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Basic Fondant

Ingredients
  Sugar 2 Cup (32 tbs)
  Cream of tartar 1⁄8 Teaspoon
  Light corn syrup 2 Tablespoon
Directions

Place 2/3 cup water, sugar, cream of tartar and corn syrup in heavy small saucepan over low heat; stir mixture gently until sugar is dissolved.
Avoid splash- ing on sides of saucepan above level of mixture.
Cover; bring to a boil, cooking gently for about 3 minutes.
Do not stir.
Remove cover; continue cook- ing gently to 238 degrees on candy thermometer.
Remove from heat; pour onto a large wet platter.
Do not scrape syrup from saucepan; cool fo lukewarm.
Stir until syrup changes to creamy white mass; knead until smooth and creamy.
Disregard small lumps.
Store, covered, at room temperature.
Let stand for 2 days before using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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