candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
CHAPTER V
FONDANT CANDIES
FONDANT is the foundation of most bonbons and chocolate
creams. It is made of sugar cooked with water or other liquid to 238° F.
The best results are secured by the use of a thermometer, hut if one is
not at hand, test the syrup by dipping a spoon into cold water, then
into the syrup, and again into the water. Remove candy from spoon
with fingers; if it forms a soft ball that will just keep its shape, the
syrup is cooked sufficiently. Saucepan should be removed from fire
while tests are being made, that candy may not overcook. Another test
is to dip spoon into syrup, then lift about twelve inches above
saucepan, letting syrup drop from spoon. If it spins a thread at least
eight inches long, it has reached the correct stage for fondant, fudge, or
ornamental frosting. The addition of an acid to the boiling sugar
causes part of the sugar to change to glucose, giving a finer grain to the
candy than can be secured without it. Cream of tartar, acetic acid, or
vinegar may be used. Corn syrup or glucose takes the place of acid.
When cooked, the syrup is poured on a marble slab, a large
platter, or an agate tray which has been moistened by being wiped
over with a damp piece of cheesecloth. The candy should stand until it
feels cool when tested with the back of the hand. It is then worked with
a broad metal spatula, in a sweeping motion forward and backward
until candy becomes sugary. If it is not possible to procure a wide steel
spatula, a wooden butter paddle may be used. The mixture should be
continually pushed away and brought back, turning the spatula over
with each motion. Candy should be kept all together in a mass while
being worked. When it becomes too solid to be moved easily with
spatula, it may be kneaded with the hands, as bread is kneaded, until
it grows soft and creamy and remains in a compact ball. If it lumps and
becomes very hard, it was boiled too long. If it remains too soft to
handle, it was not boiled long enough. If too hard, the lumps can
sometimes be reduced by persistent kneading, or the mixture can be
returned to the saucepan with half a cup of hot water, and reboiled to
238° F. If too soft, confectioners' sugar may be added to make it firm
enough to handle, or water can be added, and it can be reboiled to 238°
F. When it has been worked sufficiently, fondant may be put away in a
tightly covered jar, and kept in a cool place for an indefinite time.
When used, color, flavor, nuts, and fruit may be added, as desired.
With these, an almost endless variety of mints and bonbons can be
produced.
Copyright © 2007 candymaking.net