FONDANT CANDY
An old-fashioned candy from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. From David S in Nashville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.
Provided by Molly53
Categories Candy
Time 1h50m
Yield 2 pounds
Number Of Ingredients 4
Steps:
- Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
- Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
- Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
- It will take about an hour at room temperature for fondant to cool sufficiently.
- Beat hard until fondant loses it's transparency and becomes white and opaque.
- Stop beating and knead with the hands until there are no lumps.
- When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
- Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
- Let stand at least 24 hours before using, for best flavor.
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Qadir Malik
[email protected]Thanks for sharing this recipe!
Osunsanmi Funke
[email protected]This recipe looks delicious. I'm going to have to try it soon.
Dominik
[email protected]I can't wait to try this recipe.
Mikki R. Wright (Katt)
[email protected]These candies are perfect for gift-giving.
M abdullah Khawaja
[email protected]I love the different flavor variations that you can make with this recipe.
Kabarungi Joy
[email protected]These candies are great, but they're a bit time-consuming to make.
SARAH kabuki
[email protected]I had trouble getting the fondant to the right consistency. It was either too runny or too thick.
Abdul khaliq King
[email protected]These candies are a bit too sweet for my taste, but they're still good.
Salong Ly
[email protected]I love the way these candies melt in my mouth.
Malachy Christabel
[email protected]These candies are so easy to make and they're always a hit at parties.
Ovi Ahmed
[email protected]I'm not much of a baker, but I was able to make these candies without any problems. They turned out great and everyone loved them.
Vlad Ion
[email protected]This fondant candy recipe is a keeper! I've made it several times and it always turns out perfectly. The candies are creamy, smooth, and melt-in-your-mouth delicious.