Water Fondant

Water Fondant


4 cups sugar

3 tbsp. corn syrup

1/3 tsp. salt

½ tsp. cream of tartar

1 ½ cup water

Cook to a soft ball stage. Pour onto platter and let it stand until it is lukewarm. Add vanilla or other flavoring if desired. Stir until creamy; then knead with the hands until it is smooth and free from lumps.

Notes: Water fondant is what Emily used for her cherry chocolates (Jeanette’s favorite). As the cherry chocolates sit, the fondant becomes liquid or “cordials.” Another note of Emily’s is: “If fondant goes sugary just add cream or water and cook over.”

Here is another recipe from American Women’s Cookbook that gives more details:

Fondant

2 cups granulated sugar

1 cup water

2 tbsp. corn syrup or 1/8 tsp. cream of tartar

1 tsp. vanilla

Put the sugar, corn syrup and water in a saucepan and heat slowly. Do not let it begin to boil until the sugar is dissolved. Wash down the sides of the pan with a fork wrapped in a damp cloth or else cover and cook for two or three minutes so that the steam will carry down the crystals that have been thrown on the side of the pan. Remove the cover and continue to boil slowly without stirring to the soft-ball stage (238 degrees F.). While cooking, keep the cover on part of the time so the steam can help to keep the crystals washed down.

Remove from the fire and pour at once on large platters or slabs which have been dipped into cold water, and let it stand until it is lukewarm. Add vanilla. Stir with a fork until creamy; then knead with the hands until it is smooth and free from lumps.

Fondant is better if allowed to ripen for several days before being used. It may be wrapped in waxed paper and put into a tightly covered jar. When it is to be used for centers of dipped bonbons the centers should be shaped by hand or in molds and allowed to stand in the air until the surface loses all stickiness. Then the shapes may be dipped into the coating.

Honey Fondant

2 cups granulated sugar

1/3 cup honey

1 cup water

Proceed as for plain fondant.