- 2½ lbs. sugar
- 1½ cups hot water
- ¼ teaspoon cream of tartar
- Put ingredients into a smooth granite stewpan.
- Stir, place on range, and heat gradually to boiling point.
- Boil without stirring until, when tried in cold water, a soft ball may be formed that will just keep in shape, which is 238 degree F.
- After a few minutes' boiling, sugar will adhere to sides of kettle; this should be washed off with the hand first dipped in cold water.
- Have a pan of cold water near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers, and repeat until all sugar adhering to side of saucepan is removed.
- If this is quickly done, there is no danger of burning the fingers.
- Pour slowly on a slightly oiled marble slab.
- Let stand a few minutes to cool, but not long enough to become hard around the edge.
- Scrape fondant with chopping knife to one end of marble, and work with a wooden spatula until white and creamy.
- It will quickly change from this consistency, and begin to lump, when it should be kneaded with the hands until perfectly smooth.
- Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and let stand twenty-four hours.
- A large oiled platter and wooden spoon may be used in place of marble slab and spatula.
- Always make fondant on a clear day, as a damp, heavy atmosphere has an unfavorable effect on the boiling of sugar.
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