Fondant, cooked, and candy recipes

Yield: 2 Servings

Measure Ingredient
3 cups Sugar
1⅓ cup Water
¼ teaspoon Salt
⅓ cup Light corn syrup
1 teaspoon Vanilla extract

DIRECTIONS: Mix first 4 ingredients in large saucepan. Bring to boil, stirring. Cover, boil 3 minutes. Remove cover, and cook until a small amount of mixture forms a soft ball when dropped in cold water (238-F).

Wash down sides of pan several times with a pastry brush dipped in cold water, using up and down motion. Pour out on ungreased platter. Cool to lukewarm (110-F). Add vanilla, and beat until mixture turns cloudy. Gather into a ball, and knead with lightly buttered hands until smooth and creamy.

Put in bowl, cover with damp cloth, and store in cool place until needed.

FONDANT DIPPED ALMONDS: Tint fondant with red and green food coloring. If desired, flavor green with wintergreen and red with peppermint. Melt each color in top part of double boiler over hot water. Dip rounded end of toasted almonds in candy; harden on waxed paper.

FONDANT STUFFED DATES: Color fondant with red and green food coloring, as desired. Shape in small rolls, and fill pitted dates.

BONBONS: Using ⅔ of fondant recipe for any one flavor of bonbon, work in desired flavoring and coloring a little at a time. Shape in ¾" balls for centers. Bits of nuts, candied or dried fruits, or coconut can be added to these centers. Let stand on waxed paper, covered, overnight.

Next day, melt remaining ⅓ of the fondant set aside for this batch in top part of metal double boiler over boiling water, adding flavoring and coloring to match fondant centers. Remove from heat. Set pan in cold water for a moment, and then put over hot (not boiling) water to keep fondant warm and soft. With dipping fork, or other fork, dip bonbon centers, one at a time, in melted fondant to cover. (Stir after each bonbon is dipped to keep crust from forming on top. If this fondant becomes too thick, reheat or add a few drops of hot water.) Tip bonbon over onto waxed paper covered tray. Decorative circles can be made by holding dipping fork on top of bonbon for a moment. Decorate at once with bits of nuts, candied fruits, silver shot or colored sugar, as desired. Leftover dipping fondant can be dropped on waxed paper to make patties. Store, covered, in cool, dry place.

Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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