Bon-Bon Cream or Fondant

Ingredients

• 3 C. cold water
• 5 lbs. or pints granulated sugar
• 6 drops acetic acid

Method

1. 1

   Stir until boiling starts, add the acid at this time.

2. 2

   Wash down sides of kettle with brush made by tying small cloth around fork to eliminate all grains of sugar.

3. 3

   Cook to 240° F.

4. 4

   Do not stir while boiling.

5. 5

   Be careful not to shake or disturb the cooling syrup.

6. 6

   Pour out at once on a well-washed slab of marble or into platters.

7. 7

   When perfectly cold, work up until it solidifies.

8. 8

   Place in covered jar for two days, when it will be ready to be made into cream bon-bons and chocolates.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.

Bon-Bon Cream or Fondant. 3 C. cold water 5 lbs. or pints granulated sugar 6 drops acetic acid

Cook this with the app: pantry check, scaling, and the assistant.