Boiled Fondant

1. 500 g (1 lb) sugar.                                                        3. 160 ml (1/4 pint) water.
2. 30 g (1 oz) glucose or a
    good pinch of cream of
    tartar.


    Put sugar into a pan and dissolve very slowly. Then bring to the boil and add cream of tartar. Boil quickly and test for soft ball. Have ready a marble or enamel slab sprinkled with water, pour on the syrup and leave for a few minutes to cool. Then with a palette knife work the edges of the syrup towards the center, until the fondant is cool enough to handle. Knead well with the hands till smooth and firm. Divide into portions, color and flavor as desired. If a slab is not available, the fondant may be creamed in a bowl till thick and then kneaded on sugared grease proof paper, but it is more difficult to obtain an even creaminess by this method