# The Candy Cook Book/Chapter 5

CHAPTER V
FONDANT CANDIES
Fondant is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238° F. The best results are secured by the use of a thermometer, but if one is not at hand, test the syrup by dipping a spoon into cold water, then into the syrup, and again into the water. Remove candy from spoon with fingers; if it forms a soft ball that will just keep its shape, the syrup is cooked sufficiently. Saucepan should be removed from fire while tests are being made, that candy may not overcook. Another test is to dip spoon into syrup, then lift about twelve inches above saucepan, letting syrup drop from spoon. If it spins a thread at least eight inches long, it has reached the correct stage for fondant, fudge, or ornamental frosting. The addition of an acid to the boiling sugar causes part of the sugar to change to glucose, giving a finer grain to the candy than ​can be secured without it. Cream of tartar, acetic acid, or vinegar may be used. Corn syrup or glucose takes the place of acid.
When cooked, the syrup is poured on a marble slab, a large platter, or an agate tray which has been moistened by being wiped over with a damp piece of cheesecloth. The candy should stand until it feels cool when tested with the back of the hand. It is then worked with a broad metal spatula, in a sweeping motion forward and backward until candy becomes sugary. If it is not possible to procure a wide steel spatula, a wooden butter paddle may be used. The mixture should be continually pushed away and brought back, turning the spatula over with each motion. Candy should be kept all together in a mass while being worked. When it becomes too solid to be moved easily with spatula, it may be kneaded with the hands, as bread is kneaded, until it grows soft and creamy and remains in a compact ball. If it lumps and becomes very hard, it was boiled too long. If it remains too soft to handle, it was not boiled long enough. If too hard, the lumps can sometimes be reduced by persistent kneading, or the mixture can be returned to the saucepan with half a cup of hot water, and reboiled to 238° F. If too soft, confectioners' ​sugar may be added to make it firm enough to handle, or water can be added, and it can be reboiled to 238° F. When it has been worked sufficiently, fondant may be put away in a tightly covered jar, and kept in a cool place for an indefinite time. When used, color, flavor, nuts, and fruit may be added, as desired. With these, an almost endless variety of mints and bonbons can be produced.
* 5 cups sugar
* 1½ cups water
* ¼ teaspoon cream of tartar
Put sugar and water in smooth saucepan, place on range, and stir constantly until boiling point is reached. With a damp cloth or a butter brush dipped in cold water, wash down the sides of the saucepan until every grain of sugar is removed. Add cream of tartar, cover saucepan, and allow candy to steam for three minutes. Remove cover, put in thermometer, and boil rapidly until candy forms a soft ball when tried in cold water, or until thermometer registers 238° F. While syrup is cooking, wipe marble slab or agate tray with a damp cloth. When syrup is ready, pour gently on the slab. Do not allow the last of it. to drip out over what has been poured on the slab, and never scrape out the kettle on the first ​mixture. Do not disturb the syrup in any way until it is cold. With a spatula or wooden paddle, scrape and turn the syrup toward the center, and continue turning it over and over, working from the edges of the mass. Each time that the syrup is turned over, scrape the slab clean and turn the spatula up and over the mass, occasionally scraping mixture from the spatula with a case knife. It will soon become white and creamy. Knead with the hands until perfectly smooth, cover with a cloth wrung out of cold water, and leave for half an hour. Cut in pieces and put into a stone or glass jar and cover with a wet cloth or glass top. It is better to let it remain two or three days before using, and it may be kept for months in a dry cool place. For making centers and dipping bonbons, see following pages.
* 2 cups sugar
* ½ cup cold water
* 2 drops acetic acid
Proceed as in White Fondant I, using acetic acid in place of cream of tartar.
* 2 cups sugar
* ½ cup boiling water
* ⅛ teaspoon cream of tartar
* ½ teaspoon glycerine
​Proceed as in White Fondant I, adding glycerine with cream of tartar, when syrup begins to boil.
* 2 cups sugar
* ⅔ cup milk
* 1 teaspoon corn syrup
* 2 tablespoons butter
Put sugar, milk, corn syrup, and butter in saucepan, and proceed as in White Fondant I.
* 1 cup cold water
* 2 tablespoons ground coffee.
* 2 cups sugar
* ⅛ teaspoon cream of tartar
Put water and coffee in saucepan, heat to boiling point, strain through double cheesecloth, add sugar, and proceed as in White Fondant I.
* 1 cup maple sugar
* 1 cup white sugar
* ½ cup water
* ⅛ teaspoon cream of tartar
Put maple sugar, white sugar, and water in saucepan, and proceed as in White Fondant I.
* 2 cups sugar
* 1 cup heavy cream
* ⅛ teaspoon cream of tartar
Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring con​stantly to prevent burning, but gently so it will not become granular. Cook to 238° F., or until it forms a soft ball when tried in cold water. Pour on marble slab, agate tray, or large platter which has been slightly moistened by wiping it over with a damp cloth, and leave until cold. With a broad metal spatula or a wooden butter paddle bring the edges of the candy into the center, then work candy back and forth with a long sweep of the spatula until it becomes firm. This takes a much longer time than plain fondant to become creamy. Cover with a damp cloth, let stand half an hour, and use as desired. If not wanted at once for fudge, bonbons, or chocolate cream centers, put in glass jar, cover closely, and keep in a cool place.
Put plain fondant in upper part of double boiler, and melt over hot water, stirring constantly after fondant begins to soften. Do not allow water to boil or fondant to become hot, as it spoils the gloss. Add flavor and color according to amount of fondant used. Drop from tip of teaspoon on wax paper in rounds one and one quarter inches in diameter, or heat a confectioner's funnel by immersing it in hot water, and ​push a stick into the small opening. Pour in the melted fondant, and drop on wax paper by raising the stick and lowering it quickly when mint is the right size. In this way a large number of mints may be quickly and evenly molded.
* Checkermints, color fondant pale pink, and flavor with oil of wintergreen.
* Chocolate Mints, add melted chocolate to melted fondant until the right color is obtained, and flavor with vanilla.
* Clove Mints, color deep red, and flavor with oil of clove.
* Coffee Mints, use coffee fondant.
* Lemon Mints, color pale yellow, and flavor with lemon extract.
* Lime Mints, color pale green, and flavor with oil of lime.
* Maple Mints, use maple fondant. Chocolate, coffee, and maple mints sometimes have a half walnut put in center, held in place with a drop of fondant.
* Orange Mints, color orange, and flavor with orange extract.
* Peppermints, leave white, and flavor with oil of peppermint.
* Raspberry Mints, color deep pink, and flavor with raspberry.
Any of these mints may be dipped in melted fondant of the same color and flavor, or in melted coating chocolate.
* 2 cups sugar
* ¾ cup water
* Pink color paste
* 6 drops oil of wintergreen
When mixture becomes too thick to drop, stir over the fire until it will run again, and drop more mints.
Repeat the warming and dropping until mixture is used.
* 2 cups sugar
* ¾ cup boiling water
* 6 drops oil of peppermint
Put sugar and water in granite saucepan, stir until dissolved, and bring to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, and boil until syrup spins a long thread. Add peppermint, beat until creamy, and drop from tip of spoon on waxed paper. When mixture becomes too thick to drop, stir over the fire until it will run. Continue dropping and reheating until mixture is used.
* 2 cups sugar
* ⅓ cup corn syrup
* ½ cup cold water
Put sugar, corn syrup, and cold water in saucepan, and proceed as in White Fondant I. The fondant may be worked before it becomes perfectly cold, and should be put in a jar before it becomes firm, as it is very sticky if left under a wet cloth and kneaded. This makes a soft smooth cream, and is best used by being molded in cornstarch, and coated with chocolate. Be very careful not to get it hot when melting it, or the centers will be hard, instead of creamy.
* 2 cups sugar
* ½ cup hot water
* ¼ teaspoon cream of tartar
* White 1 egg
* ½ teaspoon vanilla
Put sugar, water, and cream of tartar in saucepan, stir until mixed, and bring quickly to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal, and rinsing brush in water as needed. If crystals remain, they are likely to make the fondant grainy. Cover until it has boiled two minutes, remove cover, put in candy thermometer, and cook to ​Page:The candy cook book (IA cu31924090146717).pdf/115 ​Page:The candy cook book (IA cu31924090146717).pdf/116 ​Page:The candy cook book (IA cu31924090146717).pdf/117 ​Page:The candy cook book (IA cu31924090146717).pdf/118 ​Page:The candy cook book (IA cu31924090146717).pdf/119 ​Page:The candy cook book (IA cu31924090146717).pdf/120 ​Page:The candy cook book (IA cu31924090146717).pdf/121 ​Page:The candy cook book (IA cu31924090146717).pdf/122 ​Add half a teaspoon of vanilla, and drop centers one at a time in the fondant. Remove with candy dipper or two-tined fork to waxed paper. When enough white bonbons have been made, add a little pink or green color paste and raspberry or almond extract to taste to the melted fondant. Dip more of the centers, stirring the fondant, and reheating it if it becomes too stiff. Then add to remaining fondant one square melted chocolate, and dip remaining balls. In this way a great variety of attractive bonbons may be produced. Other flavors and colors may be used for greater variety, and tops may be decorated with small pieces of nuts or cherries if desired. The centers may also be dipped in melted coating chocolate. White Fondants I, II, or III may be used instead of Opera Fondant.
* 4½ tablespoons sugar
* 3 tablespoons corn syrup
* ¼ cup water
* 1½ cups shredded cocoanut
* 1 teaspoon butter
* ¼ teaspoon vanilla
Put sugar, corn syrup, and water in saucepan, and stir until mixture boils. Wash down sides of saucepan with a butter brush dipped in cold water, and cook to 238° F., or until mixture forms a soft ball when tried in cold water. Re​Page:The candy cook book (IA cu31924090146717).pdf/124 ​Page:The candy cook book (IA cu31924090146717).pdf/125 ​Page:The candy cook book (IA cu31924090146717).pdf/126 ​Page:The candy cook book (IA cu31924090146717).pdf/127 ​Page:The candy cook book (IA cu31924090146717).pdf/128 ​Page:The candy cook book (IA cu31924090146717).pdf/129