Fondant Icing

• 1 lb. loaf or granulated sugar
• ¼ pt. water
• 1½

Dissolve the sugar in the water over a low heat, add the glucose or cream of tartar, bring to the boil quickly, and boil to a temperature of 237° F. Pour on to an oiled or wetted slab, let it cool slightly (if worked when too hot it will grain), and work well with a palette knife, keeping the mass together as much as possible. When the paste is sufficiently cool, knead well with the hands. Wrap