The new era. (Walden, Colo.) 1906-19??, 1908-01-16
FOR FINE CANDIES
PROPER WAY TO MAKE FRENCH
FONDANT.
Recipe Given Here, in Respect of Ma
terials and Quantities, Is Intended
for the Beginner at Max
ing Dainties.

AS fondant is the foundation for all
tho fine French candies, a good work
ing knowledge of how to make it is
essential. Molasses candy can be
made on a damp day. fondant never.
The materials needed are the best
granulated sugar for the cream, a
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 flavoring the ordi-
nary extracts are used, also maraschino
and other cordials.
The formula for fondant is always
the same: A pound of graduated
sugar Chat 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 granite sauce
pan with an extra heavy bottom, and
stir over a slow fire until the sugar is
dissolved, but not moment longer
After it has become a clear sirup stir
ring will cause 1t to granulate. Heat
rapidly to the boiling point. wipng
gently away with a damp cloth any
moisture that appears on the sides of
the pan. If this drops back into the
pan 1t is apt to make the sirup grau-
ulate also. If any scum arises, remove
1t carefully. After cooking ten min
utes begin testing in cold water. If it
will make soft ball when rolled be-
tween the fingers it is just right and
must be at once removed from the
fire. Set aside in the pan in which it
has cooked to cool. Do not try to
hasten this by setting in cold water.
Let it take it's time. When cool, not
cold, begin stirring energetically with
a wooden paddle. In few moments
1t will look cloudy. then whiten and
grow thick and creamy When too
stiff to stir, take in the hands and
knead like bread dough. There is no
chance of OVERRIDING this, for it's light
ness depends upon the thoroughness
of the kneading When quite light
and creamy it is ready for use, though
it is better to put away day. as CON
fectioners do, to mellow and ripen.
Pack in an earthen dish and cover
alright with slightly dampened
cloth. This will keep for weeks if de-
sired.
When sufficient fondant has been
prepared it is ready for the coloring
All colors, extracts and flavors 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 little water. Strain
and bottle To obtain red, boil one
ounce powdered cochineal in cup of
water for five minutes, then add one
ounce cream of tartar and half ounce
powdered alum and cook ten minutes
longer While hot add two ounces
sugar and bottle. For pink use few
drops cochineal or little cranberry
Juice, or the pink coloring that comes
with some gelatines. For blue, rub
indigo in a little water on plate
Caramel or chocolate give dark
brown The grated rind of a dark
skinned orange soaked in 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.