White Fondant

White Fondant

Ingredients:
21/2 lbs. sugar
1/2 cups hot water
1/4 teaspoon cream of tartar

Directions:
Put ingredients into a smooth granite stewpan. Stir, place on range, and heat gradually to
boiling
point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will
just
keep in shape, which is 238° F. After a few minutes’ boiling, sugar will adhere to sides of
kettle;
this should be washed off with the hand first dipped in cold water. Have a pan of cold water
near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips
of
fingers, and repeat until all sugar adhering to side of saucepan is removed. If this is quickly
done,
there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab. Let
stand a
few minutes to cool, but not long enough to become hard around the edge. Scrape fondant
with
chopping knife to one end of marble, and work with a wooden spatula until white and creamy.
It
will quickly change from this consistency, and begin to lump, when it should be kneaded with
the
hands until perfectly smooth.
Chapter XXXIII − FANCY CAKES AND CONFECTIONS 638
The 1918 Fanny Farmer Cookbook
44
Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and
let
stand twenty−four hours. A large oiled platter and wooden spoon may be used in place of
marble slab and spatula. Always make fondant on a clear day, as a damp, heavy atmosphere
has an unfavorable effect on the boiling of sugar.
45
Coffee Fondant