(58). Fondant (Fondant)

Put into a small untinned copper basin two pounds of loaf sugar, moisten it with sufficient water to melt it, about one pint, and put the basin on a good fire to bring the sugar to a boil; skim it carefully and so long as the impurities rise to the surface and continue boiling till the sugar is cooked to the degree of ball; then pour it on to a marble table or slab and keep it in position by four bars of iron, an inch square, and the length needed; when it is thoroughly cold work it with a spatula until it becomes a white and creamy paste; set it in an earthen vessel, and keep it in a cool place to use when needed. This fondant can be flavored and colored according to taste.

(3650). Chocolate Fondants (Fondants Au Chocolat)

Dissolve four ounces of chocolate with two gills of water: add half a stick of vanilla and a pound and a half of sugar; continue to cook until it reaches " small ball" (No. 171), then pour it on a marble slab and leave to cool; work to obtain a fondant, proceeding the same as for No. 58. Put a part of this in a copper pan to melt, adding a spoonful of vanilla syrup, then cast this in the starch. As soon as the candies are firm and cold take them out and brush over; melt the remainder of the fondant, softening it with vanilla syrup, and dip the candies in this.

(3651). Vanilla Fondants (Fondants A La Vanille)

Have some conical-shaped molds, with rounded tops, a quarter of an inch in diameter at their base and a quarter of an inch high; impress them into the starch. Put one pound of fondant ( No. 58) in a sugar pan, add two tablespoonfuls of thirty-four degree syrup strongly flavored with vanilla and stand it on the fire to heat until the finger can yet be held in. then pour it into a spring funnel (Fig. 759) and run it through into the impressions in the starch; when the candies are cold and firm take them carefully from the starch, brush gently with a brush and stand them on a grate, then put away in a cold place. These can be dipped in fondant well flavored with vanilla.

(3652). Fondants Dipped In Strawberry Or Raspberry (Fondants Trempes A La Fraise Ou A La Framboise)

Put some fondant into a copper pan and heat well, dissolving it with a few spoonfuls of strawberry or raspberry juice. As soon as hot cast it through a funnel into the starch, proceeding the same as for vanilla fondant (No. 3651). When firm and cold take them carefully from the starch and dip each one in a strawberry or raspberry fondant lightly tinted with a little carmine.