Fondant Recipe
Summary
Ingredients
| Granulated sugar | 2 Cup (32 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Corn syrup | 2 Tablespoon | |
| Cream of tartar | 1⁄8 Teaspoon | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 412 Calories from Fat 0
% Daily Value*
Total Fat 0 g0%
Saturated Fat 0 g0%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 11.8 mg0.5%
Total Carbohydrates 106 g35.3%
Dietary Fiber 0 g0%
Sugars 102.1 g
Protein 0 g0%
Vitamin A Vitamin C
Calcium 0.3% Iron 0.25%
*Based on a 2000 Calorie diet
Directions
1.Put the sugar, corn syrup and water in a saucepan and heat slowly
2.Do not let it begin to boil until the sugar is dissolved
3.Wash down the sides of the pan with a fork wrapped in a damp cloth or else cover and cook for two or three minutes so that the steam will carry down the crystals that have been thrown on the side of the pan
4.Remove the cover and continue to boil slowly without stirring to the soft-ball stage (238° F.)
5.While cooking, keep the cover on part of the time so the steam can help to keep the crystals washed down
6.Remove from the fire and pour at once on large platters or slabs which have been dipped into cold water, and let it stand until it is lukewarm
7.Add vanilla
8.Stir with a fork until creamy; then knead with the hands until it is smooth and free from lumps.
9.Fondant is better if allowed to ripen for several days before being used
10.It may be wrapped in waxed paper and put into a tightly covered jar
11.When it is to be used for centers of dipped bonbons the centers should be shaped by hand or in molds and allowed to stand in the air until the surface loses all stickiness
12.Then the shapes may be dipped into the coating
SERVING
13.Serve with strawberry ice cream
Chef
