Page:The candy cook book (IA cu31924090146717).pdf/106

This page has been proofread, but needs to be validated.

CHAPTER V

FONDANT CANDIES

Fondant is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238° F. The best results are secured by the use of a thermometer, but if one is not at hand, test the syrup by dipping a spoon into cold water, then into the syrup, and again into the water. Remove candy from spoon with fingers; if it forms a soft ball that will just keep its shape, the syrup is cooked sufficiently. Saucepan should be removed from fire while tests are being made, that candy may not overcook. Another test is to dip spoon into syrup, then lift about twelve inches above saucepan, letting syrup drop from spoon. If it spins a thread at least eight inches long, it has reached the correct stage for fondant, fudge, or ornamental frosting. The addition of an acid to the boiling sugar causes part of the sugar to change to glucose, giving a finer grain to the candy than

82

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.