If the amount of water in the fondant is to be determined, the pan and
the stirring spoon should be weighed before the fondant is cooked. The weight
of the fondant, before removal from the cooking pan, minus the weight of the
sugar used gives the amount of water in the fondant.
A. Temperature at which the sirup is beaten.
1. Cook the sirup covered for 4 or 5 minutes. Remove the lid and continue
boiling until sufficiently concentrated. (Cook to 113°C. if the day is clear, and
to 114° or 115°C. if rainy or if the humidity is high.)
Boil the sirup without stirring or if stirred follow the caution given in the
text. Cool the sirup in the sauce pan to 40°C. then beat until stiff. If a wooden
spoon is used for beating it is less likely to form blisters on the hands than a
metal spoon. After crystallization has occurred, knead until soft. Care should
be taken that no crystals form on the side of the pan during cooking or cool-
ing, for they will seed the mass and the time for beating will thus be shorter
for A2 and A3 than would normally be required and the crystals larger.
2. Repeat 1 but cool only to 70° C. before beating.
78
SUGAR COOKERY
3. Repeat 1 but beat the sirup as soon as it is removed from the stove.
Examine portions of each fondant under the microscope. Wrap portions from
each experiment in oiled paper and put away in a tightly covered container until
the next lesson. What is the effect of 24 hours' storage on the firmness and
the texture of the fondant? Why do the directions under Al state not to stir
the sirup while cooking?
Temperature
cooked to
Temperature
cooled to
Time required to beat
to crystallize
Size of crystals
Results and conclusions.
B. Concentration to which the sirup is cooked.
Repeat Al, but cook the sirup to 111°C. Compare the length of time re-
quired to beat to crystallize with that for A3.
C. Effect of added substances.
1. Repeat Al, but add 1 tablespoon of butter to the sugar and water.
Follow directions under Al.
2. Repeat Al, but add % teaspoon of cream of tartar to the recipe. The
proportion of cream of tartar may need to be varied somewhat with the
hardness of the water, but the rate of cooking will have more effect than
the hardness of the water. Boil over a large gas burner so that the time of
cooking does not exceed 10 to 12 minutes. Follow directions under Al.
3. Repeat C2, but cook slowly, taking at least 2 or 3 times as long to cook
as for C2.
4. Repeat Al, but add 1 teaspoon of cream of tartar to the recipe.
5. Repeat Al, adding 1 tablespoon of corn sirup to the recipe.
6. Repeat Al, adding 4 tablespoons of corn sirup to the recipe.
7. Melt 4 tablespoons of sugar. Stir while melting. Do not have the heat
intense enough to decidedly darken or scorch the sirup. When it is all melted
and a golden brown color, add boiling water and stir until dissolved. Then
add to the fondant recipe and follow directions under CI.
Sugar
grams
Water
grams
Added
substance
Cook to
°C.
Cool to
°C
Time required to
cook to reach
113°C.
Time required to
beat to
crystallize
Amount
of water in
fondant
Color
Texture
Flavor
Yield
FUDGE 79
Page 63
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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If the amount of water in the fondant is to be determined, the pan and
the stirring spoon should be weighed before the fondant is cooked. The weight
of the fondant, before removal from the cooking pan, minus the weight of the
sugar used gives the amount of water in the fondant.
A. Temperature at which the sirup is beaten.
1. Cook the sirup covered for 4 or 5 minutes. Remove the lid and continue
boiling until sufficiently concentrated. (Cook to 113°C. if the day is clear, and
to 114° or 115°C. if rainy or if the humidity is high.)
Boil the sirup without stirring or if stirred follow the caution given in the
text. Cool the sirup in the sauce pan to 40°C. then beat until stiff. If a wooden
spoon is used for beating it is less likely to form blisters on the hands than a
metal spoon. After crystallization has occurred, knead until soft. Care should
be taken that no crystals form on the side of the pan during cooking or cool-
ing, for they will seed the mass and the time for beating will thus be shorter
for A2 and A3 than would normally be required and the crystals larger.
2. Repeat 1 but cool only to 70° C. before beating.
78
SUGAR COOKERY
3. Repeat 1 but beat the sirup as soon as it is removed from the stove.
Examine portions of each fondant under the microscope. Wrap portions from
each experiment in oiled paper and put away in a tightly covered container until
the next lesson. What is the effect of 24 hours' storage on the firmness and
the texture of the fondant? Why do the directions under Al state not to stir
the sirup while cooking?
Temperature
cooked to
Temperature
cooled to
Time required to beat
to crystallize
Size of crystals
Results and conclusions.
B. Concentration to which the sirup is cooked.
Repeat Al, but cook the sirup to 111°C. Compare the length of time re-
quired to beat to crystallize with that for A3.
C. Effect of added substances.
1. Repeat Al, but add 1 tablespoon of butter to the sugar and water.
Follow directions under Al.
2. Repeat Al, but add % teaspoon of cream of tartar to the recipe. The
proportion of cream of tartar may need to be varied somewhat with the
hardness of the water, but the rate of cooking will have more effect than
the hardness of the water. Boil over a large gas burner so that the time of
cooking does not exceed 10 to 12 minutes. Follow directions under Al.
3. Repeat C2, but cook slowly, taking at least 2 or 3 times as long to cook
as for C2.
4. Repeat Al, but add 1 teaspoon of cream of tartar to the recipe.
5. Repeat Al, adding 1 tablespoon of corn sirup to the recipe.
6. Repeat Al, adding 4 tablespoons of corn sirup to the recipe.
7. Melt 4 tablespoons of sugar. Stir while melting. Do not have the heat
intense enough to decidedly darken or scorch the sirup. When it is all melted
and a golden brown color, add boiling water and stir until dissolved. Then
add to the fondant recipe and follow directions under CI.
Sugar
grams
Water
grams
Added
substance
Cook to
°C.
Cool to
°C
Time required to
cook to reach
113°C.
Time required to
beat to
crystallize
Amount
of water in
fondant
Color
Texture
Flavor
Yield
FUDGE 79