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CREAM FONDANT This recipe is the foundation of many fine pieces ofcandy. 3 cups granulated sugar 11/2 cups water1 tablespoon corn syruppinch cream of tartar Combine sugar, water, corn syrup and cream of tartar.Bring to a boil and wash down crystals around sides of the pan with a small brush. Cook to 238 degreesand immediately pour on platter or porcelain table top.When luke warm, scrape fondant with a woodenscraper toward the center of the platter. Work withscraper until creamed and stiff. Knead until free fromlumps. Place in a covered container until ripened, about 24 hours. This may be kept for 2 weeks.The fondant may be re-heated in a double boiler. |
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