Basic Fondant Recipe
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Category: |
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Ingredients: |
Ingredients: 6 cups sugar
2 cups water
1 TBSP glucose
or pinch of Cream of Tartar
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Directions: |
Directions:Place the sugar and water in a large saucepan and heat, stirring until the sugar is completely dissolved; then stop stirring. Wash down the insides of the pan to the syrups edge with a small brush dipped in water or with a fork wrapped in a damp cloth. When the syrup begins to boil add the glucose or the Cream of Tartar. continue the boiling without stirring until the thermometer registers 240º or until a few drops form a soft ball when tested in cold water. Remove from heat at once. allow to stand 4 minutes or until the air bubbles disappear, then pour into a large wet platter or onto a marble slab between two candy bars. (The syrup should not be deeper than 1 1/2 in.) Set in cool place and when lukewarm (110º) beat with wooden spoon or a hardwood paddle. turn the sugar backward and forward leaving no part untouched until the whole mass becomes white and opaque. Knead until smooth and free from lumps. Wet and wring a small towel. Place it over the fondant and allow it to remain there for at least 1 hour. (This is called the curing process.) remove the cloth and knead just as you would bread dough, until creamy and smooth. Store in an airtight jar. If exposed to air the fondant will get hard and dry. |
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Personal
Notes: |
Personal
Notes: This is from a recipe book given to my Mother (Darlene) from Grandma Bruderer.
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