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The variety made from fondant is limitless It is made with white and maple sugar The white may be colored any shade and any flavor can be made; also any fruit or nuts can be used to give variety and delicious quality to this foundation The fresh fruits, strawberries, grapes, cherries and also French fruit can be dipped with the melted fondant; marshmallow, nuts, candied orange and cherries are good coated with this candy We give below the principle that will be best for beginners:
2 cups sugar
2-3 cup water
1/4 teaspoon cream tartar
Put sugar and water on fire and stir until begins to boil Take out spoon and with brush dipped in cold water wash down sides to keep the sugar crystals from forming Cover and boil five minutes Put in cream tartar, cook until soft ball stage, by thermometer 238 degrees When ready, turn out on marble slab dampened with water Let stand until a dent can be made on surface Then work the candy back and forth with wooden spatula to a white, smooth, creamy paste; knead with hands all together and put in earthen bowl, cover closely with damp cloth, put in cool place twenty-four hours The fondant is not perfect when granular Water can be added and cooked again.
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