The Candy Cook Book

Alice Bradley's candy course from the Boston Cooking School world — sugar science first, then every candy worth making.

Fondant Candies

6 pages in this part of The Candy Cook Book.

Fondant Candies

FONDANT is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238 degrees F. The…

Fondant Candies: White

White Fondant I 5 cups sugar 1 1/2 cups water 1/4 teaspoon cream of tartar Put sugar and water in smooth saucepan, place on range, and stir…

Fondant Candies: Mints

Assorted Cream Mints Put plain fondant in upper part of double boiler, and melt over hot water, stirring constantly after fondant begins to…

Fondant Candies: Center

Center Cream II 2 cups sugar 1/4 teaspoon cream of tartar 1/2 cup hot water White I egg 1/2 teaspoon vanilla Put sugar, water, and cream of…

Fondant Candies: Candied

Suggestions for Color and Flavor for Fondant Centers, or Fondant Coating Chocolate Vanilla flavor Green Oil of lime Orange flower water…

Fondant Candies: Creamed

Plain fondant, tinted green and flavored with almond, may be used instead of maple fondant, and the base dipped in chopped pistachio nuts…

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