The 1918 Fanny Farmer Cookbook

Eleven tests are considered for boiling sugar:−

Small thread, 215° F

The feather, 232°

Large thread, 217°

Soft ball, 238°

Pearl, 220°

Hard ball, 248°

Large pearl, 222°

Small crack, 290°

The blow, 230°

Crack, 310°

Caramel, 350°

Fondant, the basis of all French candy, is made of sugar and water boiled together (with a

small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238° F. The

professional confectioner is able to decide when syrup has boiled to the right temperature by

sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult

the amateur, but only a little experience is necessary to make fondant successfully. A sugar

thermometer is often employed, and proves valuable, as by its use one need not exercise his

judgment.

White Fondant

1/2 lbs. sugar

/2 cups hot water

/4 teaspoon cream of tartar

Put ingredients into a smooth granite stewpan. Stir, place on range, and heat gradually to

point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will

keep in shape, which is 238° F. After a few minutes’ boiling, sugar will adhere to sides of

boiling

just

kettle;

this should be washed off with the hand first dipped in cold water. Have a pan of cold water

near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips

fingers, and repeat until all sugar adhering to side of saucepan is removed. If this is quickly

there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab. Let

few minutes to cool, but not long enough to become hard around the edge. Scrape fondant

chopping knife to one end of marble, and work with a wooden spatula until white and creamy.

will quickly change from this consistency, and begin to lump, when it should be kneaded with

hands until perfectly smooth.

done,

stand a

with

the

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

638