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|Sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Light corn syrup/1/8 teaspoon cream of tartar||2 Tablespoon|
Serving size: Complete recipe
Calories 2407 Calories from Fat 1
% Daily Value*
Total Fat 0.06 g0.09%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 18.6 mg0.8%
Total Carbohydrates 623 g207.7%
Dietary Fiber 0 g
Sugars 607.6 g
Protein 0 g
Vitamin A Vitamin C
Calcium 1% Iron 0.33%
*Based on a 2000 Calorie diet
Add corn syrup; bring to boiling, cover, and boil gently about 5 minutes.
Uncover and wipe down crystals.
Set candy thermometer in place.
Continue cooking, without stirring, until thermometer registers 238Â° to 240Â°F (soft-ball stage).
Remove from heat at once.
Pour syrup onto a large platter or marble slab which has been wiped with a cold, damp cloth.
Do not scrape the pan.
Set in a cool place and when lukewarm or when just cool enough to hold platter on hand, add the flavoring (if used).
With a wooden spoon or paddle or a wide spatula, scrape the fondant from edge of platter toward center.
Work until smooth and the whole mass becomes white and creamy.
Pile into a mound, cover with a bowl, and let rest 20 to 30 minutes.
With hands, work fondant in a kneading motion until free from lumps.
Wrap in waxed paper or moisture-vaporproof material and place in a covered container.
Let stand at room temperature at least 24 hours to allow candy to "ripen." Fondant may be stored, tightly covered, in refrigerator for weeks.