Fondant for Making Creams

Ingredients

• 2 cups granulated sugar
• 14 cup water
• 1Y{ teaspoon Blue Ribbon cream tartar
• 1 tablespoon Blue Ribbon extract

Method

1. 1

   Boil sugar, water and tartar until a soft ball can be formed in cold water, 238 degrees F.

2. 2

   Stir until sugar is dissolved, then do not stir again.

3. 3

   Cover or wash down crystals with a clean cloth dipped in water.

4. 4

   Turn out on large buttered platter, and let it cool until it will retain a dent made by the finger, then work a little with a spoon and knead until creamy.

5. 5

   Form into shapes and press nuts on top, or roll in nuts, or dip next day in Blue Ribbon chocolate icing and set aside to dry.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 64. The excerpt below is the record exactly as published.

Fondant for Making Creams—2 cups granulated sugar, 14 cup water, \Y{ teaspoon Blue Ribbon cream tartar, 1 tablespoon Blue Ribbon extract

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