Plain Fondant

Ingredients

• 3 c. sugar
• 1 ts. cream of tartar
• 1 ts. vanilla
• 1 c. water

Method

1. 1

   Put the sugar, cream of tartar, and water into an agate saucepan and stir the mixture thoroughly.

2. 2

   Place it on the range and heat it slowly to the boiling point.

3. 3

   Boil it without stirring until the syrup threads or until it forms a soft ball in cold water.

4. 4

   Remove sugar adhering to the sides of the saucepan with a cloth dipped in cold water.

5. 5

   When cooked, add vanilla, pour the syrup slowly on a large platter, and let it stand until nearly cool.

6. 6

   Knead until perfectly smooth and store in a covered jar for at least twenty-four hours before using.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 73. The excerpt below is the record exactly as published.

3 c. sugar J ts. cream of tartar i ts.\anilla i c. water PLAIN FONDANT Put the sugar, cream of tartar, and water into an agate saucepan and stir the mixture thoroughly. Place it on the range and heat it slowly to the boiling point. Boil it with- out stirring it until the sirup threads, or until it forms a soft ball in cold water. After the sirup has been boiling a few minutes sugar will adhere to sides of the saucepan. This should be removed by washing it off with a piece of soft cloth dipped in cold water. When the fondant is cooked, add the vanilla, pour the sirup slowly on a large platter, and let it stand until it is nearly cool, or until it can be handled. Knead it, like bread dough, until it is perfectly smooth. Put it into a covered jar and let it stand at least twenty- four hours before using it. Fondant is used in many ways : plain, for the centers of chocolate creams and bonbons, mixed with coconut, nuts, candied cherrids, dates, figs, etc., and as frosting for cakes. Any other flavoring may be substituted for vanilla. RECIPE 333. CHOCOLATE FONDANT Add two squares of grated chocolate to the ingredients for plain fondant and cook them as in No. 332. Digitized by Google SOFT CANDIES 181 RECIPE 334. RECIPE 335. 2 c. maple sugar (broken up small) 1 c. white sugar J ts. cream of tartar 1 c. water RECIPE 336. RECIPE 337. RECIPE 338. RECIPE 339. RECIPE 340. COFFEE FONDANT Add strained, strong coffee instead of the water used in No. 332. MAPLE FONDANT Make according to No. 332. CRE^M MINTS Stir fondant over hot water until it is melted. Flavor it with a few drops of oil of wintergreen, peppermint, clove, or with orange or lemon. Drop the fondant from the tip of a teaspoon on oiled paper. MAPLE NUT BAR Stir maple fondant over hot water until it is melted. Add one cup of any kind of chopped nut meats. Pour the mixture into an oiled pan, let it cool, and cut it into bars with a sharp, broad knife. CREAMED WALNUTS Halve walnuts. Make a small ball of white fondant. Press a half walnut on each side of the ball and flatten it slightly. CREAMED DATES Wash the dates thoroughly, dry them and remove the stones. Fill the hollow dates with small pieces of white fondant. Press the dates into shax>e and roll them in fine granulated sugar. OPERA CARAMELS Stir white fondant over hot water until it is melted. Add one cup of chopped nut meats. Pour the mixture into a pan which has been slightly oiled or buttered. Digitized by Google 182 RECIPE 341. 2 c. light brown sugar 1 0. milk 2 sq. chocolate 2 tbs. butter i ts. vanilla

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