Fondant Candy
- Ready In:
- 1hr 50mins
- Ingredients:
- 4
- Yields:
-
2 pounds
ingredients
- 4 cups sugar
- 2 cups water
- 1⁄4 teaspoon cream of tartar (it makes a whiter candy)
- 4 tablespoons light corn syrup (Karo)
directions
- Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
- 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).
- 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.
- It will take about an hour at room temperature for fondant to cool sufficiently.
- Beat hard until fondant loses it's transparency and becomes white and opaque.
- Stop beating and knead with the hands until there are no lumps.
- When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
- Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
- Let stand at least 24 hours before using, for best flavor.
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RECIPE SUBMITTED BY
Molly53
United States