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Basic Fondant Recipe
|Sugar||2 Cup (32 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Light corn syrup||2 Tablespoon|
Serving size: Complete recipe
Calories 1634 Calories from Fat 1
% Daily Value*
Total Fat 0.06 g0.09%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 18.9 mg0.8%
Total Carbohydrates 423 g141.1%
Dietary Fiber 0 g0%
Sugars 407.7 g
Protein 0 g
Vitamin A Vitamin C
Calcium 0.8% Iron 0.35%
*Based on a 2000 Calorie diet
Avoid splash- ing on sides of saucepan above level of mixture.
Cover; bring to a boil, cooking gently for about 3 minutes.
Do not stir.
Remove cover; continue cook- ing gently to 238 degrees on candy thermometer.
Remove from heat; pour onto a large wet platter.
Do not scrape syrup from saucepan; cool fo lukewarm.
Stir until syrup changes to creamy white mass; knead until smooth and creamy.
Disregard small lumps.
Store, covered, at room temperature.
Let stand for 2 days before using.