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Fondant

As will be noted, the accompanying recipe for fondant calls for 5 pounds of sugar. It is not necessary that all of the fondant be worked up at once. Indeed, it is suggested that this amount be prepared and then stored so that the fondant may be used as needed. If a smaller amount should be desired, half of each ingredient may be used.

Ingredients

  • 5 pounds sugar
  • 1 quart water
  • 6 drops acetic acid or 1/4 teaspoon cream tartar

Instructions

Mix the sugar, water, and acetic acid or cream of tartar. Place over the fire and stir until the sugar is dissolved.

stir until the sugar is dissolved

Just before the mixture begins to boil, wash down the sides of the kettle with a wet cloth.

wash down the sides of the kettle with a wet cloth

Then place a lid over the kettle and cook until almost ready to test. Remove the cover and insert a thermometer, which should register 238 degrees.

insert a thermometer

If the fondant is to be stored for some time, it may be boiled to 240 degrees, but for general use a mixture that reaches a temperature of 238 degrees will be the most satisfactory. If the water test is applied, the mixture should form a firm ball that can be easily held in the fingers.

water test

Just before the boiling is completed, cool a large platter or a slab and moisten it by wetting it with a damp cloth.

No time should intervene between the end of the boiling and the removal of the sirup from the stove, for every second that the sirup is allowed to stand over the hot burner before it is poured out will raise the temperature. Pour quickly on the platter and do not allow it to drip.

Pour quickly on the platter

If some sirup is left in the pan, utilize it for something else, rather than allow it to drop on the surface of the candy in the platter or slab. It is at this point that crystallization begins, and the fondant, instead of being creamy, will become grainy. Cool as quickly as possible, so as to lessen the chances for crystallization to begin, and do not disturb the sirup in any way during the cooling. The best way in which to accomplish this is to put the platter in a cool place and make it perfectly level before the sirup is poured into it.

When the mixture has cooled to the extent that it no longer retains any heat, it is ready to be stirred. As already explained, a putty knife or a wallpaper scraper is the most satisfactory utensil to use for this purpose, especially if a large batch is being made. However, a small batch may be stirred very successfully with a case knife. With whatever utensil is selected, scrape the fondant up into a heap, and then start the working.

start working the fondant

See that all parts are worked alike. Continue the operation, occasionally scraping off the knife or the paddle used. The first indication of the creaming stage will be a cloudy look in the mixture and a slight thinning of it, so that the work will be easier for a few minutes. It will then gradually begin to harden, and when the end of the work is reached the hardening will progress rapidly. At this stage, try to get the mass together, see that no loose fragments cling to the platter, and pile all into a heap. By the time the working is completed, the candy will be rather hard and will look as if it can never be worked into a soft, creamy candy. It will become soft, however, by the proper treatment.

Wring a clean towel or napkin out of cold water, and place it tightly over the mass of fondant and tuck it in securely around the edges.

wrap towel over fondant

Allow the candy to stand for an hour in this way. At the end of this time it will be sufficiently moist to work in any desired way. With a knife or a scraper, break it off into pieces of a size that can be handled well at one time and work each one of these soft by squeezing it.

squeezing the fondant

When all of the pieces have been worked soft, pack them into a bowl and continue working until all the fondant has been worked together and is soft. Over the top of the bowl, place a damp cloth and cover this with a plate or an earthen cover.

covering the bowl

Set away in some place where it will remain cool, but will not become too moist, until it is desired for further use.

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Source

Woman's Institute Library of Cookery, Volume 5.


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