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.
MAPLE FONDANT.
- 2 pounds Maple Sugar.
- 1 pound Granulated Sugar.
- 1 pint Water.
If you cannot procure the maple sugar, use the following recipe:
- 4 pounds Maple Syrup.
- 1 pound Granulated Sugar.
- ½ pint Water.
Maple fondant is made in the same manner as bon-bon cream. There is no acid used with the maple fondant.
It is more sticky than the white fondant, but is delicious.