Coffee Fondant

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • lbs. sugar.
  • cups cold water.
  • ¼ cup ground coffee.
  • ¼ teaspoon cream of tartar.


    Put water and coffee in saucepan, and heat to boiling point. Strain through double cheese cloth; then add sugar and cream of tartar. Boil and work same as White Fondant.