Monday, March 29, 2010

Helen's Fondant

Helen's Fondant

2 cups sugar
1/2 cup water
1/8 tsp. cream of tartar

Combine sugar and cream of tartar. Add water. Stir until sugar is dissolved. Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan. Uncover and boil without stirring to soft ball stage (234-236 degrees). Wipe all crystals from sides of pan with a damp cloth. Pour into a shallow pan, plate, or onto a marble slab which has been rinsed with cold water. Cool to room temperature. Beat only until stiff enough to knead. Knead until smooth. Place in bowl and cover with damp cloth or waxed paper. Allow to stand 24 hours before using. If desired, milk may be used in place of water.
*Fondant always needs a time to ripen so make sure you let it sit the 24 hours.
*This candy can be used in many ways, including being dipped in chocolate.

Mints from the fondant:
Melt fondant over hot water* and add peppermint, spearmint, or wintergreen flavorings. Tint with food coloring. Drop by tsps. onto waxed paper. Mints may be dipped in chocolate.
*Use a double boiler for best results.
*There are many flavorings available today from Lorann foods. You can choose one of these, if desired.

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