Fondant Recipe

Boil two and one-half pounds of sugar and one-half teaspoon of cream of tartar with one and one-half cups of water until 242 F is registered on the candy thermometer. A less delicate test is that of the soft ball when tried in cold water. 

Cook in a kettle with a small surface and do not attempt to cook the syrup on a damp day. Wrap a clean piece of cheesecloth around a wooden spoon, dip in hot water and wash down the sides of the candy kettle. This prevents crystallizing and should be done often. When cooked, pour gently into a large oiled platter. Hold back the last quarter cup as it is apt to crystallize the whole. Cool without disturbing until only lukewarm, then beat with two silver knives until creamy. Pour into a stone jar, cover with waxed paper and a damp cloth and let it ripen forty-eight hours before using. Fondant properly cared for will keep indefinitely. 

Soft Ginger Chocolate Creams 

Form fondant into tiny cones, tucking into each cone a bit of preserved ginger, well dried before using. Dip the balls into melted chocolate, one at a time, and lay on paraffine paper in a cold place until hardened. 

Buttercups 

Boil one cup of water, two cups of granulated sugar and a teaspoon of lemon juice until it cracks in cold water. Color a pale yellow with vegetable coloring and pour on an oiled platter to cool. Mold a cup of fondant until creamy. Roll out a portion of the yellow candy, making of it a long and narrow strip about an inch and a half wide. On this lay a roll of the fondant as long as the candy and about half an inch in diameter. Wrap the candy around it, stretch all with the hands until quite small and cut in half-inch length. Any preferred flavoring can be used. A particularly pleasing combination is formed by flavoring the candy with orange extract and the fondant with banana.