Poured Fondant
Ingredients
2 cups sugar
1/2 cup water
(or milk)
1/8 Tsp cream of tartar
Directions
Poured fondant IS NOT the same as rolled fondant that is used to cover cakes. Poured fondant is mainly used as a candy by itself or as a center for dipped candies .
Combine the sugar and the cream of tartar in a heavy pan.
Add the water (or milk) and stir until sugar is dissolved.
Cover the pan and let it come to a boil and boil for 5 min.
Let the steam dissolve any sugar left on the sides of the pan.
Uncover and continue to let it boil,without stirring, to a soft ball stage(234-238 deg).
Wipe all crystals from the sides of the pan with a damp cloth.
Pour mixture into a shallow pan or onto a marble slab.
Cool to room temperature then beat only until stiff enough to knead.
Knead until mixture is smoooth.
Place in a bowl and cover with a damp cloth or waxed paper.
Allow to stand at least 24 hours before using.
Form into desired shapes-balls,squares,etc and dip in melted chocolate or cover with icing.
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