Directions: |
Directions:1. Place dried fruits in a strainer and steam over boiling water until plump and soft (about 10-15 minutes). Cover with foil until ready to stuff
2. Make fondant stuffing: Combine sugar, water, and cream of tartar in a deep, heavy saucepan. Stir until sugar is completely dissolved. Then cover saucepan and cook for 3 minutes. Uncover. Insert candy thermometer into mixture but do not stir. Continue cooking until i reads exactly 239º
3. Pour syrup onto a piece of marble, a large platter, or other smooth surface.
4.Let mixture stand 30 minutes, until it begins to set. (The mixture will be clear in appearance, while later is will appear as thick as white icing)
5. With a wide spatula, scrape the mixture up from one side and smooth it back to the area from which it was scraped. Work from each side toward the opposite side, keeping the mixture in motion as you move it to and fro. It will begin to turn white, and suddenly will turn into a firm mass. Begin to knead this dough like mixture immediately for 5 minutes, or until very smooth.
6. While one person kneads the fondant, have second person cut the butter into bits, and knead into fondant until evenly distributed throughout.
7. Dust your hands lightly with cornstarch or flour and roll tho fondant into 1/2 inch balls.
8. Stuff each piece of steamed fruit with a fondant ball, pressing the fruit arund fondant.
9. Roll stuffed fruit in sugar and coat liberally. Wrap in squares of plastic wrap, twisting ends to make airtight and to keep it soft.
Note:Fondant may be made in advance and placed in tightly covered crock or jar for 2-3 days before using. From Family Circle 12-74 |
This recipe for Sugarplums is from