Fondant (cream filling for eggs)

Yield: 1 servings

Measure Ingredient
2 cups Sugar
1½ cup Water
2 tablespoons Light corn syrup OR
⅛ teaspoon Cream of tartar

(From the "Better Homes and Gardens New Cook Book.") Butter the sides of a heavy 1-½ quart saucepan. In it, combine sugar, the water and corn syrup or cream of tartar. Cook and stir over medium-high heat till sugar dissolves and mixture comes to boiling. Cover and cook over for 30-35 seconds. Uncover. Cook over medium-low heat until it reaches 240'F., about 35 minutes, without stirring (mixture should boil gently over entire surface).

Immediately pour mixture onto a platter. Do not scrape pan. Cool for 45-50 minutes or until candy feels only slightly warm to the touch.

Do not stir candy.

Using a spatula or wooden spoon, scrape candy from edge of platter toward the center, then beat vigorously about 10 minutes or till fondant is white and firm. Knead fondant with fingers about 5 minutes or until smooth and free of lumps. Form into a ball. Let ripen for 24 hours at room temperature. (Ripening is necessary for smooth and creamy fondant.)

Makes about ¾ pound.

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