the formation of cane sugar crystals, and the fondant will be harsh and rough.
When the fondant is barely lukewarm begin to stir it with long steady strokes and continue this until the mixture becomes creamy and thick and begins to break away from the sides of the dish and the spoon. Then gather it all together into a round mass and knead like bread until it becomes pliable. It may then be wrapped in oiled paper or put into a covered bowl or fruit jar and kept until wanted.
Fondant is the foundation for all bonbons and may be made up into a great variety of shapes and with many flavors. It may be mixed with chopped candied fruits or nuts or coated with chocolate.
Laboratory management.—The holiday time is the natural season for the candy-making lesson. It is not worth while to spend much time on this topic, at the sacrifice of others.