"Those who forget the pasta are condemned to reheat it."--Unknown

Butter Cream Fondant Recipe

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This recipe for Butter Cream Fondant, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sugar
1 c. cream plus
1/2 c. milk
2 tbsp. butter
1 tbsp. white Karo
Dash of salt
1/4 to 1/2 tsp. vanilla

Directions:
Directions:
Whip sugar and cream. Stir over low heat until sugar is dissolved. Bring to boil. Add Karo and salt. Stir continuously. Wash sides of pan often with pastry brush dipped in hot water. Cook to 236 (soft ball). Pour on marble slab (lightly buttered pan). Add 2 tablespoons butter and vanilla. Cool. Beat with wooden spoon. When set knead with hands for 10 minutes. Keep in covered jar or plastic in refrigerator, until ready to dip.

Fudge: Add 1 square chocolate after it boils.
Panoche: Add 1 tablespoon burned sugar syrup.

Personal Notes:
Personal Notes:
Karol Lufkin makes the best candie. I wa fortunte to learn from her.

 

 

 

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