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Basic Fondant

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

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: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1634 Calories from Fat 1

% Daily Value*

Total Fat 0.06 g0.09%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.9 mg0.8%

Total Carbohydrates 423 g141.1%

Dietary Fiber 0 g0%

Sugars 407.7 g

Protein 0 g

Vitamin A Vitamin C

Calcium 0.8% Iron 0.35%

*Based on a 2000 Calorie diet

Basic Fondant Recipe