Fondant, Cooked

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 2 cups sugar (fine granulated)
  • cup cold water
  • teaspoon


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