5 lb. sugar
1 qt. water
6 drops acetic acid or 1/4 tsp. cream tartar
Mix the sugar, water, and acetic acid or cream of tartar. Place over the
fire and, as in Fig. 5, stir until the sugar is dissolved. Just before
the mixture begins to boil, wash down the sides of the kettle with a wet
cloth, as shown in Fig. 6. Then place a lid over the kettle and cook
until almost ready to test. Remove the cover and, as in Fig. 7, insert a
thermometer, which should register 238 degrees. If the fondant is to be
stored for some time, it may be boiled to 240 degrees, but for general
use a mixture that reaches a temperature of 238 degrees will be the most
satisfactory. If the water test is applied, as in Fig. 8, the mixture
should form a firm ball that can be easily held in the fingers. Just
before the boiling is completed, cool a large platter or a slab and
moisten it by wetting it with a damp cloth.
[Illustration: FIG. 7]
No time should intervene between the end of the boiling and the removal
of the sirup from the stove, for every second that the sirup is allowed
to stand over the hot burner before it is poured out will raise the
temperature. Pour quickly on the platter, as in Fig. 9, and do not allow
it to drip. If some sirup is left in the pan, utilize it for something
else, rather than allow it to drop on the surface of the candy in the
platter or slab. It is at this point that crystallization begins, and
the fondant, instead of being creamy, will become grainy. Cool as
quickly as possible, so as to lessen the chances for crystallization to
begin, and do not disturb the sirup in any way during the cooling. The
best way in which to accomplish this is to put the platter in a cool
place and make it perfectly level before the sirup is poured into it.
[Illustration: FIG. 8]
[Illustration: FIG. 9]
When the mixture has cooled to the extent that it no longer retains any
heat, it is ready to be stirred. As already explained, a putty knife or
a wallpaper scraper is the most satisfactory utensil to use for this
purpose, especially if a large batch is being made. However, a small
batch may be stirred very successfully with a case knife. With whatever
utensil is selected, scrape the fondant up into a heap, and then, as in
Fig. 10, start the working. See that all parts are worked alike.
Continue the operation, occasionally scraping off the knife or the
paddle used. The first indication of the creaming stage will be a cloudy
look in the mixture and a slight thinning of it, so that the work will
be easier for a few minutes. It will then gradually begin to harden, and
when the end of the work is reached the hardening will progress rapidly.
At this stage, try to get the mass together, see that no loose fragments
cling to the platter, and pile all into a heap. By the time the working
is completed, the candy will be rather hard and will look as if it can
never be worked into a soft, creamy candy. It will become soft, however,
by the proper treatment.
[Illustration: FIG. 10]
[Illustration: FIG. 11]
Wring a clean towel or napkin out of cold water, and, as in Fig. 11,
place it tightly over the mass of fondant and tuck it in securely around
the edges. Allow the candy to stand for an hour in this way. At the end
of this time it will be sufficiently moist to work in any desired way.
With a knife or a scraper, break it off into pieces of a size that can
be handled well at one time and work each one of these soft by squeezing
it in the manner shown in Fig. 12. When all of the pieces have been
worked soft, pack them into a bowl and continue working until all the
fondant has been worked together and is soft. Over the top of the bowl,
as shown in Fig. 13, place a damp cloth and cover this with a plate or
an earthen cover. Set away in some place where it will remain cool, but
will not become too moist, until it is desired for further use.
[Illustration: FIG. 12]
The four recipes that follow show how fondant can be made up into
attractive as well as delicious confections. They will doubtless give
the housewife other ideas as to ways of preparing candies from this
foundation material.
102. BONBONS.--In a broad sense, bonbons mean candy or confections in
general, but it is also the name of candies made out of colored and
flavored fondant. Sometimes they are made small and dainty and are
decorated with a nut meat or a piece of maraschino or candied cherry or
candied pineapple. Again, centers may be made that contain coconut,
nuts, figs, dates, raisins, etc., and these then dipped in some of the
fondant that has been colored, flavored, and melted.
[Illustration: FIG. 13]
103. When bonbons are to be made, remove fondant in pieces from the
utensil in which it has been stored. Work it with the hands as it was
worked when put away and add the desired coloring and flavoring at this
time. If simple bonbons are to be made, form the colored and flavored
fondant into tiny balls, place them on oiled paper, and press a nut or a
piece of maraschino or candied cherry or candied pineapple on top.
104. To make more elaborate bonbons, form, as in Fig. 14, small round
centers out of the fondant to which have been added such materials as
dates, figs, raisins, nuts, or coconut, or any combination of these.
Only enough fondant should be used to make the other materials stick
together. Then, in a double boiler, color, flavor, and melt some of the
fondant and, with a coating or other fork, drop the centers into this
melted cream. When thoroughly coated, remove, and place on waxed paper.
While warm, a piece of nut or candied fruit may be placed on the top of
each one. If it is desired not to use fondant in the centers, the nuts
or candied fruits themselves may be dipped into the melted bonbon cream
and then placed on waxed paper to harden.
[Illustration: FIG. 14] [Illustration: FIG. 15]
105. RECEPTION WAFERS.--Thin wafers made of fondant are a confection
much used at parties, receptions, and similar social gatherings. One
variety of these is colored pink and flavored with wintergreen, while
another is flavored with peppermint and not colored in any way. Other
colors and flavors may also be made if desired, but the usual kinds are
the pink and white ones.
Divide the mass of fondant to be used into two parts and color one of
these a pale pink. Flavor the pink mass with wintergreen and the white
one with peppermint. Put one of these in a double boiler and allow it to
melt until it is soft enough to pour. Then, as in Fig. 15, with a
dessert spoon or a tablespoon, drop the melted fondant on a smooth
surface in sufficient amounts to make wafers about the size of a
quarter. Drop quickly and as accurately as possible so that the wafers
will be the same size and shape. Allow them to stand until cold and set.
Sometimes it will be found that two wafers can be dropped from the same
spoonful before the material becomes too cold to pour, but usually it is
necessary to dip a fresh spoonful for each wafer. As the fondant hardens
on the back of the spoon it should be scraped off and put back into the
double boiler. A comparatively small amount of fondant should be melted
at one time in order to provide against its becoming sugary, but if it
shows any signs of this condition the double boiler should be emptied
and thoroughly cleaned before more of the fondant is melted in it.
106. RAINBOW DELIGHT.--An especially attractive candy that has fondant
for its foundation is rainbow delight. As may be inferred from its name,
candy of this kind is in several colors.
To make rainbow delight, divide fondant into three parts. Flavor one
with vanilla and to it add chopped nuts. Flavor the second with
strawberry, color it pink, and, if desired, add shredded coconut. To the
third, add melted bitter chocolate until it is as dark as preferred.
Line a small bread pan or a box as smoothly as possible with waxed
paper, place the white fondant in the bottom, and press it down into a
layer. Over this put the chocolate fondant, press this into a layer, and
on top of it place the pink candy. After making the mass smooth and
even, allow it to remain where it will be cold until it is set. Then
remove it from the pan or box by turning it out on a surface that has
been slightly dusted with confectioner's sugar. Have coating chocolate
melted and cover the surface of three sides of the candy with a thick
layer of the chocolate. If, when the chocolate becomes dry and hard, it
seems a little thin, give it a second coating.
When it is entirely cold, turn the candy over and coat the remaining
side. To serve, cut into slices and cut each slice into pieces.
107. TUTTI-FRUTTI ROLLS.--Another very good candy that can be made from
fondant is tutti-frutti roll. Secure nuts, cherries, candied pineapple,
and citron, chop them fine, and to them add shredded coconut. Work these
in any quantity desired into the fondant until all are worked through
evenly and then flavor with vanilla. Shape the mass into a roll and let
it stand until it is well set. Then coat it with coating chocolate. When
it has become cold, turn it over and coat the bottom. To serve
tutti-frutti roll, cut it into slices.
108. OPERA CREAM.--No more delicious cream candy can be made than that
known as opera cream. This may be colored and flavored in many different
ways or made up in various forms. When chocolate is added to it, a
better fudge than the ordinary kinds is the result. Sufficient time
should be allowed for the making of opera cream, for it is necessary
that this candy stand for several hours before it is worked up.