This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
4 cups (2 lbs.) sugar 2 cups (1 pt.) water
4 teaspoons glucose, or 1 pinch cream of tartar
Put sugar and water in a saucepan and dissolve over gentle heat, stirring until thoroughly melted; then add glucose or cream of tartar, place thermometer in pan, and boil to 240° F., or until mixture makes a soft ball when tried in cold water. During boiling, brush round sides of pan with clean pastry brush dipped in water to prevent crystallization. Remove pan, let it stand one minute, then very gently pour sirup into a flat wet platter. Sprinkle a little water on top and leave until slightly cooled. Then with scraper or knife bring sirup to center of platter and work with wooden spoon or spatula till it becomes white and opaque. Knead until smooth and free from lumps and rub in the hands until creamy. Put it in a jar and keep well covered with waxed paper.
To Mold Fondant. Put two cups fondant into small pan, put pan over hot water, heat gently, stirring all the time, add color and flavoring to taste, and when liquid pour into dry rubber mats, or in starch impressions. When set and quite cold, turn them out.
If the melted fondant is too thick to pour easily, add a few drops of simple sirup or warm water.
Maple fondant and caramel fondant are made in the same way as plain fondant. The only difference is the use of maple sugar instead of granulated sugar in maple fondant, and that you caramelize one cup of the sugar before using when making caramel fondant.