FONDANT OR CREAM.— Fondant is the foundation for almost
all French candies, and can be easily made by the amateur so that it
will look and taste as well as that made by the professional. Granu-
lated confectioner's powdered or coffee A sugar can be used, but cof-
fee A more generally gives good results. For a trial add f teacup of
water to 1 lb. coffee A sugar; let it stand an hour or so, and then add
cream of tartar the size of a white bean✪ Fondant or Cream Candies, dissolving it first in a little
cold water; now set the pan over a quick fire (be particular about
that, as it is quite important) and stir constantly until the candy be-
gins to boil; then stop stirring at once. After it has boiled a few
minutes drop some of it into cold water to test it; try it often, and
when you find the candy can be gathered up in the fingers in a ball
which does not at once soften when held (about the soft ball degree)
it is ready to take from the fire, and should be very carefully poured
into a pan which has been sprinkled with cold water, and which sets
level. Be sure the candy is not stirred from the time it begins to
boil until it is poured into the pan, as it would grain if stirred.
Greasing the pan is often advised, but it is apt to affect the taste of
the candy, and we have found moistening sufficient. Let it remain
without stirring or shaking until it is almost perfectly cold; then
beat it constantly with a large spoon or paddle. In a short time the
candy will get white, and then begin to harden; now gather it into a
mass and put it on a sprinkled marble slab if you have it; if not,
knead it in the same pan in which it cooled, but in either case, knead
it as you would bread dough for a few minutes with the hands. If it
is not hard enough to knead, stir as long as you can with the spoon
and then set away awhile and it may harden sufficiently to work; if
not, add a little water and cook again, allowing the ball to cook a lit-
tle harder than before. Eemember that sugar passes very rapidly
from one degree to another, and so must be tried often. When
cooked enough, pour it into the pan and treat as before directed. If
not boiled long enough the fondant will be too soft on attempting to
knead it; if boiled too long it will harden too quickly, and be hard
and lumpy. Skill in working it will come with practice and experi-
ence.
This fondant can be used for dipping, and if it is cooked
enough it can be made into balls to be dipped in melted fondant. It
can also be used for "patties." It can be made in quantities and
kept in a stone or china dish or jar, well covered with waxed or but-
tered pape^^o keep the air out, using it as needed; it will keep thus
a week in cold weather. Do not scrape the sauce pan after pouring
452 HOME CANDY MAKING
out the fondant; put a little boiling water in it, set on the stove,
and it can soon be easily washed out.
Page 333 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FONDANT OR CREAM.— Fondant is the foundation for almost all French candies, and can be easily made by the amateur so that it will look and taste as well as that made by the professional. Granulated confectioner's powdered or coffee A sugar can be used, but coffee A more generally gives good results. For a trial add f teacup of water to 1 lb. coffee A sugar; let it stand an hour or so, and then add cream of tartar the size of a white bean, dissolving it first in a little cold water; now set the pan over a quick fire (be particular about that, as it is quite important) and stir constantly until the candy begins to boil; then stop stirring at once. After it has boiled a few minutes drop some of it into cold water to test it; try it often, and when you find the candy can be gathered up in the fingers in a ball which does not at once soften when held (about the soft ball degree) it is ready to take from the fire, and should be very carefully poured into a pan which has been sprinkled with cold water, and which sets level. Be sure the candy is not stirred from the time it begins to boil until it is poured into the pan, as it would grain if stirred. Greasing the pan is often advised, but it is apt to affect the taste of the candy, and we have found moistening sufficient. Let it remain without stirring or shaking until it is almost perfectly cold; then beat it constantly with a large spoon or paddle. In a short time the candy will get white, and then begin to harden; now gather it into a mass and put it on a sprinkled marble slab if you have it; if not, knead it in the same pan in which it cooled, but in either case, knead it as you would bread dough for a few minutes with the hands. If it is not hard enough to knead, stir as long as you can with the spoon and then set away awhile and it may harden sufficiently to work; if not, add a little water and cook again, allowing the ball to cook a little harder than before. Eemember that sugar passes very rapidly from one degree to another, and so must be tried often. When cooked enough, pour it into the pan and treat as before directed. If not boiled long enough the fondant will be too soft on attempting to knead it; if boiled too long it will harden too quickly, and be hard and lumpy. Skill in working it will come with practice and experience.
This fondant can be used for dipping, and if it is cooked enough it can be made into balls to be dipped in melted fondant. It can also be used for "patties." It can be made in quantities and kept in a stone or china dish or jar, well covered with waxed or buttered paper to keep the air out, using it as needed; it will keep thus a week in cold weather. Do not scrape the sauce pan after pouring
out the fondant; put a little boiling water in it, set on the stove, and it can soon be easily washed out.
Records on this page
Fondant or Cream Candies