4 c sugar
2 c whipping cream
1/2 teas cream of tartar
Combine and stir until sugar dissolved. Bring to full rolling boil over medium heat. Cover with lid and cook for 1 minute to dissolve sugar crystal. Cook to 228 degrees (using candy thermometer). Do not stir once you start cooking. Poor out onto a cool/cold granite or marble slab. Let cool until there is no heat. Work fondant using a 4 - 5" putty knife. Continue working in a kneading fashion until fondant turns. At this point fondant can be flavored.
Mint - 1 1/2 teas chillings mint flavoring (spearmint NOT peppermint) and 5 drops of green food coloring.
Cherry Nut - 1/2 teas mexican vanilla. 1 small jar maraschino cherries chopped fine and dried. 2/3 cup chopped walnuts.
Coconut - Schillings coconut flavoring 1 1/2 teas add flake coconut that has been chopped small.
Makes about 100 candies.
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