CREAM OIL FONDANT To prepare fondant or cream, which is the foundation of the justly cele brated French creams and bonbons, the sirup must be removed from the fire at the soft-ball degree, or just before it is ready to produce taffy or hard candy.
The sure way to determine the right state is by means of the sugar thermometer. The " soft ball " oc curs at 238 degrees. The beginner who has mastered the art of making good cream or fondant is in posses sion of the principal secret of profes sional candy making, and may turn his or her skill to good account by making saleable sweetmeats. There are, of course, many recipes for mak ing fondant both with and without glucose. The latter makes a some what cheaper candy, and if it is read ily obtainable, of good quality, its use in homemade candy is not objection able.
To Boil Fondant. — To prepare fondant in general, boil the sirup rapidly over a quick fire to the soft ball degree. Do not stir the sirup while boiling, as this would cause it to grain. When a drop of the sirup cooled in cold water can be rolled into a soft creamy, but not sticky, ball it is done and should be re moved immediately from the fire. If on rubbing a little of the sirup with a wooden spoon against the sides of the pan it seems soft and creamy it should be allowed to stand until lukewarm and then creamed, but if by chance it has been boiled too hard, add a little boiling water, return to the fire, and make a new test.
Cautions on Making Fondant.— Never attempt to make fondant when the air is humid, as in rain or foggy weather, or when there is a high wind. Select a dear day with a cloudless sky and still air or a gentle breeze. Sirup tends to grain in windy weather, and fondant cannot be worked properly in wet weather, since the slightest moisture affects it.
Do not add more moisture to the fondant in the form of flavoring mat ter or otherwise than is absolutely necessary.
After mixing the sugar and water for fondant, stir until the sugar is thoroughly dissolved, but do not stir after it is placed on the stove to boil, otherwise the fondant will grain and it will be necessary to melt it over again. Do not be discouraged if you
do not at first succeed.
If the sirup grains or is too soft, add boiling water, stir until it is dis solved, place it back on the stove and boil as before. This may be done a dozen times if necessary. Thus ex periment with your first batch of fondant until you acquire the neces sary skill or knack. After that the art of candy making will come more easily.
Oil slightly with pure olive oil the marble slab, or other surface on which you work. But use as little oil as possible.
Do not let the fondant become too cold or hard before commencing to work it. Pour it out on the slab in a rather thin layer so that it will settle in uniform thickness. As soon as it hardens enough on the edges to be lifted and rolled, commence to work from the edges in toward the center of the mass. Do not give the fondant time to harden, but work very brisk ly, turning the edges in with the scraper or spatula, or working the hoes back and forth until the whole gathers into a solid mass which can not be readily divided. Then knead with the hands like bread. Work hard until the fondant acquires the proper consistency.
Store fondant in tightly sealed glass fruit jars. Thus it may be kept indefinitely. Or to keep it for a few days only, place in an earthen ware bowl and cover with two or three layers of cloths wrung out so as to be moist but not wet.
Let fondant stand twenty-four hours or more before making centers for creams or bonbons and let the centers themselves stand for twenty four hours or more before dipping. Otherwise they will be melted when dipping into the hot chocolate or other fondant. Again, let the candies stand a day or two to set before they are packed for use or sale.
Do not use more coloring or flavor ing matter than is necessary—just enough so that the tint or flavor can be readily distinguished, is a good rule. Do not add flavoring matter to fondant until it has been removed from the fire and is nearly cool. Sprinkle the flavoring over the sur face in the process of creaming and it will be thoroughly worked into the mass by kneading.