1 hr 50 mins
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.
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Units: US | Metric
- 1Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
- 2Remove 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).
- 3Pour 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.
- 4It will take about an hour at room temperature for fondant to cool sufficiently.
- 5Beat hard until fondant loses it's transparency and becomes white and opaque.
- 6Stop beating and knead with the hands until there are no lumps.
- 7When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
- 8Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
- 9Let stand at least 24 hours before using, for best flavor.
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Nutritional Facts for Fondant Candy
Serving Size: 1 (1363 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1673.4
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 38.5 mg
- Total Carbohydrate 433.9 g
- Dietary Fiber 0.0 g
- Sugars 410.9 g
- Protein 0.0 g