may be kneaded with the hands, as bread is kneaded, until it grows soft and creamy and remains in a compact ball. If it lumps and becomes very hard, it was boiled too long. If it remains too soft to handle, it was not boiled long enough. If too hard, the lumps can sometimes be reduced by persistent kneading, or the mixture can be returned to the saucepan with half a cup of hot water, and reboiled to 238°F (114.4°C). If too soft, confectioners’ sugar may be added to make it firm enough to handle, or water can be added, and it can be reboiled to 238°F (114.4°C). Fondant may be put away in a tightly covered jar, and kept in a cool place for an indefinite time.
White Fondant I
5 cups sugar
1½ cups water
¼ tsp cream of tartar
Put sugar and water in smooth saucepan, place on range, and stir constantly until boiling point is reached. With a damp cloth or a butter brush dipped in cold water, wash down the sides of the saucepan until every grain of sugar is removed. Add cream of tartar, cover saucepan, and allow candy to steam for 3 minutes. Remove cover, put in thermometer, and boil rapidly until candy forms a soft ball when tried in cold water, or until thermometer registers 238°F (114.4°C). While syrup is cooking, wipe marble slab or agate tray with a damp cloth. When syrup is ready, pour gently on the slab. Do not allow the last of it to drip out over what has been poured on the slab, and never scrape out the kettle on the first mixture. Do not disturb the syrup in any way until it is cold. With a spatula or wooden paddle, scrape and turn the syrup toward the center, and continue turning it over and over, working from the edges of the mass. Each time that the syrup is turned over, scrape the slab clean and turn the spatula up and over the mass, occasionally scraping mixture from the spatula with a case knife. It will soon become white and creamy. Knead with the hands until perfectly smooth, cover with a cloth wrung out of cold water, and leave for half an hour. Cut in pieces and put into a stone or glass jar and cover with a wet cloth or glass top. It is better to let it remain two or three days before using, and it may be kept for months in a dry cool place. For making centers and dipping bonbons, see following pages.
White Fondant II
2 cups sugar
½ cup cold water
2 drops acetic acid
Proceed as in White Fondant I, using acetic acid in place of cream of tartar.
White Fondant III
2 cups sugar
½ cup boiling water
⅛ tsp cream of tartar
½ tsp glycerine
Proceed as in White Fondant I, adding glycerine with cream of tartar, when syrup begins to boil.
Butter Fondant
2 cups sugar
1 tsp corn syrup
⅔ cup milk
2 tbsp butter
Put sugar, milk, corn syrup, and butter in saucepan, and proceed as in White Fondant I.
Coffee Fondant
1 cup cold water
2 tbsp ground coffee
2 cups sugar
⅛ tsp cream of tartar
Put water and coffee in saucepan, heat to boiling point, strain through double cheesecloth, add sugar, and proceed as in White Fondant I.
Maple Fondant
1 cup maple sugar
½ cup water
1 cup white sugar
⅛ tsp cream of tartar
Put maple sugar, white sugar, and water in saucepan, and proceed as in White Fondant I.
Opera Fondant
2 cups sugar
1 cup heavy cream
⅛ tsp cream of tartar
Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring constantly to prevent burning, but gently so it will not become granular. Cook to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Pour on marble slab, agate tray, or large platter which has been slightly moistened by wiping it over with a damp cloth, and leave until cold. With a broad metal spatula or a wooden butter paddle bring the edges of the candy into the center, then work candy back and forth with a long sweep of the spatula until it becomes firm. This takes a much longer time than plain fondant to become creamy. Cover with a damp cloth, let stand half an hour, and use as desired. If not wanted at
White Fondant I
5 cups sugar
1½ cups water
¼ tsp cream of tartar
Put sugar and water in smooth saucepan, place on range, and stir constantly until boiling point is reached. With a damp cloth or a butter brush dipped in cold water, wash down the sides of the saucepan until every grain of sugar is removed. Add cream of tartar, cover saucepan, and allow candy to steam for 3 minutes. Remove cover, put in thermometer, and boil rapidly until candy forms a soft ball when tried in cold water, or until thermometer registers 238°F (114.4°C). While syrup is cooking, wipe marble slab or agate tray with a damp cloth. When syrup is ready, pour gently on the slab. Do not allow the last of it to drip out over what has been poured on the slab, and never scrape out the kettle on the first mixture. Do not disturb the syrup in any way until it is cold. With a spatula or wooden paddle, scrape and turn the syrup toward the center, and continue turning it over and over, working from the edges of the mass. Each time that the syrup is turned over, scrape the slab clean and turn the spatula up and over the mass, occasionally scraping mixture from the spatula with a case knife. It will soon become white and creamy. Knead with the hands until perfectly smooth, cover with a cloth wrung out of cold water, and leave for half an hour. Cut in pieces and put into a stone or glass jar and cover with a wet cloth or glass top. It is better to let it remain two or three days before using, and it may be kept for months in a dry cool place. For making centers and dipping bonbons, see following pages.
White Fondant II
2 cups sugar
½ cup cold water
2 drops acetic acid
Proceed as in White Fondant I, using acetic acid in place of cream of tartar.
White Fondant III
2 cups sugar
½ cup boiling water
⅛ tsp cream of tartar
½ tsp glycerine
Proceed as in White Fondant I, adding glycerine with cream of tartar, when syrup begins to boil.
Butter Fondant
2 cups sugar
1 tsp corn syrup
⅔ cup milk
2 tbsp butter
Put sugar, milk, corn syrup, and butter in saucepan, and proceed as in White Fondant I.
Coffee Fondant
1 cup cold water
2 tbsp ground coffee
2 cups sugar
⅛ tsp cream of tartar
Put water and coffee in saucepan, heat to boiling point, strain through double cheesecloth, add sugar, and proceed as in White Fondant I.
Maple Fondant
1 cup maple sugar
½ cup water
1 cup white sugar
⅛ tsp cream of tartar
Put maple sugar, white sugar, and water in saucepan, and proceed as in White Fondant I.
Opera Fondant
2 cups sugar
1 cup heavy cream
⅛ tsp cream of tartar
Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring constantly to prevent burning, but gently so it will not become granular. Cook to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Pour on marble slab, agate tray, or large platter which has been slightly moistened by wiping it over with a damp cloth, and leave until cold. With a broad metal spatula or a wooden butter paddle bring the edges of the candy into the center, then work candy back and forth with a long sweep of the spatula until it becomes firm. This takes a much longer time than plain fondant to become creamy. Cover with a damp cloth, let stand half an hour, and use as desired. If not wanted at
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