FONDANT



Fondant is a sort of cream paste. It forms the foundation for almost two-thirds of all candy sold by confectioners .

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.

TO MELT FONDANT put some of it into a teacup and stand 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.

Cream Candies

CHOCOLATE CREAM

Half teaspoonful Extract of Vanilla, half pound Fondant, half pound Sweetened Chocolate.

Work the vanilla into the fondant, and roll into small round balls, or form into tiny pyramids; then place on waxed paper and leave stand in a cool, dry place for about three hours, when they will be ready to dip into the chocolate. To prepare the chocolate take it just as it comes from the confectioner's, put it into a small saucepan, and place the saucepan into a dish containing boiling water. This will melt the chocolate.

When it is melted mix in a little white of egg - just enough to make a smooth, thick paste. Rub a little melted butter on the candy dipper to avoid sticking, then dip the balls. The dipping must be done quickly. If the chocolate cools while dipping, heat it over again, or else the coating on the balls will not be uniform. When through dipping allow the balls to dry, which will take about twenty-five minutes.

HAZEL NUT CHOCOLATE CREAMS.

To a half teacupful of fondant add a heaping tablespoonful of grated chocolate and a, few drops of vanilla; work well, using XXX sugar to prevent sticking; then cover each hazel nut with the mixture, and stand them on oiled paper until dried. After that melt a little fondant and dip the nuts.

The above candies are wonderful and can easily be made. Enjoy!