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    Fondant (Cream Filling for Eggs)


    Source of Recipe


    chum recipes 101499 Better Homes and Gardens New Cook Book

    Recipe Link: http://www.lotsarecipes.com

    List of Ingredients




    2 c Sugar
    1 1/2 c Water
    2 T Light corn syrup
    -OR
    1/8 t Cream of tartar

    Recipe



    Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine
    sugar, the water and corn syrup or cream of tartar. Cook and stir
    over medium-high heat till sugar dissolves and mixture comes to
    boiling. Cover and cook over for 30-35 seconds. Uncover. Cook over
    medium-low heat until it reaches 240'F., about 35 minutes, without
    stirring (mixture should boil gently over entire surface).

    Immediately pour mixture onto a platter. Do not scrape pan. Cool for
    45-50 minutes or until candy feels only slightly warm to the touch.
    Do not stir candy.

    Using a spatula or wooden spoon, scrape candy from edge of platter
    toward the center, then beat vigorously about 10 minutes or till
    fondant is white and firm. Knead fondant with fingers about 5 minutes
    or until smooth and free of lumps. Form into a ball. Let ripen for 24
    hours at room temperature. (Ripening is necessary for smooth and
    creamy fondant.)

    Makes about 3/4 pound.

 

 

 

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