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Uncooked Candies: Fondant

Uncooked Cream Fondant 2 tablespoons heavy cream 1 teaspoon corn syrup 1 cup confectioners' sugar Flavors Colors Put cream and light-colored corn syrup in a bowl, add sifted sugar gradually, stirring until smooth, and add as much sugar as is necessary to make a stiff paste. Add flavoring or coloring as desired and use as a filling for dates, fruits, nuts, or as centers for bonbons or chocolates. It may be warmed (but not made hot) over hot water, and nuts, cherries, grapes, sections of orange, and fondant centers be dipped in it. It will have to be kept over the hot water, stirred constantly, and frequently put for a few moments over the fire. Uncooked Egg Fondant White 1 egg 1/2 tablespoon cold water 3/4 teaspoon vanilla 2 cups confectioners' sugar Put egg white, water, and flavoring in a bowl, and beat until well blended. Sift sugar and add one spoonful at a time, stirring until well mixed, before each addition. Continue adding a spoonful at a time until mixture is very stiff, then take out on a board, and knead with the hands until perfectly smooth. Use as stuffing for dates, for nut creams, or for centers for chocolates and bonbons.