Homemade
Chocolate Recipes:
Candy:
How to Make Fondant
NATURE OF FONDANT.--Fondant is the foundation cream out of which bonbons and various
other fancy candies are made. It is also used for stuffing dates, taking the place
of the pit. While it is not so desirable for the centers of chocolate creams as for
most of the other candies for which it is used, it can, of course, be coated with
chocolate if desired. Some persons have an idea that fondant and related candies
are difficult to make, but if directions are followed carefully this will not be
the case.
In the first place, it should be remembered that the weather is an important factor
in the success of candy of this kind. A clear, cold day should be selected, for it
is difficult to make fondant successfully on a warm or a damp day. Then, too, it
is an excellent plan to make more than can be used at one time, for no greater labor
will be involved in the making of a large amount than a small amount and better results
may be expected. If the fondant material is cared for properly, small quantities
of it may be made up as desired. Therefore, if convenient equipment is on hand for
making candies of this type, no less than 2-1/2 pounds should be made at one time.
Five pounds is a preferable amount, but, if desired, 10 pounds may be made up at
one time, although this amount is about as much as one person can handle and even
this is somewhat difficult for some to work up.
A little ingenuity on the part of the person making up the fondant will result in
many delightful bonbons. Candied fruits, nuts, coconut, and numerous varieties of
flavoring and coloring may be utilized very successfully with fondant. It should
be remembered, however, that bonbons do not keep fresh for more than a few days or
a week at the most if they are exposed to the air. If it is desired to keep them
for any length of time, they should be packed in a tin box, but when stored in this
way, different colors should not be placed next to each other or they will mix.
FONDANT.--As will be noted, the accompanying recipe for fondant calls for 5 pounds
of sugar. It is not necessary that all of the fondant be worked up at once. Indeed,
it is suggested that this amount be prepared and then stored so that the fondant
may be used as needed. If a smaller amount should be desired, half of each ingredient
may be used.
FONDANT
- 5 lb. sugar
- 1 qt. water
- 6 drops acetic acid
or 1/4 tsp. cream tartar
Mix the sugar, water, and acetic acid or cream of tartar. Place over the fire and
stir until the sugar is dissolved. Just before the mixture begins to boil, wash down
the sides of the kettle with a wet cloth. Then place a lid over the kettle and cook
until almost ready to test. Remove the cover and insert a thermometer, which should
register 238 degrees. If the fondant is to be stored for some time, it may be boiled
to 240 degrees, but for general use a mixture that reaches a temperature of 238 degrees
will be the most satisfactory. If the water test is applied the mixture should form
a firm ball that can be easily held in the fingers. Just before the boiling is completed,
cool a large platter or a slab and moisten it by wetting it with a damp cloth.
No time should intervene between the end of the boiling and the removal of the sirup
[as in "syrup"] from the stove, for every second that the sirup is allowed
to stand over the hot burner before it is poured out will raise the temperature.
Pour quickly on the platter and do not allow it to drip. If some sirup is left in
the pan, utilize it for something else, rather than allow it to drop on the surface
of the candy in the platter or slab. It is at this point that crystallization begins,
and the fondant, instead of being creamy, will become grainy. Cool as quickly as
possible, so as to lessen the chances for crystallization to begin, and do not disturb
the sirup in any way during the cooling. The best way in which to accomplish this
is to put the platter in a cool place and make it perfectly level before the sirup
is poured into it.
When the mixture has cooled to the extent that it no longer retains any heat, it
is ready to be stirred. As already explained, a putty knife or a wallpaper scraper
is the most satisfactory utensil to use for this purpose, especially if a large batch
is being made. However, a small batch may be stirred very successfully with a case
knife. With whatever utensil is selected, scrape the fondant up into a heap, and
then start the working. See that all parts are worked alike. Continue the operation,
occasionally scraping off the knife or the paddle used. The first indication of the
creaming stage will be a cloudy look in the mixture and a slight thinning of it,
so that the work will be easier for a few minutes. It will then gradually begin to
harden, and when the end of the work is reached the hardening will progress rapidly.
At this stage, try to get the mass together, see that no loose fragments cling to
the platter, and pile all into a heap. By the time the working is completed, the
candy will be rather hard and will look as if it can never be worked into a soft,
creamy candy. It will become soft, however, by the proper treatment.
Wring a clean towel or napkin out of cold water, and place it tightly over the mass
of fondant and tuck it in securely around the edges. Allow the candy to stand for
an hour in this way. At the end of this time it will be sufficiently moist to work
in any desired way. With a knife or a scraper, break it off into pieces of a size
that can be handled well at one time and work each one of these soft by squeezing
it. When all of the pieces have been worked soft, pack them into a bowl and continue
working until all the fondant has been worked together and is soft. Over the top
of the bowl place a damp cloth and cover this with a plate or an earthen cover. Set
away in some place where it will remain cool, but will not become too moist, until
it is desired for further use.
Recipe Credit: Woman's Institute Library of Cookery, Vol. 5, by the Woman's Institute
of Domestic Arts and Sciences.
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