Fairyland Fondant

Ingredients

• 2y2 pounds sugar
• ^4 teaspoonful cream of tartar
• 1^ cupfuls water
• flavoring

Method

1. 1

   Cook the sugar and water together slowly, stirring constantly until the sugar is dissolved.

2. 2

   Then bring quickly to the boiling point, add cream of tartar and cease stirring.

3. 3

   Boil until the syrup forms a rather firm soft ball when dropped in cold water.

4. 4

   Then wipe the sides of the pan with a fork, having the tines wrapped with a moistened cloth.

5. 5

   Pour the candy quickly on a moistened platter; the platter should be rinsed in cold water and not dried.

6. 6

   Cool until the mixture is lukewarm.

7. 7

   Then stir with a knife until it is creamy and white.

8. 8

   Form into a large ball with the hands, place in an earthen jar or crock and cover with a dampened cloth.

9. 9

   It may be left overnight or molded right away.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 28. The excerpt below is the record exactly as published.

Fairyland Fondant 2y2 pounds sugar ^4 teaspoonful cream of tartar 1^ cupfuls water flavoring

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