Cooked Fondant -

1 c Coffee Rich or Half & Half

1 c Cream (no sub!)

4 tb Margarine or butter

1/2 ts Cream of Tartar

2-3 minutes (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan. Cook to exactly

236 degrees. Immedietely pour out onto a marble slab. When heat is no longer coming from the mass of candy...test it with your finger tips or wrist...when the dents made with your fingers remain for a little time instead of filling in immedietely & candy is luke warm, candy is ready to work. Work fondant with candy paddle until it sets up. Allow it to rest

15 minutes, covered. Then knead it until perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy! Form into a ball, place on Saran wrap & into a bowl that can be tightly sealed. This fondant is best if kept a day or so before using, but may be used I Hints: For stiffer fondant, cook

1-2 degrees more. Freezing makes it sticky. Dolores McCann, Prodigy Food & Wine Board