2 1/2 pounds granulated sugar, or 5 cupfuls

1 1/2 cupfuls hot water

1/4 teaspoonful cream of tartar

Put the ingredients into a smooth saucepan. Stir until dissolved, and heat gradually to boiling point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will keep its shape. The temperature will be 238 degrees F. If the sugar adheres to the sides of the kettle, remove with a piece of wet cheesecloth. Pour slowly onto a slightly-oiled slab, or a large platter, oiled. Let it stand for a few minutes to cool, or until when pressed with the finger a dent is left on the surface, and yet no crust is formed. If stirred while too hot, it will grain. If a crust forms, every particle must be taken off, or else the boiling must be done again. When it will dent, scrape the fondant together and work with a wooden spoon or spatula, until it is white and creamy. It will quickly change from this consistency, so begin kneading while it is still creamy, otherwise it will lump, and will be difficult to handle. Scrape the slab and knead the scrapings separately. Do not mix the fondant unless it is perfectly free from lumps. Put it into a bowl, cover with oiled paper or a damp cloth and let stand twenty-four hours before using.

Before using fondant for dipping it must be put over hot water and steamed, and it may be necessary to add a very little hot water to allow for the evaporation which will take place while the fondant is being kept hot. Fondant may be kept an indefinite time, if closely covered with a damp cloth and then with a cover.

Quick Fondant

2 egg whites Flavoring

2 1/2 cupfuls confectioner's sugar

Beat the whites slightly, and add the sifted sugar, a little at a time, until stiff enough to knead. Work in flavoring as desired. Then cover the hands and dredge the board with sugar, and form the candies in the shapes desired.