Buttercups

1111

ConfectionsCakes, Cookies and Confections

Ingredients

• 1 c. sugar
• ½ c. water
• ⅔ tbsp. molasses
• Speck of cream tartar
• 1 tbsp. butter
• ½ lb. prepared fondant

Directions

1. Mix and stir until it boils.
2. Boil slowly to soft crack 265°F.
3. Pour from kettle slowly in long strip on buttered marble.
4. Have colored, flavored and warmed fondant rolled in long rope one inch in diameter.
5. Place fondant on slightly cooled strip of brittle, lap edges of brittle and roll rope gently to the desired diameter.
6. Cut off buttercups with buttered shears, turning rope at each cutting so that one cut of the candy is at right angles to the other cut.

Remarks

The filling may be varied and colored to suit, and the outside may have more or less molasses used to lend variety.