Fondant

Ingredients

• one cup sugar
• one-half cup water
• two drops acetic acid
• five drops glycerine

Method

1. 1

   Dissolve sugar in water, boil, then add acetic acid and glycerine.

2. 2

   Cover tightly and cook for ten minutes.

3. 3

   Uncover and boil to 113° C.

4. 4

   Pour onto a wet platter and cool.

5. 5

   Add flavoring, beat in egg white until stiff, and shape into molds.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 96. The excerpt below is the record exactly as published.

fondant with chocolate, add to cup of chocolate, a httle cocoa butter and have cup set in hot, but not boiling water. Drop on greased paper. Mary Louise Longbrake (Lambda). Crystallized Grape Bunches Crystalhzed Malaga grapes make a very pretty addition to an afternoon tea table and may be used also as a centerpiece on the dining room table. To make this pretty confection, prepare a sugar syrup just as for boiled cake frosting. When the syrup "hairs" in long cobwebby threads, dip whole bunches of Malaga grapes (from which all imperfect grapes have been picked) into the syrup, let drip a moment and then roll in sifted granulated sugar. To keep the syrup from becoming too thick and forming heavy globules on the grapes, place pan of syrup in a pan of boiling water and work fast. Grape leaves added to the bowl or basket containing the grapes add to the effect. The grapes are prettiest in some of the tall crystal compotiers. Other grapes such as the Tokay and Muscatel may be crystallized in this way. Ruth Scott Dancer (Xi). Cocoanut Cream Candy Mix the white of one egg and half the quantity of water in a bowl. Add scant teaspoon vanilla. Add one pound of confectioner's sugar and one and one-half cups of cocoanut. Mix well. Add more sugar until mixture is stiff enough to spread in a pan. Allow it to stand for an hour, then cut into squares. Marguerite Halsted (Omicron). Divinity Loaf 6 cups granulated sugar 2 cups corn syrup 3 cups cream 1 tablespoon glucose 2 pounds chopped pecans Mix sugar, cream and corn syrup, and boil until it makes a soft ball in water. Beat until it begins to cream and add nuts, then pour into buttered tins. When cold it should sUce like bread. Glucose is not absolutely necessary. Eva Webb Dodd (One of Delta Gamma's Founders). CANDIES AND NUTS 235 Fondant Dissolve one cup sugar in one-half cup water, boil, then add two drops acetic acid, five drops glycerine

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