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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Butter Fondant
2 cups sugar
2/3 cup milk
1 teaspoon corn syrup
2 tablespoons butter
Put sugar, milk, corn syrup, and butter in saucepan, and proceed as
in White Fondant 1.
Coffee Fondant
1 cup cold water
2 tablespoons ground coffee
2 cups sugar
1/8 teaspoon cream of tartar
Put water and coffee in saucepan, heat to boiling point, strain
through double cheesecloth, add sugar, and proceed as in White
Fondant 1.
Maple Fondant
1 cup maple sugar
1 cup white sugar
1/2 cup water
1/8 teaspoon cream of tartar
Put maple sugar, white sugar, and water in saucepan, and proceed
as in White Fondant I.
Opera Fondant
2 cups sugar
1 cup heavy cream
1/8 teaspoon cream of tartar
Put sugar and cream in saucepan, stir until it boils, add cream of
tartar and boil, stirring constantly to prevent burning, but gently so it
will not become granular. Cook to 238° F., or until it forms a soft ball
when tried in cold water. Pour on marble slab, agate tray, or large
platter which has been slightly moistened by wiping it over with a
damp cloth, and leave until cold. With a broad metal spatula or a
wooden butter paddle bring the edges of the candy into the center,
then work candy back and forth with a long sweep of the spatula
until it becomes firm. This takes a much longer time than plain
fondant to become creamy. Cover with a damp cloth, let stand half
an hour, and use as desired. If not wanted at once for fudge,
bonbons, or chocolate cream centers, put in glass jar, cover closely,
and keep in a cool place.
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