Fondant Candy

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 cups sugar
• 2 cups water
• 1/4 teaspoon cream of tartar (it makes a whiter candy)
• 4 tablespoons light corn syrup (karo)

Recipe

• 1 place all ingredients in a saucepan and boil, rather slowly, to 236f on a candy thermometer or until mixture reaches soft-ball stage.
• 2 remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
• 3 pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110f) without disturbing.
• 4 it will take about an hour at room temperature for fondant to cool sufficiently.
• 5 beat hard until fondant loses it's transparency and becomes and opaque.
• 6 stop beating and knead with the hands until there are no lumps.
• 7 when fondant is smooth, place in a tightly covered jar and it will keep for a long time.
• 8 fondant becomes more creamy as it stands, if covered tightly. if not covered, it dries out.
• 9 let stand at least 24 hours before using, for best flavor.