Fondant, Uncooked

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • lbs. confectioners' sugar
  • cup pure cold water
  • Vanilla to taste


Slip the white of a strictly fresh egg in a cup; measure the space it occupies; add the same amount of water (usually one-fifth cup), and mix thoroughly. Pour enough XXXX confectioners' sugar into the mixture to mould like dough. Flavor to taste and knead thoroughly. Use same as Cooked Fondant.

To Dip Bonbons

Put Fondant in small sauce pans or grani