CAKES, COOKIES AND CONFECTIONS
Fondant
| 2 ½ c. sugar | ⅓ tsp. cream tartar, or |
| 1 ¼ c. water | ½ to ¾ tsp. glycerine |
Put ingredients in smooth saucepan and stir until sugar is dissolved and mixture begins to boil. Boil without stirring until soft ball is formed when tested in cold water or 240° F. During boiling cover 2 minutes so as to dissolve crystals on the sides of the kettle. When cooked pour fondant in clean bowl, do not scrape kettle, as scrapings will "sugar." When almost cold beat with wooden spoon until white and creamy. Knead with hands until perfectly smooth. Pack in jars to ripen, about 24 hours—or cover with cloth dipped in hot water and wring dry.
If cooked too long or not long enough, if grainy and not creamy, add water and cook over again as if fondant were sugar.
This fondant lends itself to endless ways of making up and is the basis for all French creams. It is used to stuff dates, figs, prunes, etc., as centers for chocolate creams, etc.
Commercial Fondant
| 6 c. sugar | 2 c. water |
| 1 tbsp. glycerine | ¾ tsp. acetic acid No. 8 |
| 2 egg whites | (stock solution about 28-30%) |
Bring water and sugar to boil. Cover when boiling. Add glycerine and acid. Boil to soft ball or 240° F. Pour out in large platter—cool to luke warm. Put the two stiffly beaten egg whites in the middle and knead them in with spatula or wooden paddle. For gloss, add one tablespoon
