 |
|
||||||||||||||||||||||||||||
 |
| |||||||||||||||||||||||||||||||
4 cups granulated sugar Begin working the cooled syrup with a metal or wooden spatula in a back-and-forth or figure-eight motion. Scrape the edges toward the center from time to time. As the syrup cools, it will become paste like and harder to work. It is ready when the entire mass has become an opaque paste. At this point you can color or flavor all or part of the mass. Let ripen for 24 hours, covered in an airtight container at room temperature. (Ripening is necessary for smooth and creamy fondant.) To make centers for chocolate enrobing, either spread the mass into a smooth layer about 1/2 inch thick and cut in squares, rectangles or triangles; or roll small tablespoon size bits into balls. Fondant can be stored indefinitely in an airtight container in the refrigerator. Fondant (Cream Filling for Eggs) Yield: Makes about 3/4 pound.
Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine sugar, the water and corn syrup or cream of tartar. Cook and stir over medium-high heat till sugar dissolves and mixture comes to boiling. Cover and cook over for 30-35 seconds. Uncover. Cook over medium-low heat until it reaches 240 degrees F, about 35 minutes, without stirring (mixture should boil gently over entire surface). Immediately pour mixture onto a platter. Do not scrape pan. Cool for 45 - 50 minutes or until candy feels only slightly warm to the touch. Do not stir candy. Using a spatula or wooden spoon, scrape candy from edge of platter toward the center, then beat vigorously about 10 minutes or till fondant is white and firm. Knead fondant with fingers about 5 minutes or until smooth and free of lumps. Form into a ball. Let ripen for 24 hours, covered in an airtight container at room temperature. (Ripening is necessary for smooth and creamy fondant.) (From the "Better Homes and Gardens New Cook Book.") |
| ||||||||||||||||||||||||||||||||||||||||||||||||
