Fondant

Ingredients

• two cups of sugar
• one half cup cold water
• one eighth teaspoon cream of tartar

Method

1. 1

   Mix sugar and water, boil, then add cream of tartar.

2. 2

   Boil without stirring until it forms a soft ball in cold water.

3. 3

   Cool, then knead until smooth.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 32. The excerpt below is the record exactly as published.

fondant, the hard . ball and crack for molasses candy, and the caramel for peanut brittle. Peanut Brittle. — Heat two cups of sugar until melted, stirring constantly so that part of the sugar does not burn before the rest is melted. When the sugar is melted, add one cup of peanut meats and turn into a buttered pan. Ifa porous texture is desired, add one fourth teaspoon of soda as soon as the sugar is melted, and stir quickly. (Care must be taken that the sugar ROOT AND TUBER PRODUCTS amar does not boil up too quickly after the soda is added, for there is danger that the candy maker may receive a severe burn.) Molasses Candy. — Place in a large granite kettle two cups of molasses, one cup of sugar, two tablespoons of butter, and one tablespoon of vinegar or lemon juice. Boil until it reaches the crack stage, stirring constantly. Pour into a buttered pan until cool enough to handle. Pull until it is as light colored as desired. : Fondant. — Two cups of sugar, one half cup cold water, one eighth teaspoon cream of tartar

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