Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

An old-fashioned candy from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. From David S in Nashville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.

Ingredients Nutrition

Directions

  1. Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
  2. Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
  3. Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
  4. It will take about an hour at room temperature for fondant to cool sufficiently.
  5. Beat hard until fondant loses it's transparency and becomes white and opaque.
  6. Stop beating and knead with the hands until there are no lumps.
  7. When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
  8. Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
  9. Let stand at least 24 hours before using, for best flavor.