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.