Directions: |
Directions:Combine sugar, corn syrup & water in kettle. Stir until sugar and syrup is COMPLETLY dissolved. Bring to a boil and wash the sides of the kettle down with a damped pastry brush (or CLEAN 1" paint brush used ONLY for cooking) as with fudge. Cook to the 240º F and pour out on cold damp slab. Do NOT scrape the kettle. When combination is neutral,(neither hot nor cold), cream it! Use and ordinary 3½" or 4" candy or wall scraper. Work the batch from one side of slab to other by running the scraper about half it's width under the side of the batch, through to the other end. Turn the scraper over and bring it back across the top of the batch, repeat until close to the side of the slab, then back to other side. Take your time, but once started do NOT stop for any length of time until grain is formed. The colder the batch during the creaming process, the longer it takes to cream and the smoother the fondant. Wrap in damp cloth and put in a jar with a lid so it will not dry out and you can keep fondant for a long time. NOTE: I put the coloring & flavoring in just before I start to work it. |
Personal
Notes: |
Personal
Notes: The first Christmas I was married, I contacted Grandma Anna to find out about making fondant. She was busy the day I stopped (I think making fondant or dipping) so she sent me this letter. I realize the recipe is different from the one Donna has input, but wanted to share anyway. I love seeing it in her hand writing and feel the love she has for all of us and how she would work so-o-o hard preparing ALL THAT FONDANT for the girls to dip.
Especially after I tried ONE batch. It is VERY labor intensive and I find it so hard to comprehend her making so many pounds & batches. I wouldn't be surprised if she had made a hundred pounds or more EACH year!! She is truly and amazing person! I loved to call her my little 'QUEEN', for she truly had earned that kind of reward in my eyes as in Heavenly Father's, I'm sure!
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This recipe for Fondant- recipe from Grandmother Anna is from