FONDANT

Foudant is a sort.of cream paste. It forms the foundation for almost two-thirds of all candy sold by confectioners . All fondant is made alike, but the best quality is made only by following explicitly the given directions to the letter.

To one-half pound of the best granulated sugar add a gill of water; let it stand an hour, or until the sugar has become pretty well soaked with the water; then set over a hot fire and stir until the candy starts to boil. As soon as it shows signs of boiling, stop stirring at once, otherwise granu­lation will take place. You need not fear burn­ing the syrup, because it will not burn until the water has evaporated. Allow the syrup to boil from four to six minutes, then test it by dropping some of it in cold water. When a very soft ball can be formed the syrup has boiled long enough, and should be taken off the stove without delay and poured into a large pan which has been sprinkled with cold water. Care must be taken that the syrup is not shaken too much while lift­ing from the fire and pouring. Even after set­ting to cool the syrup will grain if jolted.

When the candy is almost cold, beat it and stir it constantly with a large spoon until a white, creamy mass is formed and it commences to harden; then use your hands and knead it until it is a smooth mass. Your mixture is now called fondant and is ready for use.

Sometimes the fondant remains soft. That shows it has not been boiled long enough, and a little more water should be added and the syrup cooked over again in the same manner as already described. Test often until the soft ball is easily formed, because sugar passes from one degree to another very fast.

If boiled too long the fondant will quickly harden and you will have hard taffy instead of cream.

Good quality of fondant rarely comes from the first attempt. Practice will teach far more than can be told. It is a good plan to experiment on a small quantity of sugar before risking a pound.
If carefully covered so as to exclude the air and kept in a cool place, fondant will keep in good condition for a week.

Fondant may be used for many and various purposes, many of which are described in the following pages.

TO MELT FONDANT put some of it into a teacup and stained the teacup in a dish of boiling water, and stir continuously until melted. If too thick add a few drops of water, one drop at a time. It is then ready for coating purposes.

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