Fondant is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238° F. The best results are secured by the use of a thermometer, but if one is not at hand, test the syrup by dipping a spoon into cold water, then into the syrup, and again into the water. Remove candy from spoon with fingers; if it forms a soft ball that will just keep its shape, the syrup is cooked sufficiently. Saucepan should be removed from fire while tests are being made, that candy may not overcook.

Another test is to dip spoon into syrup, then lift about twelve inches above saucepan, letting syrup drop from spoon. If it spins a thread at least eight inches long, it has reached the correct stage for fondant, fudge, or ornamental frosting.

The addition of an acid to the boiling sugar causes part of the sugar to change to glucose, giving a finer grain to the candy than can be secured without it. Cream of tartar, acetic acid, or vinegar may be used. Corn syrup or glucose takes the place of acid.

When cooked, the syrup is poured on a marble slab, a large platter, or an agate tray which has been moistened by being wiped over with a damp piece of cheesecloth. The candy should stand until it feels cool when tested with the back of the hand. It is then worked with a broad metal spatula, in a sweeping motion forward and backward until candy becomes sugary. If it is not possible to procure a wide steel spatula, a wooden butter paddle may be used.

The mixture should be continually pushed away and brought back, turning the spatula over with each motion. Candy should be kept all together in a mass while being worked. When it becomes too solid to be moved easily with spatula, it may be kneaded with the hands, as bread is kneaded, until it grows soft and creamy and remains in a compact ball.

If it lumps and becomes very hard, it was boiled too long. If it remains too soft to handle, it was not boiled long enough. If too hard, the lumps can sometimes be reduced by persistent kneading, or the mixture can be returned to the saucepan with half a cup of hot water, and re-boiled to 238° F. If too soft, confectioners' sugar may be added to make it firm enough to handle, or water can be added, and it can be re-boiled to 2380 F. When it has been worked sufficiently, fondant may be put away in a tightly covered jar, and kept in a cool place for an indefinite time. When used, color, flavor, nuts, and fruit may be added, as desired. With these, an almost endless variety of mints and bonbons can be produced.

White Fondant I

5 cups sugar

1½ cups water

¼teaspoon cream of tartar

Put sugar and water in smooth saucepan, place on range, and stir constantly until boiling point is reached. With a damp cloth or a butter brush dipped in cold water, wash down the sides of the saucepan until every grain of sugar is removed.

Add cream of tartar, cover saucepan, and allow candy to steam for three minutes. Remove cover, put in thermometer, and boil rapidly until candy forms a soft ball when tried in cold water, or until thermometer registers 238° F. While syrup is cooking, wipe marble slab or agate tray with a damp cloth. When syrup is ready, pour gently on the slab. Do not allow the last of it to drip out over what has been poured on the slab, and never scrape out the kettle on the first mixture. Do not disturb the syrup in any way until it is cold. With a spatula or wooden paddle, scrape and turn the syrup toward the center, and continue turning it over and over, working from the edges of the mass.

Each time that the syrup is turned over, scrape the slab clean and turn the spatula up and over the mass, occasionally scraping mixture from the spatula with a case knife. It will soon become white and creamy. Knead with the hands until perfectly smooth, cover with a cloth wrung out of cold water, and leave for half an hour.

Cut in pieces and put into a stone or glass jar and cover with a wet cloth or glass top. It is better to let it remain two or three days before using, and it may be kept for months in a dry cool place. For making centers and dipping bonbons, see following pages.

White Fondant II

2 cups sugar

½ cup cold water

2 drops acetic acid

Proceed as in White Fondant I, using acetic acid in place of cream of tartar.

White Fondant III

2 cups sugar

½ cup boiling water

1/8 teaspoon cream of tartar½teaspoon glycerin . Proceed as in White Fondant I, adding glycerin with cream of tartar, when syrup begins to boil.

Butter Fondant

2 cups sugar 2/3 cup milk

1 teaspoon corn syrup 2 tablespoons butter

Put sugar, milk, corn syrup, and butter in saucepan, and proceed as in White Fondant I.

Coffee Fondant

1 cup cold water

2 tablespoons ground coffee

2 cups sugar

1/8 teaspoon cream of tartar

Put water and coffee in saucepan, heat to boiling point, strain through double cheesecloth, add sugar, and proceed as in White Fondant I.

Maple Fondant

1 cup maple sugar I cup white sugar

½ cup water

1/8 teaspoon cream of tartar

Put maple sugar, white sugar, and water in saucepan, and proceed as in White Fondant I.

Opera Fondant

2 cups sugar

1 cup heavy cream

1/8 teaspoon cream of tartar

Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring constantly to prevent burning, but gently so it will not become granular. Cook to 238° F., or until it forms a soft ball when tried in cold water. Pour on marble slab, agate tray, or large platter which has been slightly moistened by wiping it over with a damp cloth, and leave until cold.

With a broad metal spatula or a wooden butter paddle bring the edges of the candy into the center, then work candy back and forth with a long sweep of the spatula until it becomes firm. This takes a much longer time than plain fondant to become creamy. Cover with a damp cloth, let stand half an hour, and use as desired. If not wanted at once for fudge, bonbons, or chocolate cream centers, put in glass jar, cover closely, and keep in a cool place.