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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Fondant
This fondant will form the foundation of two-thirds
of your candies. In one condition it will form the
centres; in another the coverings. Always secure the
best granulated sugar for boiling, and a small
quantity of confectioners' XXX sugar for kneading
purposes.
When large quantities of candies are to be made, it
is wise to prepare the desired quantity of fondant
before beginning to make up the candies, but no
matter how many pounds of fondant will be
required, only one pound of sugar should be boiled
at one time.
Now, to begin, put one pound of sugar in your
granite saucepan, add about a gill and a half (3/4
cup) of boiling water, and stir with a wooden
paddle until the sugar is dissolved - not an instant
longer. It is impossible for the syrup to burn until
the water has evaporated, and even then stirring
would not prevent the burning, but the slightest
motion given will cause it to grain, and become
sugary. Even the crystals from the condensed steam
that form around the sides of the saucepan, will, if
allowed to fall in, cause granulation. To avoid this,
have a small sponge moistened in cold water, and
frequently and carefully wipe them away. A word
of caution here: while wiping away these crystals
be very careful not to touch the tips of your fingers
to the boiling syrup, as it will cause a serious and
deep burn. When the syrup has boiled about six
minutes, have ready a bowl of ice-water, hold your
two forefingers in the water until they are very cold,
then plunge them quickly into the boiling syrup,
and immediately back into the cold water. This is
easily done, and there is not the slightest danger of
burning the fingers, providing the water is very
cold, and you thrust them quickly into the sugar.
When you take your fingers from the cold water,
you "must not stand on your order of going, but go
at once." A fork, however, may be used for this
testing, but is very unsatisfactory.
Continue this trying until a very soft ball can be
formed. This trying must be done frequently and
carefully, without stirring the syrup, as it passes
from one degree to another with great rapidity. As
soon as the soft ball is formed, pour the syrup out
on a lightly greased large meat plate. The saucepan
can now be partly filled with boiling water,
covered, and placed on the stove to boil. In a
moment the sugar will be thoroughly loosened, and
the saucepan can be easily washed.
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