Mint Fondant Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
4 c. sugar
1/8 tsp. cream of tartar
6 tsp. light corn syrup
Mint flavoring
Directions
Pour 2 cups water in saucepan; add sugar, cream of tartar, corn syrup and mint flavoring in order given.
Bring to a boil, without stirring, to 236 degrees on candy thermometer.
Pour onto wet platter; cool.
Beat with spatula or wooden spoon until thick and white.
Knead, if necessary.
Store in covered con- tainer for at least 12 hours.
Fondant may be stored for several months without refrigeration.
Soften fon- dant over warm water.
Food coloring may be added, if desired.
Pour into molds or drop from teaspoon onto waxed paper.
Bring to a boil, without stirring, to 236 degrees on candy thermometer.
Pour onto wet platter; cool.
Beat with spatula or wooden spoon until thick and white.
Knead, if necessary.
Store in covered con- tainer for at least 12 hours.
Fondant may be stored for several months without refrigeration.
Soften fon- dant over warm water.
Food coloring may be added, if desired.
Pour into molds or drop from teaspoon onto waxed paper.
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