The first thing to do is to prepare the fondant, which is easily done if you own a candy thermometer. Just place in a saucepan that is absolutely free from grease
Two cups of granulated sugar,
One-fourth cup of white corn syrup,
One-half cup of boiling water,
One-half teaspoon of cream of tartar.
Adjust candy thermometer to side of saucepan.
Set in a warm place for a few minutes to melt the sugar and then stir well. Wipe the sides of the saucepan with a damp cloth to remove the sugar crystals. Place the saucepan on the stove and bring to a boil. Cook until it reaches 240 degrees on the candy thermometer. Remove from the stove. Pour on well oiled meat platter and let cool. When cool, work to a creamy mass and then knead like bread dough. Place in a bowl and let stand for one day to ripen in a cool place. Cover bowl with a cloth that has been wrung very dry from hot water. This fondant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit. It can also be used for dipping and making bon-bons.
SUGARLESS CANDY
This fruit paste is the invention of an old Italian fruit merchant who specialized years ago in crystallized fruits. Put through the food chopper
One-quarter pound of cocoanut,