5 pounds Granulated Sugar.
6 drops Acetic Acid.
1½ pints cold Water.
Put the sugar and water into the kettle and place it over a HOT
FIRE (it must boil quickly and not be allowed to simmer), and stir
constantly until it commences to boil. It is not necessary to stir
quickly, but the sugar must not be allowed to settle. USE THE WOODEN
PADDLE or spoon to stir with, and splash the syrup against the sides
of the kettle to wash down the granulations. Just before the syrup
begins to boil, wipe down the sides of the kettle with a damp cloth
and BE SURE THAT THERE ARE NO GRANULATIONS ON THE SIDES OF THE KETTLE,
because, unless they are removed they would make the fondant gritty.
NEVER STIR THE SYRUP AFTER IT BEGINS TO BOIL. NEVER JAR OR MOVE THE
KETTLE WHILE THE SYRUP IS COOKING.
When the syrup begins to boil, add the acetic acid. Drop it on a spoon
because you might not drop it accurately. TOO MUCH ACID would spoil the
candy. Put the lid on the kettle and let it steam for several minutes.
This is done so that the steam will wash down the sides of the kettle
and remove some remaining grains of sugar that might be sticking to the
sides. IT IS VERY IMPORTANT THAT ALL OF THESE GRAINS SHOULD BE REMOVED.
Do not remove the lid until the steam is coming out freely around the
edges, because it does not matter if the lid is left on a little longer
than three minutes. Remove the lid and put in the thermometer, so that
the bulb is covered with the syrup. The thermometer may be read easier
if it is fastened to the kettle by the hook on the back of the case. If
a black scum appears on the surface do not disturb it until it gathers
into a bunch, then carefully remove it by using a spoon and do not
disturb the syrup.
While the syrup is cooking, prepare the slab by washing it with a damp
cloth. Do not dry it and NEVER GREASE THE SLAB WHEN MAKING FONDANT.
Place the bars in position. If you use a platter instead of a slab, it
must be ice cold.
When the thermometer registers =240= (remember to make the correct
allowance if your thermometer does not register =212= in boiling
water), remove it quickly. See that your way is clear, lift the kettle
off the stove and carry it to the slab, taking great care not to shake
the syrup. Pour the syrup on the slab, beginning in the center at
one end of the slab, pouring down toward the corner and while doing
this, keep the kettle as close to the slab as you can, and at the end,
quickly tip up the kettle so that it will not drip. NEVER ALLOW THE
LAST OF THE SYRUP TO DRIP OUT OVER WHAT YOU HAVE ALREADY POURED ON THE
SLAB. NEVER SCRAPE OUT THE KETTLE, because these drops and scrapings
will granulate, and when the syrup is cold there will be sugared spots
on top. If this should occur, they must be removed before the syrup
is worked, because they would make the fondant gritty. NEVER MOVE THE
TABLE OR PLATTER WHILE THE SYRUP IS COOLING AS THIS WOULD RUIN THE
CANDY. Allow the syrup to remain on the slab until cold. Test it by
using the back of the hand, as it is more sensitive than the palm. WHEN
THE SYRUP IS COLD IT IS READY TO BE WORKED. Then it should be as smooth
as glass.