Fondant, Foundation of Cream Candies

Ingredients

• 3 c. sugar
• 1 c. water
• 1-3 tsp. cream tartar
• Flavoring

Method

1. 1

   Place in saucepan on stove and stir until it boils, then cover for 5 minutes or until all grains are dissolved.

2. 2

   Remove cover and let boil without stirring until soft ball forms in cold water.

3. 3

   Turn carefully onto a platter previously wet and drained with cold water.

4. 4

   Let stand until platter feels cool to hand.

5. 5

   Beat until mass can be handled then mold in hands until smooth.

6. 6

   Place in bowl, cover and let stand at least overnight.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 13. The excerpt below is the record exactly as published.

FONDANT, FOUNDATION OF CREAM CANDIES 3 c. sugar Flavoring 1 c. water 1-3 tsp. cream tartar

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