The base, or foundation, of all cream candies is fondant. If directions are carefully followed fondant can easily be made, and from this foundation an almost endless variety of combinations. As sugar syrups are easily affected by atmospheric conditions, it will be advisable to select a clear day for making candies.

The following rules should be constantly kept in mind when cooking syrup for fondant: Scald the saucepan before using, to be sure no odor or taste is left from previous use. Never stir the syrup after the sugar has dissolved and cooking has commenced. If stirred the finished product will be granular. When testing the syrup, reduce the heat under the saucepan or carefully remove from the fire in order to prevent further cooking. Always cover the saucepan until the boiling point is reached. If any sugar has gathered on the saucepan, the steam created by covering the utensil will remove it. Wash the hands in cold water before kneading the fondant. Never attempt to make a larger quantity at one time than recipe calls for; even half that amount might be easier at first. If a quantity is desired, make the recipe several times - it will be much more successful.

Fondant

To 4 cups of granulated sugar, 1/2 teaspoon of cream of tartar, add 2 cups of boiling water. Mix carefully until sugar is dissolved, to avoid any possibility of sugar grains gathering on the sides of the saucepan. This is most important, and if sugar has gathered on the kettle carefully wash it off with a damp cloth. If the saucepan is not kept free of sugar the fondant will become grainy. Cover kettle until boiling point is reached, then uncover and cook until the syrup will form a soft ball (238 deg. F.) when dropped in cold water. This will take about 10 minutes. When cooked remove from the fire at once and set aside to cool in the kettle in which it was cooked. The syrup should cool evenly, so must not be poured into a cold dish. When cool, but not cold, stir well with a flat wooden spoon until the syrup lias changed to a white, creamy mass, too stiff to stir. Turn on to a moulding board and knead just as you would bread. The lightness of the fondant depends upon the amount of kneading it has received. Place in a bowl or jar, cover with a damp cloth and set aside in a cool place for several hours, when it will be ready for the various types of cream candies.

If well made, fondant will be very white, glossy and satiny in appearance, and should be as smooth as butter when rolled between the fingers. Sometimes fondant will become grainy, or sugary, and if this condition should happen put it in a saucepan, add hot water to cover, stir until dissolved and cook again to the soft-ball stage.

Maple Fondant

Maple fondant is made with 2 cups of brown sugar, 1 cup of maple syrup, 1/2 teaspoon cream of tartar and 1 cup of boiling water. Mix carefully and cook in the same manner as the white fondant.

Cream Drops

Divide the fondant into several portions, using about 1/2 cupful for each portion; place one part in a cup or bowl and set in a pan of hot water until fondant is melted, then flavor, color and drop from the tip of a teaspoon on to a slightly greased paper. Each part should be flavored and colored differently. These creams will harden at once, but should not be removed from the paper for an hour or two. Peppermint, wintergreen, chocolate, lemon and orange are the best flavors to use. Perfectly harmless vegetable colorings come in a paste form, and it requires only a small amount to produce a delicate color. They come in tiny jars and will last for several years, so are not expensive.