CHAPTER VII
CREAM CANDIES—COOKED
Betsey wanted to learn how to make the cooked foundation cream, or fondant as it was called, and mother gladly taught her.
Fondant—Plain
| Sugar (granulated), | 3 cups |
| Cream of tartar, | ¼ teaspoon |
| Water (hot), | ¾ cup |
| Vanilla, | ½ teaspoon |
The sugar, cream of tartar and water Betsey stirred thoroughly in the saucepan and let it slowly come to the boiling point, then she stopped stirring. After the syrup had been boiling a few minutes the sugar began to stick to the sides of the saucepan, but Betsey's mother took a piece of soft muslin, dipped it in cold water and showed Betsey just how to wash it carefully off so that not one grain, even, should fall into the syrup.
Then when Betsey tried the syrup by dropping a little in cold water she was very, very careful not to stir it. When it formed a soft ball it was ready to be taken off, and then mother told Betsey to add the vanilla and pour the syrup slowly on a large platter.
As soon as it was cool enough to handle Betsey began to knead it and work the cream until it was beautifully smooth, then she wrapped it in waxed paper, put in a covered bowl, in a cool place, for twenty-four hours.
It was then ready to make into candies just as she did with the uncooked foundation cream on page [92].