90 The Candy Cook Book
Center Cream ɪ
2 cups sugar ⅓ cup corn syrup
½ cup cold water
Put sugar, corn syrup, and cold water in saucepan, and proceed as in White Fondant I. The fondant may be worked before it becomes perfectly cold, and should be put in a jar before it becomes firm, as it is very sticky if left under a wet cloth and kneaded. This makes a soft smooth cream, and is best used by being molded in cornstarch, and coated with chocolate. Be very careful not to get it hot when melting it, or the centers will be hard, instead of creamy.
Center Cream ɪɪ
2 cups sugar ¼ teaspoon cream of tartar
½ cup hot water White 1 egg
½ teaspoon vanilla
Put sugar, water, and cream of tartar in saucepan, stir until mixed, and bring quickly to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal, and rinsing brush in water as needed. If crystals remain, they are likely to make the fondant grainy. Cover until it has boiled two minutes, remove cover, put in candy thermometer, and cook to
