candymaking.net
Presents:
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Cream Fondant
This fondant can be used for the base of a great variety of candies:
Five cupfuls granulated sugar
One and half cupfuls water
One tablespoonful vinegar.
Put the sugar and water into the kettle and place over a hot fire.
Stir with a spoon or paddle until the sugar is dissolved. Then
wipe down the sides of the kettle with a damp cloth, and see the
every granule of sugar is removed from the sides of the kettle, for
if any are permitted to remain they will make the fondant grainy.
When the syrup begins to boil, add the vinegar and place the
thermometer in, having previously warmed it. The kettle must
not be moved while the syrup is boiling, and it must never be
stirred after it begins to boil. The bulb of the thermometer must
be entirely covered, hence the necessity of selecting a kettle in
which the syrup will be deep enough to permit the bulb of the
thermometer being submerged.
If a black scum forms on the surface, wait until it collects in one
spot, and then gently remove it with a spoon, being careful not to
disturb the syrup.
When the thermometer registers exactly 240°, lift the kettle from
the fire, exercising care not to shake the syrup. Pour it on the slab
by holding the kettle down close, beginning at one side of the
enclosure made by the iron bars and drawing the kettle towards
the other side as the syrup is being poured. Do not scrape the last
from the kettle, and do not allow the kettle to drain too much.
The drippings are likely to sugar, and will make the entire batch
grainy.
This fondant can be used for the base of a great variety of candies:
Five cupfuls granulated sugar
One and half cupfuls water
One tablespoonful vinegar.
Put the sugar and water into the kettle and place over a hot fire.
Stir with a spoon or paddle until the sugar is dissolved. Then
wipe down the sides of the kettle with a damp cloth, and see the
every granule of sugar is removed from the sides of the kettle, for
if any are permitted to remain they will make the fondant grainy.
When the syrup begins to boil, add the vinegar and place the
thermometer in, having previously warmed it. The kettle must
not be moved while the syrup is boiling, and it must never be
stirred after it begins to boil. The bulb of the thermometer must
be entirely covered, hence the necessity of selecting a kettle in
which the syrup will be deep enough to permit the bulb of the
thermometer being submerged.
If a black scum forms on the surface, wait until it collects in one
spot, and then gently remove it with a spoon, being careful not to
disturb the syrup.
When the thermometer registers exactly 240°, lift the kettle from
the fire, exercising care not to shake the syrup. Pour it on the slab
by holding the kettle down close, beginning at one side of the
enclosure made by the iron bars and drawing the kettle towards
the other side as the syrup is being poured. Do not scrape the last
from the kettle, and do not allow the kettle to drain too much.
The drippings are likely to sugar, and will make the entire batch
grainy.
Check Out Our Newest
Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Getting Marble Slab Ready
While the syrup is cooking wipe the marble slab off well with a
damp cloth rinsed out of cold water, but do not afterwards dry
the slab. Arrange the iron bars so that they will conveniently
hold the amount of syrup boiled. Always have the slab in some
convenient place so that it is not necessary to carry the syrup a
great distance.
If a platter is substituted for the slab, it must be made very cold,
and should be allowed to set in a cold place.
Never move the candy while it is cooling before it is cold
enough to work.
While the syrup is cooking wipe the marble slab off well with a
damp cloth rinsed out of cold water, but do not afterwards dry
the slab. Arrange the iron bars so that they will conveniently
hold the amount of syrup boiled. Always have the slab in some
convenient place so that it is not necessary to carry the syrup a
great distance.
If a platter is substituted for the slab, it must be made very cold,
and should be allowed to set in a cold place.
Never move the candy while it is cooling before it is cold
enough to work.
Working the Fondant
Allow the syrup to cool until it feels only slightly warm, not
cold, to the back of the hand, then remove the bars if the slab is
used, and begin to work it with the scraper or broad knife by
lifting it from the sides to the center. Keep working it rapidly,
and it will soon become smooth and creamy; then a little later it
will turn into a solid lump of sugar, and you will find when
working a portion between the fingers that it becomes soft and
will be perfectly smooth.
If wanted for immediate use, cover it with a damp cloth for
about forty minutes, when it can be worked into a very soft,
pliable mass.
If wanted for future use, it should be put into an earthen jar and
covered with a damp cloth. In this way the fondant may be kept
for six months or longer without deteriorating. The cloth must
be kept damp, and should be rinsed out of cold water two or
three times each week. The cloth must not touch the fondant.
This fondant will be a little better if it stands for two or three
days before using.
Make up a batch of this fondant, keep it on hand, and it can be
converted into any one of many different varieties of candy in a
few minutes, or it may be used for icing. (See “Fondant Icing.”)
If a batch of the fondant should be spoiled in making, it can be
broken up and used instead of other sugar in one of the fudge
recipes.
Allow the syrup to cool until it feels only slightly warm, not
cold, to the back of the hand, then remove the bars if the slab is
used, and begin to work it with the scraper or broad knife by
lifting it from the sides to the center. Keep working it rapidly,
and it will soon become smooth and creamy; then a little later it
will turn into a solid lump of sugar, and you will find when
working a portion between the fingers that it becomes soft and
will be perfectly smooth.
If wanted for immediate use, cover it with a damp cloth for
about forty minutes, when it can be worked into a very soft,
pliable mass.
If wanted for future use, it should be put into an earthen jar and
covered with a damp cloth. In this way the fondant may be kept
for six months or longer without deteriorating. The cloth must
be kept damp, and should be rinsed out of cold water two or
three times each week. The cloth must not touch the fondant.
This fondant will be a little better if it stands for two or three
days before using.
Make up a batch of this fondant, keep it on hand, and it can be
converted into any one of many different varieties of candy in a
few minutes, or it may be used for icing. (See “Fondant Icing.”)
If a batch of the fondant should be spoiled in making, it can be
broken up and used instead of other sugar in one of the fudge
recipes.
| Next Topic Bon-Bon Centers & Dipping Cream Recipe |
| Previous Topic General Instructions |
| Return To Main Candy Page |
Copyright © 2006 candymaking.net
| The Art of Candy Making Fully Explained |