Cooked Fondant
Yield
20 servingsPrep
10 minCook
5 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
sugar
|
|
| 1 | cup |
coffee
rich or half & half |
|
| 1 | cup |
cream
|
|
| 4 | tablespoons |
margarine
or butter |
|
| ½ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
sugar
|
|
| 237 | ml |
coffee
rich or half & half |
|
| 237 | ml |
cream
|
|
| 6E+1 | ml |
margarine
or butter |
|
| 2.5 | ml |
cream of tartar
|
|
Directions
Combine butter, sugar, coffee rich, cream and cream of tartar in a heavy saucepan.
Stir until sugar is well moistened.
Place on high heat.
Bring to boil then cover mixture for 2 to 3 minutes (to prevent sugar crystals from forming).
Uncover and place thermometer in boiling mixture.
Cook without stirring.
Wipe any crystals from sides of pan.
Cook to exactly 236 degrees F.
Immedietely pour out onto a marble slab.
When heat is no longer coming from the mass of candy, test it with your fingertips or wrist.
When the dents made with your fingers remain for a little time instead of filling in immedietely, and candy is luke warm, then the candy is ready to work.
Work fondant with candy paddle until it sets up.
Allow it to rest 15 minutes, covered.
Knead it until perfectly smooth.
Like magic, the crumbs will turn to wonderful creamy candy!
Form into a ball, place on saran wrap and into a bowl that can be tightly sealed.
This fondant is best if kept a day or so before using.
Hints: For stiffer fondant, cook 1 to 2 degrees more. Freezing makes it sticky.
