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Classic Fondant

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Anonymous (not verified)
Ingredients
  Sugar 2 Cup (32 tbs)
  Water 1 1⁄5 Cup (19.2 tbs)
  Water 2 Tablespoon
  Cream of tartar 1 4⁄5 Teaspoon
  Light corn syrup 2 Tablespoon
  Butter 1 Tablespoon (Margarine)
  Vanilla 1 Teaspoon
Directions

Butter the sides of a 3 1/2-quart casserole.
Combine sugar, water, cream of tartar and corn syrup in casserole.
Microwave 22 to 26 minutes on HIGH, or until a small amount dropped in very cold water forms a soft ball (238°).
Immediately pour syrup into large platter.
Let cool until warm to touch.
Using a wooden spoon, work fondant from outside toward center until it forms a creamy white mass.
Work in butter and vanilla.
Continue working until fondant begins to harden.
Drop by teaspoonfuls onto wax paper.
Let stand until firm.
Store in closed container.
Note: Do not use candy thermometer in the Microwave oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Servings: 
3

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