Fondant
From Observatory
1111
- Ingredients
- 2½ c. sugar
- 1¼ c. water
- ⅓ tsp. cream tartar, or ½ to ¾ tsp. glycerine
- Directions
1.
Put ingredients in smooth saucepan and stir until sugar is dissolved and mixture begins to boil.
2.
Boil without stirring until soft ball is formed when tested in cold water or 240°F.
3.
During boiling cover 2 minutes so as to dissolve crystals on the sides of the kettle.
4.
When cooked pour fondant in clean bowl, do not scrape kettle, as scrapings will "sugar."
5.
When almost cold beat with wooden spoon until white and creamy.
6.
Knead with hands until perfectly smooth.
7.
Pack in jars to ripen, about 24 hours—or cover with cloth dipped in hot water and wring dry.
- Remarks
If cooked too long or not long enough, if grainy and not creamy, add water and cook over again as if fondant were sugar.
This fondant lends itself to endless ways of making up and is the basis for all French creams. It is used to stuff dates, figs, prunes, etc., as centers for chocolate creams, etc.
