Fondant

Ingredients

• 1 pound sugar (2 cups)
• 1 cup water
• 1/2 teaspoon cream of tartar

Method

1. 1

   Stir carefully while slowly heating until all the crystals are completely dissolved.

2. 2

   Cover the pan and allow the sirup to come to a heavy boil.

3. 3

   Remove the cover and let the sirup boil, without stirring, to form an almost saturated solution.

4. 4

   Heat until the boiling point is 237° F.

5. 5

   Pour onto a large platter or slab and allow to cool to 104° F before beating.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 34. The excerpt below is the record exactly as published.

fondant has creamed. These simple sugars may be added in the form of corn sirup or honey. But since sucrose sirup forms invert sugar during boil¬ ing, and this change can be hastened by add¬ ing an acid, the proper control of cooking time and the use of acid give a satisfactory amount of simple sugar without added sirup. If too much corn sirup is added or too much sucrose inverted, the candy becomes sticky when beaten and will not cream. In general, the most satisfactory results are obtained in cream candies by the use of granulated sugar (sucrose) as the only sugar and the addition of a small amount of an easily measured acid, such as cream of tartar, to assure the inver¬ sion of just enough sucrose. The proportion of water to sugar should be kept constant. When the water is very hard, the amount of cream of tartar should be increased. The second point is to have the sirup at just the right concentration. The right con¬ centration is an almost saturated solution. This is the case when a very soft ball is ob¬ tained or the boiling point is 237° F. This sirup is poured out carefully on an oiled slab, or set aside in the cooking utensil to cool until it is a little above body temperature and feels barely warm to the hand. As the sirup cools, the amount of sugar that it can hold in solution decreases, and it becomes supersaturated. When such a solu¬ tion is beaten all the sugar crystallizes at one time, and a mass of small crystals is obtained. In making uncrystallized candies the ob¬ ject is to prevent the formation of crystals. This result may be obtained from a sirup so concentrated that it does not crystallize readily. The presence of large amounts of simple sugars or other substances which separate the molecules of sucrose and thus interfere with the formation of crystals also prevents crystallization. Uncrystallized candies are easier to make than cream candies. In cream candies there must be a definite proportion of simple to cane sugar at the end of the cooking time. Too little simple sugar means a grainy candy, too much means a failure to cream. In the uncrystallized candies, an important require¬ ment is to have enough of the simple sugars; more does no harm. When granulated sugar is used alone, three or four times as much acid as that used in making cream candies is necessary. Sirups containing the simple sugars may be used to replace some or all of the granulated sugar. The concentration must be definitely de¬ termined. The desired concentration varies with the different candies of this group from the caramels, which are fairly soft, through the salt-water taffies, to the brittle taffy and toffee which may be cooked to the crack stage. Where large proportions of simple sugars are present, the boiling points given in Table X cannot be used as a measure of con¬ centration of the solution. The boiling point at a given concentration will vary directly with both the amounts and kinds of sugars present. This causes no practical difficulty in cream candies, where the proportion of invert sugar to sucrose is fairly constant. In the uncrystallized candies, however, where there may be a wide variation in the kind of sugars used, it is necessary to check the end temperature for a given recipe very carefully by the consistency of the mass formed in cold water. This temperature will hold in the future for that same recipe, provided of course the forms of sugar and sirups are the same. CANDYMAKINC The principles discussed above can be ap¬ plied in the preparation of typical candies. Candies are classified as crystalline or non¬ crystalline on the basis of the form in which the sugars are present. The addition of other ingredients gives special textures to other candies. Classification of Candies. All candies may be grouped under three heads: crystallized candies, uncrystallized candies, and special- texture candies. The following classification shows the basic candies in each group: I. Candies in which sugar is present in the form of crystals 1. Candies in which the sugar is present in large crystals (rock candy and the cover coat of certain other candies) 2. Cream candies, in which the crystals are too small to be felt separately; there¬ fore, the mixture is said to be creamy (fondant and fudge) II. Candies in which the sugar is present in an uncrystallized, or amorphous, form 1. Brittles (nut brittles, one type of nougat) 2. Hard candies (some taffies, toffee, glaceed fruits and nuts, butterscotch) 3. Soft candies (caramels, some taffies) III. Candies given a special texture by the addi¬ tion of egg white, gelatin, gum arabic, or pectin 1. Spongy candies (divinity) 2. Gummy candies (gumdrops, marshmal¬ lows, and fruit candies) From the standpoint of methods of prep¬ aration, candies will be discussed under three heads: cream candies, uncrystallized candies, and special-texture candies. Cream Candies. There are a number of popular cream candies. All follow the same general pattern with slight variations for flavor and texture. Fondant is the simplest. To make a pound of fondant, use 1 pound sugar (2 cups), 1 cup water, and J teaspoon cream of tartar

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