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Fondant




Source of Recipe


Western Beet Sugar Producers Inc...Salt L:ake City ,..UT


Recipe Introduction


A basic candy-takes kindly to differ­ent flavorings and a few drops of any vegetable food coloring.



List of Ingredients




1/2 cup water
1/4 cup white corn syrup
1/4 teaspoon cream of tartar
2 cups Beet Sugar
1/2 to 1 teaspoon flavoring


Recipe



Heat together water and corn syrup. Add cream of tartar and sugar; stir until dissolved. Cover pan; cook 1 minute until steam dissolves sugar crystals from sides. Uncover; cook rapidly without stirring to soft-ball stage (240° F.). Pour mixture into ungreased shallow pan; do not scrape saucepan. Allow the crystal-clear mass to cool, (fondant should feel slightly warm to back of your hand). Fold the fondant back to the center of the pan with a wooden spoon. Beat vigorously with this spoon un­til creamy and firm enough to handle. Add flavoring; knead with palm of hand, continuing to fold, flatten and refold. Shape into a long roll. Cut off small pieces and stuff into plump, pitted prunes, dates or figs. Sand­wich some, too, between walnut halves. Yields 1 pound.