Plain Fondant Recipe 2
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Ingredients for Plain Fondant Recipe 2
- 4 cups granulated sugar
- 1 cup corn syrup
- 1 cup boiling water
- ¼ teaspoon cream of tartar
Instructions
- Combine the ingredients.
- Stir until dissolved and beat to boiling point.
- Boil without stirring until a little, when tried in cold water, forms a soft ball, 238 degrees F.
- Pour onto a large platter slightly oiled with corn oil; cool until luke warm.
- Beat with a spoon or whisk, until creamy, then knead with the hands so it will not crumble.
- Put into a bowl lightly oiled with corn oil, cover and do not use for twenty-four hours.
- Then divide into portions, flavor, stand the bowl in warm water, color if desired, and use in making bonbons, etc.
- As this fondant contains corn syrup, it will not become grainy.
- Peppermint and Wintergreen Wafers
- Prepare Plain Fondant, coloring part pink, and flavoring it with a few drops oil of wintergreen; leave the remainder white, but flavor it with a few drops of peppermint.
- Warm, put on a board over which a little confectioner's sugar has been sifted, roll quickly to one-fourth inch thickness and cut into rounds with a large thimble, or small cutter.
- Dust with confectioner's sugar and let stand a few hours to become firm.
- Chocolate Creams
- Prepare Plain Fondant.
- Divide into three or four parts--flavor one with vanilla, another with raspberry and color pink with vegetable coloring.
- Make peppermints of another portion and add chopped, desiccated coconut or nuts to the remainder.
- Form into small centers and let stand over night to become firm.
- The next day, melt a pound of "dipping" or "confectioner's chocolate" in a double boiler, adding one-fifth of a bar of cocoa butter.
- Cool the chocolate, beating frequently, until it is the consistency of corn syrup.
- Dip the centers in quickly, using a fork, hatpin, or the hands, and cool on paraffin paper.
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