On 12/3/2015 9:34 PM, John Kuthe wrote:
> Here's a pic of the first one waiting to be worked!
>
> http://scontent-ord1-1.xx.fbcdn.net/...36155485_o.jpg
>
> When the 240F syrup cools a little (110F or so) I start working it with that big hard plastic scraper until I work it into a white stiff mass that can't be worked anymore!! Thin syrups cooked to lower than 240F take a LOT more working!!!
>
> 4 cups cane sugar
> 1/8 tsp cream of tartar
> 1.3 cups hot water
>
> Boil and cook to 240F. Pour out on mareble slab then work into white stiff mass. Wrap white sugar lump in plastic wrap and let it sit someplace cool for 3 or 4 days!
>
> Majic happens!!
>

I work until it stiffens, and then the fun begins. Gather it up into a
ball and _slam_ it onto the marble board. Pound it. Pick it up and
smash it down again. Repeat until the fondant magically softens and
relaxes. At that point, I work in whatever coloring and flavorings I'm
using, and only then wrap it and put it away to ripen.

Fondant slowly melted over low heat makes the best icing glaze, firm
and shiny. Just melt it, tint/flavor it if you haven't already, then
either dip your cookies, candies, or fruits into it, or spoon the warm
fondant over the items.

Very easy to make, and a very good introduction to candy making. Kids
love to work it after it cools and stiffens, but I never let them near
when I first pour it onto the slab. Sugar syrup burns are worse than
oil burns.