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Basic Cream Fondant Recipe

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This recipe for Basic Cream Fondant, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Giles
Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. sugar
1 1/2 c . milk
2 T. white corn syrup
2 T. butter
few grains salt

Directions:
Directions:
Combine sugar, milk, syrup and half of the butter in pan. Place over heat and stir constantly until mixture begins to boil. Keep boiling rapidly until fondant reaches soft ball stage (230 degrees). Drop rest of butter into hot syrup, place tight cover on pan. Remove from heat. Cool as rapidly as possible by sitting pan in cool water, or any cold place. Let cool thoroughly until mixture feels cold to the touch. Take out of pan and put in Pyrex cake pan and beat continuously. Mixture will be shiny and stiff. As beating continues mixture will become thinner and lose it gloss. Continue beating until mixture thickens again. Add flavoring and place in container and cover tightly to keep from drying on top.

 

 

 

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