Ingredients Jump to Instructions ↓

  1. 4 cups sugar

  2. 1/4 cup corn syrup

  3. 1/4 tsp cream of Tartar

  4. 1/8 tsp salt

  5. 1 cup water

  6. extract/oil for flavoring (opt)

  7. food color (opt)

  8. 1. In heavy, 2 quart sauce pan with candy thermometer in place, over high heat, heat first 5 ingredients until boiling and sugar is dissolved, stirring occasionally. Reduce heat to medium; continue cooking, without stirring, until temperature reaches 238-240 F or soft ball stage, about 10-15 min. (If mixture takes too long to reach desired temperature it will not become stiff after beating in step 3.) During cooking wipe down sides of pan with damp pastry brush to remove sugar crystals. Remove pan from heat.

  9. 2. Set thermometer in large bowl; add mixture. (Don't scape mixture from sides.) Cool the mixture WITHOUT STIRRING, until temperature reaches 125 F, about 1 hour.

  10. 3. With wooden spoon, beat mixture until still and white (about 10 min. If it does not stiffen after beating for 10 min it has cooled too much. Reheat in pan just to boiling, beat again.)

  11. 4. Divide fondant into several portions; keep covered tightly with plastic wrap as you work with each portion in turn. Flatten one portion; add flavoring extract/oil to taste and a drop or two of food coloring, if desired. For more vibrant colors use paste. Knead to blend well. Repeat with remaining fondant. Shape fondant into balls and other shapes as desired.

  12. 5. Place shapes on waxed paper and let stand 1 1/2 hours or until a light crust has formed then place on wire rack so a light crust will form on bottom too. Cover and store or use for dipping onto melted chocolate or use for BonBons.


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