The newspaper., 1908-01-24
FOR FINE CANDIES
PROPER WAY TO MAKE FRENCH
FONDANT.
Recipe Given Here, in Respect Of Ma.
teriaIs and Quantities, Is Intended
for the Beginner at Max
ing Dainties.

AS fondant is the foundation for ali
the fine French candies, good work
ing knowledge of how to make 1t is
essential. Molasses candy can be
made on damp day, fondant never.
The materials needed are the best
granulated sugar for the cream,
small quantity of confectioner's sugar
TO be used in the kneading, vegetable
color pastes that can be purchased at
any first-class confectioner's or made
at home. a little cream of tartar, and
then the filings. fiavorings, nuts. etc.
that are to be used in connection with
the fondant For favoring the ordi-
nary extracts are used. also maraschino
and other cordials.
The formula for fondant is always
the same: A pound of graduated
sugar tthat is. two ordinary cupfuls).
one cupful hot water. and half tea
spoonful cream OF tartar. This is the
easiest quantity TO handle for the anna
teur. After a little experience the
quantity can be doubled. as fondant
can be made and kept on hand. Put
the ingredients into a granite sauce
pan with an extra heavy bottom, and
stir over a slow fire until the sugar Is
dissolved, but not a moment longer.
After IL has become a clear sirup stir
ring will cause II to granulate. Heat
rapidly to the boiling point. wiping
gently away with a damp cloth any
moisture that appears on the sides OF
the pan. II this drops back into the
pan It is apt TO make the sirup grau-
ulate also. II any scum arises. remove
II carefully. After cooking ten min
utes begin testing In cold water. IL II
will make n soft ball when rolled be
tween the fingers II is just right and
must be ut once removed from the
FIRE. Set aside in the pan In which II
has cooked to cool. Do not try TO
hasten this by setting In cold water.
Let II take Its time. When cool. not
cold. begin stirring energetically with
a wooden paddle. In n few moments
II will look cloudy. then whiten and
grow thick and creamy. When too
stin TO stir. take In the hands and
knead like bread dough. There is no
chance OF OVERRIDING this. for its light
ness depends upon the thoroughness
OF the kneading. When quite light
and creamy It Is ready for use. though
II Is better to put away a day. as CON
fectioners do. to mellow and ripen-
PACK In an earthen dish and cover
airtight with slightly dampcned
cloth. This will keep for weeks n de
sired.
When sufficient fondant has been
prepared II is ready for the coloring.
All colors. extracts and nayars must
be as concentrated as possible. so as
not to thin the fondant too much. II
you make your own colorings green
is made by cooking spinach leaves a
few moments in a little water. Strain
and bottle. To obtain red boil one
ounce powdered cochineal in a cup n
water for I'VE minutes, then add one
ounce cream OF tartar and a half ounce
powdered alum and cook ten minutes
longer. While hot add two ounces
sugar and bottle. For pink use few
drops cochineal or n little cranberry
Juice. or the pink coloring that comes
with some gelatines. For blue. rub
indigo in little water on a plate.
Caramel or chocolate give dark
brown. The grated rind OF dark.
skinned orange soaked in n small guam
tity of its Juice. then strained. gives
yellow. as also the yolk OF an egg.
Fruit juices also furnish good color
ings for fondant