Cooked fondant

20 servings

Ingredients

QuantityIngredient
5cupsSugar
1cupCoffee Rich or Half & Half
1cupCream (no sub!)
4tablespoonsMargarine or butter
½teaspoonCream of Tartar

Directions

Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well moistened. Place on high heat.

Bring to boil then cover mixture for 2-3 minutes (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan.

Cook to exactly 236 degrees. Immedietely pour out onto a marble slab.

When heat is no longer coming from the mass of candy...test it with your finger tips or wrist...when the dents made with your fingers remain for a little time instead of filling in immedietely & candy is luke warm, candy is ready to work. Work fondant with candy paddle until it sets up. Allow it to rest 15 minutes, covered. Then knead it until perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy!

Form into a ball, place on Saran wrap & into a bowl that can be tightly sealed.

This fondant is best if kept a day or so before using, but may be used I Hints: For stiffer fondant, cook 1-2 degrees more. Freezing makes it sticky.

Dolores McCann, Prodigy Food & Wine Board