Fondant (Cream Filling for Eggs)
Description
This International side-dish features Sugar, Water, Light corn syrup. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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OR 1/8 ts
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Cream of tartar (From the "Better Homes and Gardens New
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Cook Book.") Butter the sides of a heavy 1-1/2 quart saucepan.
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In it, combine sugar, the water and corn syrup or cream of tartar.
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Cook and stir over medium-high heat till sugar dissolves and mixture comes to boiling.
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Cover and cook over for 30-35 seconds.
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Uncover.
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Cook over medium-low
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heat until it reaches 240'F., about 35 minutes, without stirring (mixture should
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boil gently over entire surface).
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Immediately pour mixture onto a platter.
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Do not scrape pan.
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Cool for 45-50 minutes or until candy feels only slightly warm to the touch.
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Do not stir candy.
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Using a spatula or wooden spoon, scrape candy from edge of platter toward the center, then
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beat vigorously about 10 minutes or till fondant is white and firm.
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Knead fondant with fingers about 5 minutes or until smooth and free of lumps.
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Form into a ball.
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Let ripen for 24 hours at room temperature.
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(Ripening is necessary for smooth and creamy fondant.) Makes about 3/4 pound
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 485.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 125.5g42%
- Dietary Fiber 0.0g0%
- Sugars 122.4g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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