| Sugar (granulated), | 3 cups |
| Cream of tartar, | ¼ teaspoon |
| Water (hot), | ¾ cup |
| Chocolate, | 2 squares |
| Flavoring (vanilla), | ½ teaspoon |
Putting the sugar, cream of tartar, water and chocolate into the saucepan, Betsey stirred them well together, then let slowly come to the boiling point.
After this she stopped stirring.
When the syrup had been boiling a minute or two and sugar began to stick to the sides of the saucepan, Betsey took a piece of soft muslin, dipped it in cold water and very carefully wiped off every grain, as mother had taught her.
Even when Betsey tried the syrup in cold water she took particular pains not to stir it; when it reached the soft ball stage she removed the saucepan from the fire, added the vanilla and poured slowly on to a large platter.
This she let cool, sufficiently to handle, then kneaded and worked the cream until it was very smooth.
Next she wrapped it in waxed paper, put in a covered bowl in a cool place for twenty-four hours, when it was ready to use for making candies.
Coffee Fondant
| Sugar (granulated), | 3 cups |
| Cream of tartar, | ¼ teaspoon |
| Strong coffee (hot and strained), | ¾ cup |