Fondant, Cooked

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 2 cups sugar (fine granulated)
  • ā…” cup cold water
  • ā…› teaspoon cream of tartar


Boil all together until it makes a soft ball when tried in cold water. Turn out on a large platter, and when cool work it until creamy. Divide into portions and flavor to taste. This forms the Stock Dough, and is the foundation of many candies. Sprinkle board with confectioners' sugar, roll one-fourth inch thick, cut into squares, strips, bars, or any desired shape. It may be used with nuts, whole or chopped, dried or candied nuts; shape into chocolate creams, nut creams, cream dates and bonbons. These candies are better the day after they are made.

Part of