3 cups sugar
1 cup boiling water or milk (for creamy fondant, use milk)
1/3 teaspoon cream of tartar
Cook to soft ball stage (235° or 236°). Pour out to cool –on marble slab or Formica
table top. When cool to touch, stir and
“work” with a wooden spoon and spatula. When it losses its gloss, pile it up on
the slab and let it harden. Let it sit
for a few hours. Then take chunks and
knead it until smooth. Place in a
covered bowl in the refrigerator to ripen.
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