Fondant

Ingredients

• 2 cups granulated sugar
• 2 tablespoons corn sirup
• I cup w^ater
• teaspoon cream of tartar
• I teaspoon vanilla

Method

1. 1

   Put the sugar, corn syrup and water in a saucepan and heat slowly.

2. 2

   Do not let it begin to boil until the sugar is dissolved.

3. 3

   Wash down the sides of the pan with a fork wrapped in a damp cloth or else cover and cook for two or three minutes.

4. 4

   Remove the cover and continue to boil slowly without stirring to the soft-ball stage, or 238° F.

5. 5

   Remove from the fire and pour at once on large platters or slabs which have been wet with water, and let it stand until it is lukewarm.

6. 6

   Cream thoroughly; then knead with the hands until it is smooth and free from lumps.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 66. The excerpt below is the record exactly as published.

FONDANT 2 cups granulated sugar 2 tablespoons corn sirup or ^ I cup w^ater teaspoon cream of tartar I teaspoon vanilla

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