Page:The candy cook book (IA cu31924090146717).pdf/110

This page has been proofread, but needs to be validated.
86
The Candy Cook Book

Proceed as in White Fondant I, adding glycerine with cream of tartar, when syrup begins to boil.

Butter Fondant
  • 2 cups sugar
  • ⅔ cup milk
  • 1 teaspoon corn syrup
  • 2 tablespoons butter

Put sugar, milk, corn syrup, and butter in saucepan, and proceed as in White Fondant I.

Coffee Fondant
  • 1 cup cold water
  • 2 tablespoons ground coffee.
  • 2 cups sugar
  • ⅛ teaspoon cream of tartar

Put water and coffee in saucepan, heat to boiling point, strain through double cheesecloth, add sugar, and proceed as in White Fondant I.

Maple Fondant
  • 1 cup maple sugar
  • 1 cup white sugar
  • ½ cup water
  • ⅛ teaspoon cream of tartar

Put maple sugar, white sugar, and water in saucepan, and proceed as in White Fondant I.

Opera Fondant
  • 2 cups sugar
  • 1 cup heavy cream
  • ⅛ teaspoon cream of tartar

Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring con-

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.