No. 1. CREAM FONDANT.
For Outside Dipping for Bon Bons and Wafers.
Place in a kettle 15 pounds of sugar, with water enough to dissolve same; cover kettle and let it come to a boil, then take off the cover and add ½ a teaspoonful of cream of tartar, cook to 228°; then add 1 pound glucose and cook to 238° or 240°; pour off on dampened slab and let remain until cold, then cream it by taking a wooden paddle and working it to and fro until the batch forms into a lump, then cover it with a damp cloth and let it remain for one hour; it is then ready to put into a crock or bucket, and keep covered with a damp cloth at all times, which keeps it in good condition until used.
There are plenty of other recipes for making good fondants, but I think this the best I have ever used, as it retains a gloss that cannot be obtained with other creams.
No. 2. CREAM FONDANT.
For Outside Dipping of Bon Bons and Wafers.
This is also a good, reliable cream. Use 20 pounds sugar and water enough to dissolve the batch and cook it to 238°; pour it on the dampened slab and at once squeeze the juice of 8 lemons over the batch; let it remain until good and cold, then cream it as in the usual way.